Name: Street Corn Chicken Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: Grilled Chicken: 4 small boneless, skinless chicken breasts; 1 batch chicken marinade; Mexican Street Corn Salad: 2 cups grilled corn kernels (about 3–4 cobs); 1/3 cup mayonnaise; 1/4 cup crumbled feta cheese; 2 tbsp fresh cilantro, chopped; 1–2 tbsp lime juice; 1/2 tbsp minced garlic; 1/2 tsp chili powder; 1/4 tsp paprika; 1/4 tsp kosher salt; 1/8 tsp ground black pepper; 1/4 cup red onion, diced; 1/4 cup cotija cheese, crumbled; Rice Bowl Base and Toppings: 4 cups cooked rice; Black beans, cherry tomatoes, halved; Jalapeño slices, lime wedges; Additional fresh cilantro, sour cream; 1–2 avocados, sliced

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Looking for a fresh, flavor-packed meal that screams summer? This Street Corn Chicken Rice Bowl has all the vibrant flavors of Mexican street corn, tender marinated chicken, and fluffy rice, topped with creamy and spicy garnishes. It’s a satisfying, customizable bowl that’ll make any weeknight dinner feel special!

Ingredients

Grilled Chicken

4 small boneless, skinless chicken breasts
1 batch chicken marinade (your favorite recipe or store-bought)

Mexican Street Corn Salad

2 cups grilled corn kernels (about 3–4 cobs)
1/3 cup mayonnaise
1/4 cup crumbled feta cheese
2 tbsp fresh cilantro, chopped
1–2 tbsp lime juice
1/2 tbsp minced garlic
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup red onion, diced
1/4 cup cotija cheese, crumbled

Rice Bowl Base and Toppings

4 cups cooked rice (white, brown, or your favorite variety)
Black beans
Cherry tomatoes, halved
Jalapeño slices
Lime wedges
Additional fresh cilantro
Sour cream
1–2 avocados, sliced

How to Make a Street Corn Chicken Rice Bowl

Step 1: Grill the Chicken

Marinate the Chicken: In a shallow dish, coat the chicken breasts with your marinade. Cover and refrigerate for at least 15 minutes (or up to an hour for extra flavor).
Heat the Grill: Preheat your grill to medium heat, around 400–450°F.
Grill the Chicken: Remove chicken from the marinade and let any excess drip off. Grill over direct heat for 4–6 minutes per side.
Finish Cooking: Move the chicken to indirect heat and cook for an additional 5–7 minutes until the internal temperature reaches 160°F.
Let It Rest: Remove the chicken from the grill and let it rest for at least 5 minutes. The internal temp will rise to a safe 165°F. Slice or cube for serving.

Step 2: Prepare the Mexican Street Corn Salad

Grill the Corn: Drizzle clean, shucked corn cobs lightly with olive oil and sprinkle with salt. Grill over direct heat, turning every 2–3 minutes until slightly charred (about 10–12 minutes). Let cool slightly, then cut the kernels off the cob.
Mix the Salad: In a large bowl, combine the grilled corn kernels, mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onions, and cotija cheese. Stir to blend flavors, tasting and adjusting seasonings as desired.

Step 3: Assemble Your Bowl

Layer Your Ingredients: Start with a base of rice in each bowl, then add sliced or cubed chicken and a generous scoop of street corn salad.
Customize: Add toppings like cherry tomatoes, jalapeño slices, avocado, extra cilantro, and a dollop of sour cream. Squeeze a lime wedge over it all, and enjoy!

Helpful Tips

Make It Dairy-Free: Substitute with a dairy-free feta and omit the cotija cheese to make the bowl completely dairy-free.
Marinating Tips: If you have time, marinate the chicken for up to an hour for even more flavor.
Perfectly Charred Corn: Rotate corn frequently while grilling to get an even char without burning.

Substitutions and Variations

Protein Options: Swap chicken for grilled shrimp or tofu for a pescatarian or vegetarian twist.
Spicy Additions: For more heat, add extra jalapeño slices or sprinkle with cayenne pepper.
Grain Choices: Instead of rice, use quinoa or cauliflower rice for added texture and nutrition.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes! Prepare the chicken, corn salad, and toppings in advance, and store them separately. Assemble the bowls when ready to serve.

Q: Can I make this without a grill?
A: Absolutely! You can cook the chicken in a skillet or bake it in the oven. For the corn, a hot skillet works well to get that charred effect.

Q: What can I use instead of mayonnaise?
A: For a lighter alternative, swap the mayo in the corn salad with Greek yogurt or sour cream.

Storage Instructions

Leftovers: Store leftover chicken, rice, and corn salad in an airtight container in the fridge for up to 3 days. Keep the toppings like avocado and cilantro separate for freshness.
Reheating: Gently reheat the chicken and rice in the microwave, and add the fresh toppings just before serving.

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This Street Corn Chicken Rice Bowl is anything but boring! With its smoky grilled flavors, creamy corn salad, and fresh toppings, it’s bound to become a regular in your meal rotation.