Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 4 small boneless, skinless chicken breasts; 1/4 cup soy sauce (or tamari or coconut aminos); 2 tablespoons extra virgin olive oil (or avocado oil); 2 teaspoons Worcestershire sauce; 2 teaspoons garlic, minced; 1 teaspoon lemon juice; 2 cups grilled corn kernels (approx. from 3-4 ears of corn); 1/3 cup mayonnaise; 1/4 cup feta cheese, crumbled; 2 tablespoons fresh cilantro, chopped; 1-2 tablespoons lime juice; 1/2 tablespoon garlic, minced; 1/2 teaspoon chili powder; 1/4 teaspoon paprika; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/4 cup red onion, diced; 1/4 cup cotija cheese, crumbled; 4 cups cooked rice (your choice of variety); Black beans; Cherry tomatoes, halved; Jalapeño slices; Lime wedges; Additional fresh cilantro leaves; Sour cream; 1-2 avocados, sliced

Jump to Recipe· 4.4 from 33 reviews

If you’re craving a vibrant, fresh, and utterly irresistible dinner, the Street Corn Chicken Rice Bowl Recipe is exactly what you need to bring the flavors of summer right to your table. This dish combines juicy, marinated grilled chicken with the smoky sweetness of Mexican street corn, all layered over fluffy rice and brightened with fresh cilantro and zesty lime. It’s a perfect balance of smoky, tangy, creamy, and savory notes that makes every bite a celebration. Whether you’re feeding a crowd or simply want a colorful, nourishing meal to brighten your weeknight, this recipe is a fail-proof winner that’s as fun to make as it is to eat!

Ingredients You’ll Need

The image shows six small white bowls placed on a white marbled surface, each containing different ingredients. Starting from the top and moving clockwise, the first bowl holds fresh green cilantro leaves with visible stems. The next bowl contains finely chopped pale yellow garlic. Below that, a bowl has a mix of red chili powder and white salt, creating a contrasting red and white layer. Adjacent to it, another bowl holds a dollop of creamy off-white mayonnaise with a smooth texture. Next is a bowl with a pale yellow liquid, possibly lime juice. Finally, the last bowl contains crumbled white cheese with a soft and slightly crumbly texture. The arrangement is neat and clear, with each bowl distinct and ingredients easy to identify. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in delivering bold, authentic flavors and fresh textures to this dish. From the rich marinade that tenderizes the chicken to the creamy, tangy street corn salad, every component shines brightly in this bowl!

Chicken breasts: The star protein, perfect for soaking up the flavorful marinade and grilling to juicy perfection.
Soy sauce (or tamari/coconut aminos): Adds a salty depth that enhances the chicken’s savoriness.
Extra virgin olive oil (or avocado oil): Keeps the chicken moist and helps with marinating and grilling process.
Worcestershire sauce: Brings a subtle tang and umami boost to the marinade.
Garlic (minced): Infuses both the chicken and corn salad with robust, aromatic flavors.
Lemon juice: Provides bright acidity that balances the richness of the dish.
Grilled corn: Sweet, slightly charred kernels form the base of the signature street corn salad.
Mayo: Creates a creamy coating for the corn, bringing the salad together beautifully.
Feta and cotija cheese: Crumbled cheeses add layers of salty creaminess and authentic Mexican flair.
Fresh cilantro: Adds a fresh herbal note that lightens every bite.
Lime juice: Enhances the brightness and sharpens the dish’s flavors.
Chili powder and paprika: Infuse a gentle smoky heat that makes the street corn salad sing.
Kosher salt and black pepper: Essential seasonings to heighten all the other flavors.
Red onion: Adds a crisp, slightly pungent bite to the salad.
Cooked rice: The perfect fluffy base to soak up all the delicious toppings in your bowl.
Optional toppings: Black beans, cherry tomatoes, jalapeño slices, avocado, sour cream, and lime wedges let you customize your bowl to your taste.

How to Make Street Corn Chicken Rice Bowl Recipe

Step 1: Marinate and Grill the Chicken

The magic starts with marinating the chicken breasts in a perfectly balanced mixture of soy sauce, garlic, olive oil, Worcestershire sauce, and lemon juice. This marinade not only tenderizes the chicken but also infuses it with layers of deep, savory flavor. After marinating for at least 15 minutes, grilling the chicken creates those gorgeous char marks and locks in juicy, smoky goodness. Remember to cook the chicken first over direct heat to sear, then move to indirect heat to cook through gently without drying out. Letting the chicken rest after grilling ensures every slice bursts with juice.

Step 2: Prepare the Mexican Street Corn Salad

While the chicken is working its magic on the grill, you can whip up the iconic Mexican street corn salad. Start by grilling the corn until perfectly charred and smoky, then cut off the kernels. Combine them with mayo, tangy feta, fresh cilantro, a squeeze of lime, minced garlic, chili powder, paprika, salt, pepper, red onion, and crumbly cotija cheese. This salad is vibrant, creamy, and full of bursts of flavor—every bite sings with smokiness and brightness. Don’t hesitate to tweak the lime or chili powder amounts to suit your personal zest preferences.

Step 3: Cook the Rice and Assemble Your Bowl

Cook your favorite rice variety until fluffy—white, brown, or even cilantro lime rice would be spectacular here. Layer your bowls starting with the rice, add thinly sliced grilled chicken, and generously spoon over the street corn salad. The combination of textures and temperatures in this bowl is simply delightful, harmonizing creamy, smoky, juicy, and fresh elements in each serving.

How to Serve Street Corn Chicken Rice Bowl Recipe

A white bowl filled with cut pieces of yellow grilled corn with some parts slightly charred. On one side, there is a thick white sauce, topped with white crumbled cheese. Chopped fresh green cilantro and small pieces of purple onion sit over the cheese, adding pops of color. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you elevate this dish to the next level. Fresh cilantro leaves scattered on top add herbal brightness, while lime wedges invite everyone to add a splash of citrusy zing as they please. For an extra kick, jalapeño slices bring heat and crunch, and a dollop of sour cream cools things down perfectly. Avocado slices add creamy silkiness, rounding out your bowl beautifully.

Side Dishes

Add some black beans or a simple tomato and avocado salad on the side for even more color, flavor, and protein. Tortilla chips with salsa or guacamole complement the Mexican-inspired flavors wonderfully, making your meal feel like a feast. A light cucumber salad with lime and chili flakes could bring an excellent refreshing counterpoint to all those smoky, rich flavors.

Creative Ways to Present

For a fun twist, serve the components deconstructed on a platter and let everyone build their own bowls. You could also present the chicken sliced over a scoop of the corn salad on a warm tortilla for a casual taco-style meal. Alternatively, put the street corn chicken rice bowl in vibrant mason jars for an eye-catching portable lunch or picnic option. These ideas make this beloved recipe even more versatile and crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

This Street Corn Chicken Rice Bowl Recipe stores beautifully in airtight containers in the refrigerator for up to 3 days. Keep the corn salad separate if possible to maintain its creamy texture. When ready to eat, just reheat the chicken and rice, then add the corn salad fresh for the best flavor and texture.

Freezing

You can freeze cooked grilled chicken and rice portions separately, but the street corn salad is best enjoyed fresh because the mayo and fresh herbs won’t hold up well to freezing. Wrap the chicken tightly in plastic wrap and foil to avoid freezer burn and thaw overnight in the fridge before reheating gently.

Reheating

Reheat the chicken and rice in the microwave or on the stovetop with a splash of water or broth to keep them moist. Avoid overheating to prevent drying out the chicken. After warming, add the fresh street corn salad and toppings to preserve the bright, fresh flavors that make this bowl so spectacular.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Shrimp, steak, or even grilled tofu would work wonderfully with the street corn and rice combination. Just adjust cooking times accordingly to ensure the protein is cooked through.

Is this recipe spicy?

The recipe has a mild heat from the chili powder and optional jalapeño slices, but you can easily adjust the spice level by adding more or less chili powder or skipping the jalapeños altogether.

Can I make this recipe gluten-free?

Yes! Simply use tamari or coconut aminos instead of soy sauce, and ensure Worcestershire sauce you use is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I know when the chicken is done?

The safest way is to use a meat thermometer; the internal temperature should reach 165 degrees Fahrenheit. Alternatively, slicing into the thickest part should reveal fully cooked, juicy chicken with no pinkness.

What type of rice works best?

White or brown rice both work perfectly. Cilantro lime rice can add a refreshing twist. If you prefer, cauliflower rice is a great low-carb alternative for this recipe.

Final Thoughts

This Street Corn Chicken Rice Bowl Recipe has quickly become one of those must-make dishes that bring instant sunshine and satisfaction to any meal. It’s approachable, adaptable, and bursting with flavor in every bite. I can’t wait for you to try it and make it your own—once you do, it just might become your new go-to dinner for gatherings or solo indulgence. Enjoy every flavor-packed, juicy spoonful!

Street Corn Chicken Rice Bowl Recipe

Ingredients You’ll Need