Street Corn Chicken Rice Bowl Recipe

This Street Corn Chicken Rice Bowl is a mouthwatering meal that brings together the smoky flavors of grilled chicken, creamy street corn salad, and vibrant cilantro-lime rice. Inspired by Mexican street food, it’s a complete meal that bursts with freshness, texture, and color in every bite. Whether you’re looking for a hearty weeknight dinner or prepping meals for the week, this bowl has you covered. The blend of spices, lime, and fresh ingredients makes this a flavor-packed dish that’s both satisfying and customizable to suit your preferences.

Why You’ll Love This Recipe:

  • Bold Flavors: The combination of grilled chicken marinated in lime, cilantro, and cumin, paired with the creamy, cheesy street corn salad, creates a symphony of flavors that’s irresistible.
  • Versatile: This recipe can be customized to your liking—swap out the rice for quinoa, add extra toppings like avocado or black beans, or adjust the spice level by adding more jalapeños.
  • Healthy and Filling: Packed with protein from the chicken and fiber from the corn and beans, this meal is both nourishing and hearty.
  • Great for Meal Prep: Make it ahead of time, store it in the fridge, and enjoy delicious lunches throughout the week.
  • Easy to Make: With simple, fresh ingredients and easy-to-follow steps, even novice cooks can whip up this restaurant-quality meal in no time.

Ingredients You’ll Need:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • ¼ cup olive oil
  • ¼ cup lime juice (freshly squeezed)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Salad:

  • 2 cups grilled corn kernels (can use fresh, frozen, or canned corn, just grill until slightly charred)
  • ⅓ cup mayonnaise
  • ¼ cup feta or cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ cup red onion, diced

For the Rice & Toppings:

  • 4 cups cooked white or brown rice
  • Avocado slices
  • Cherry tomatoes, halved
  • Black beans (optional)
  • Jalapeño slices (optional)
  • Sour cream
  • Lime wedges for garnish

How to Make Street Corn Chicken Rice Bowls:

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, whisk together the olive oil, lime juice, cilantro, garlic, cumin, smoked paprika, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 1 hour for maximum flavor.

2. Grill the Chicken:

Preheat your grill to medium heat (around 375°F). Remove the chicken from the marinade and shake off the excess. Place the chicken on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F. Once done, let the chicken rest for about 5 minutes before slicing it into thin strips.

Pro tip: If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in the oven at 400°F for 20-25 minutes, turning halfway through.

3. Prepare the Street Corn Salad:

While the chicken is grilling, prepare the street corn salad. Grill the corn kernels until slightly charred, then let them cool slightly. In a mixing bowl, combine the corn with mayonnaise, crumbled feta or cotija cheese, cilantro, lime juice, chili powder, paprika, and diced red onion. Stir well to combine and season with salt and pepper to taste.

Tip: For an extra kick, you can sprinkle in some cayenne pepper or drizzle with hot sauce.

4. Assemble the Bowl:

Divide the cooked rice between four bowls as the base. Top each bowl with a generous serving of sliced chicken and a scoop of the street corn salad. Add your favorite toppings like avocado slices, halved cherry tomatoes, black beans, and jalapeño slices. For an extra creamy touch, add a dollop of sour cream on top and serve with lime wedges for squeezing.

Helpful Tips:

  • Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer to ensure the internal temperature reaches 165°F. This prevents overcooking and keeps the chicken juicy.
  • Customize Your Toppings: The great thing about this bowl is that you can add any toppings you like—shredded lettuce, sautéed peppers, or even pickled onions for an added tang.
  • Quinoa for a Twist: Swap the rice with quinoa or cauliflower rice for a lower-carb option that still packs in tons of flavor.
  • Charred Corn: If you don’t have access to a grill, you can char the corn in a hot cast-iron skillet to get that smoky flavor.

Details:

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Dinner, Lunch
  • Method: Grilling
  • Cuisine: Mexican-inspired
  • Diet: Gluten-free, customizable to dairy-free

Notes:

  • This recipe is highly versatile. Feel free to substitute ingredients based on your dietary needs or what you have available.
  • To save time, you can prepare the rice and corn salad while the chicken marinates or grills.
  • The street corn salad can be made ahead of time and stored in the fridge for up to 2 days.

Nutritional Information (Per Serving):

  • Calories: ~550 kcal
  • Protein: 38g
  • Carbohydrates: 52g
  • Fat: 23g
  • Fiber: 6g
  • Sugar: 4g

Frequently Asked Questions:

Can I make this bowl vegetarian?

Absolutely! To make this dish vegetarian, simply skip the chicken and replace it with grilled tofu or roasted vegetables like zucchini, bell peppers, and sweet potatoes.

Can I prepare this meal ahead of time?

Yes! The chicken, rice, and corn salad can all be made in advance and stored in the refrigerator for up to 4 days. Keep the toppings separate until you’re ready to assemble the bowls to keep everything fresh.

What can I use instead of mayonnaise in the street corn salad?

If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt for a lighter, tangy option that still maintains the creaminess.

Storage Instructions:

Store any leftovers in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice in the microwave or on the stovetop until warmed through. The street corn salad is best enjoyed cold or at room temperature, so add it to your bowl after reheating the other components.

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Conclusion:

This Street Corn Chicken Rice Bowl is a vibrant, delicious dish that brings together the perfect balance of smoky, tangy, and creamy flavors. It’s easy to make, customizable, and a sure-fire hit for any meal of the day. Whether you’re whipping it up for a family dinner or preparing lunches for the week, this recipe will soon become a favorite. Enjoy!

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Street Corn Chicken Rice Bowl Recipe


  • Author: Martha

Description

This Street Corn Chicken Rice Bowl is a mouthwatering meal that brings together the smoky flavors of grilled chicken, creamy street corn salad, and vibrant cilantro-lime rice. Inspired by Mexican street food, it’s a complete meal that bursts with freshness, texture, and color in every bite. Whether you’re looking for a hearty weeknight dinner or prepping meals for the week, this bowl has you covered. The blend of spices, lime, and fresh ingredients makes this a flavor-packed dish that’s both satisfying and customizable to suit your preferences.


Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • ¼ cup olive oil
  • ¼ cup lime juice (freshly squeezed)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Salad:

  • 2 cups grilled corn kernels (can use fresh, frozen, or canned corn, just grill until slightly charred)
  • ⅓ cup mayonnaise
  • ¼ cup feta or cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ cup red onion, diced

For the Rice & Toppings:

  • 4 cups cooked white or brown rice
  • Avocado slices
  • Cherry tomatoes, halved
  • Black beans (optional)
  • Jalapeño slices (optional)
  • Sour cream
  • Lime wedges for garnish

Instructions

. Marinate the Chicken:

In a bowl, whisk together the olive oil, lime juice, cilantro, garlic, cumin, smoked paprika, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 1 hour for maximum flavor.

2. Grill the Chicken:

Preheat your grill to medium heat (around 375°F). Remove the chicken from the marinade and shake off the excess. Place the chicken on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F. Once done, let the chicken rest for about 5 minutes before slicing it into thin strips.

Pro tip: If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in the oven at 400°F for 20-25 minutes, turning halfway through.

3. Prepare the Street Corn Salad:

While the chicken is grilling, prepare the street corn salad. Grill the corn kernels until slightly charred, then let them cool slightly. In a mixing bowl, combine the corn with mayonnaise, crumbled feta or cotija cheese, cilantro, lime juice, chili powder, paprika, and diced red onion. Stir well to combine and season with salt and pepper to taste.

Tip: For an extra kick, you can sprinkle in some cayenne pepper or drizzle with hot sauce.

4. Assemble the Bowl:

Divide the cooked rice between four bowls as the base. Top each bowl with a generous serving of sliced chicken and a scoop of the street corn salad. Add your favorite toppings like avocado slices, halved cherry tomatoes, black beans, and jalapeño slices. For an extra creamy touch, add a dollop of sour cream on top and serve with lime wedges for squeezing.

Notes

  • This recipe is highly versatile. Feel free to substitute ingredients based on your dietary needs or what you have available.
  • To save time, you can prepare the rice and corn salad while the chicken marinates or grills.
  • The street corn salad can be made ahead of time and stored in the fridge for up to 2 days.

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