If you’re looking for a fresh, flavorful meal that’s bursting with color and easy to make, this Street Corn Chicken Rice Bowl will become your new favorite. It brings all the bold flavors of Mexican street food into a hearty and wholesome rice bowl you can enjoy at home—without needing a food truck!
Juicy grilled chicken that’s been perfectly marinated gets paired with a creamy, zesty street corn salad that’s loaded with sweet grilled corn, tangy lime, salty feta, and a bit of spice. Layer that over fluffy rice, throw in some avocado, beans, and your favorite toppings, and you’ve got a bowl that satisfies like no other.
Whether you’re meal prepping for the week, feeding a hungry family, or just want something new for Taco Tuesday—this bowl has your back. It’s fun to assemble, easy to customize, and packed with both protein and flavor. Best of all, it tastes just as good cold the next day.
What You Need to Make This Recipe
Ingredients
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (store-bought or homemade)
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3–4 ears)
- ⅓ cup mayo
- ¼ cup feta cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1–2 tbsp lime juice
- ½ tbsp garlic, minced
- ½ tsp chili powder
- ¼ tsp paprika
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ cup red onion, diced
- ¼ cup cotija cheese, crumbled
Rice Bowl Base & Toppings:
- 4 cups cooked rice (white, jasmine, brown, or quinoa)
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Extra cilantro
- Sour cream
- 1–2 avocados, sliced
Equipment
- Grill or grill pan
- Large bowl for mixing salad
- Sharp knife
- Meat thermometer (optional but recommended)
How to Make Street Corn Chicken Rice Bowl Recipe
- Marinate the Chicken: Mix marinade and pour over chicken in a shallow dish. Marinate for 15 minutes (or up to an hour).
- Grill Chicken: Preheat grill to 400-450°F. Grill chicken on direct heat for 4–6 minutes per side. Move to indirect heat for another 5–7 minutes, until the internal temp reaches 160°F. Let rest for 5 minutes, then cut into cubes.
- Grill Corn: While the chicken grills, brush corn with olive oil and sprinkle with salt. Grill for 10–12 minutes, turning occasionally. Let cool and cut off kernels.
- Make Street Corn Salad: Mix grilled corn, mayo, feta, cotija, cilantro, lime juice, garlic, red onion, and spices in a bowl.
- Assemble the Bowl: Start with rice, then top with chicken, corn salad, and any of your favorite toppings. Garnish with lime wedges and cilantro.
- Serve and Enjoy! A fresh, filling bowl ready in under an hour.
Pro Tips For Making This Recipe
- Maximize Flavor: Let the chicken marinate as long as possible to deepen the flavor.
- Don’t Overcook: Use a thermometer to avoid dry chicken—165°F internal temp is perfect.
- Street Corn Shortcut: Use canned or frozen corn if fresh isn’t available—just char in a skillet for a grilled flavor.
- Customize It: Turn it into a burrito, salad wrap, or even tacos!
- Make-Ahead Friendly: Grill chicken and corn ahead and store separately for fast assembly later.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs work well and tend to be more juicy.
Q: What can I substitute for cotija cheese?
A: Feta is a great swap. You can also try a dairy-free version.
Q: Can I make this without a grill?
A: Absolutely. Use a grill pan or even bake or air fry the chicken.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days.
Q: Can I make it low-carb?
A: Yes, use cauliflower rice and skip beans if needed.