Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 35 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. 3-4 cobs 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); 1 teaspoon olive oil (for coating corn before grilling); 4 cups cooked rice (your choice of variety); Black beans (optional, quantity as desired); Cherry tomatoes (halved, optional, quantity as desired); Jalapeño slices (to taste); Lime wedges (for serving); Additional fresh cilantro leaves (for garnish); Sour cream (optional, for topping); 1-2 avocados (sliced)

Jump to Recipe· 3.9 from 12 reviews

If you are craving a vibrant meal that bursts with bold flavors and satisfying textures, this Street Corn Chicken Rice Bowl Recipe will soon be your go-to favorite. Imagine tender, juicy grilled chicken paired with a creamy, tangy street corn salad nestled on a bed of fluffy rice, punctuated by fresh herbs and a hint of spice. It’s a colorful, fresh, and utterly delicious bowl that brings a bit of summer grilling straight to your table, no matter the season. Whether you’re serving a crowd or meal prepping for the week, this dish combines convenience and crave-worthy taste in every bite.

Ingredients You’ll Need

A white rectangular baking dish holds four raw chicken fillets soaked in a dark brown marinade with small mustard seeds and thin slices of ginger floating on top. The chicken fillets are pale pink with a smooth, slightly shiny surface, partially submerged in the thick, glossy sauce that fills the bottom of the dish. The dish is placed on a white marbled surface, and the photo is taken from above, showing the close arrangement of the chicken in the rectangular dish photo taken with an iphone --ar 4:5 --v 7

This Street Corn Chicken Rice Bowl Recipe comes together with simple, wholesome ingredients that each play a vital role. From the marinade that infuses the chicken with deep flavor to the charred corn salad that adds a creamy, zesty punch, every element is essential for that perfect harmony of taste, texture, and color.

4 small boneless, skinless chicken breasts: The star protein that soaks up all the delicious marinades and grilling flavors.
1/4 cup soy sauce (or tamari or coconut aminos): Adds savory depth and umami to the chicken marinade.
2 tablespoons extra virgin olive oil (or avocado oil): Keeps the chicken moist and helps with grilling, plus lightly oils the corn for grilling.
2 teaspoons Worcestershire sauce: Gives a subtle tangy richness to the chicken.
2 teaspoons minced garlic: For that punch of vibrant garlic flavor in both marinade and corn salad.
1 teaspoon lemon juice: Brightens up the marinade for a fresh zing.
2 cups grilled corn (approx. 3-4 cobs): Fresh, sweet corn grilled to smoky perfection makes the salad irresistible.
1/3 cup mayo: Creamy base for the street corn salad that balances the lime and spices.
1/4 cup feta cheese (crumbled): Adds a salty, tangy bite to the salad that complements the sweetness of corn.
2 tablespoons fresh cilantro (chopped): Brightens the salad with herbaceous freshness.
1-2 tablespoons lime juice: The citrus element that makes the salad pop.
1/2 tablespoon minced garlic: Mirrors the garlic in the marinade for continuity of flavor.
1/2 teaspoon chili powder: Adds just the right amount of smoky heat.
1/4 teaspoon paprika: Enhances the smoky profile with a gentle warmth.
1/4 teaspoon kosher salt: Crucial for seasoning every bite perfectly.
1/8 teaspoon ground black pepper: A subtle kick that rounds out the spices.
1/4 cup red onion (diced): Adds a mild crunch and subtle sharpness.
1/4 cup cotija cheese (crumbled): Classic Mexican cheese that crowns the street corn salad beautifully.
4 cups cooked rice: The fluffy base that holds all the flavorful ingredients together.
Black beans: Optional protein and fiber boost to the bowl.
Cherry tomatoes (halved): Fresh bursts of sweetness and color.
Jalapeño slices: For those who love an extra dimension of spice.
Lime wedges: To add fresh acidity just before eating.
Additional cilantro leaves: For garnish and extra freshness.
Sour cream: Optional creamy topping that cools the heat perfectly.
1-2 avocados (sliced): Rich, creamy slices that add luscious texture.

How to Make Street Corn Chicken Rice Bowl Recipe

Step 1: Marinate the Chicken

Start by whisking together soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice in a container big enough to hold your chicken breasts. Toss the chicken in the marinade so every piece is thoroughly coated, then cover and refrigerate for at least 15 minutes—up to an hour if you have the time. This is where all the magic begins, as the chicken absorbs those bright, garlicky, and savory flavors.

Step 2: Prep and Grill the Chicken

Heat your grill to a medium heat, around 400 to 450 degrees Fahrenheit. Make sure the grill grates are clean to get those perfect sear marks. Place the marinated chicken on direct heat for 4 to 6 minutes per side to lock in that smoky char. Then move the chicken to indirect heat, keeping the same temperature, and cook for an additional 5 to 7 minutes. Don’t flip during this stage—it’s like finishing the chicken in an oven right on your grill. Use a meat thermometer to check for doneness; the thickest part should reach 160 degrees Fahrenheit, as the chicken will continue cooking while resting.

Step 3: Let the Chicken Rest and Slice

Once off the grill, allow the chicken to rest for at least 5 minutes. This step is crucial to let the juices redistribute, ensuring every bite is juicy and tender. After resting, slice or cube the chicken so it’s ready to nestle beautifully into your rice bowl.

Step 4: Grill the Corn

While the chicken rests, crank your grill up to 450 degrees Fahrenheit and prepare your ears of corn. Brush them very lightly with olive oil and sprinkle lightly with salt. Grill directly over high heat for 8 to 10 minutes, turning every couple of minutes until those kernels get a gorgeous smoky, charred color. Let the corn cool briefly before cutting the kernels off the cob with a sharp knife.

Step 5: Make the Street Corn Salad

Combine the freshly grilled corn kernels with mayo, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, black pepper, diced red onions, and crumbled cotija cheese in a large bowl. Stir everything gently but thoroughly—the balance of creamy, tangy, fresh, and smoky is what makes this salad truly unforgettable. Taste and adjust with more lime juice, chili powder, or cheese if you like things a bit zestier or creamier.

Step 6: Assemble the Bowls

To build your Street Corn Chicken Rice Bowl Recipe, divide the cooked rice evenly among your serving bowls. Add a generous helping of the sliced grilled chicken and spoon over the luscious street corn salad. Customize each bowl with your favorite toppings like fresh cilantro leaves, jalapeño slices, cherry tomatoes, black beans, avocado slices, a dollop of sour cream, and a lime wedge for that final tangy squeeze.

How to Serve Street Corn Chicken Rice Bowl Recipe

A white bowl filled with a base layer of white rice, topped with grilled chicken pieces that are golden brown with char marks, scattered in the center. Around the chicken, there is a layer of yellow corn kernels mixed with diced red onions. On one side, there are three lime wedges and fresh cilantro leaves. A dollop of white sour cream, sprinkled with reddish seasoning, sits beside the chicken. There are also slices of green jalapeño peppers on top and crumbled white cheese sprinkled around the bowl. The bowl is placed on a white marbled surface, with a white cloth nearby and a separate small bowl of lime wedges next to it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro and vibrant lime wedges really bring this dish alive with brightness and freshness. Cotija or feta cheese sprinkled on top adds a salty touch that rounds off the street corn salad perfectly. And if you love a bit of heat, don’t hesitate to add jalapeño slices or a dollop of spicy salsa!

Side Dishes

This dish stands wonderfully on its own, but if you want to round out the meal, consider serving it with a crisp green salad or a light cucumber salad with a splash of vinegar. Black beans are also fantastic here, adding protein and fiber that complements the grilled chicken beautifully.

Creative Ways to Present

If you’re looking to impress your guests or add a casual flair, serve the components buffet-style. Let everyone build their own bowls with all the toppings and garnishes laid out. Another fun idea is to serve it in mason jars for a portable, picnic-ready version that keeps layers neat and fresh.

Make Ahead and Storage

Storing Leftovers

This Street Corn Chicken Rice Bowl Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. Keep the rice, chicken, and corn salad stored separately if possible to maintain the best texture and flavor.

Freezing

You can freeze the grilled chicken and cooked rice separately for up to 2 months. Avoid freezing the street corn salad as mayo-based salads tend to separate and lose their fresh texture after thawing.

Reheating

Reheat the chicken and rice gently in the microwave or in a skillet over medium heat to keep the chicken moist. Add fresh street corn salad after reheating to keep it creamy and crisp. If desired, a quick squeeze of fresh lime juice can revive all the flavors.

FAQs

Can I use frozen corn for this recipe?

While fresh grilled corn offers the best smoky flavor and texture for the street corn salad, frozen corn can be used in a pinch. Thaw it well and sauté it in a pan with a bit of oil to add some char and warmth before mixing with the other salad ingredients.

Is this recipe gluten-free?

Absolutely! As long as you choose tamari instead of soy sauce (which contains gluten) and double-check your Worcestershire sauce ingredients, this Street Corn Chicken Rice Bowl Recipe is naturally gluten-free and safe for most dietary needs.

Can I prepare this recipe without a grill?

Yes, you can cook the chicken in a hot skillet or bake it in the oven if you don’t have access to a grill. For the corn, roasting it on a baking sheet at a high temperature or pan-searing can mimic that smoky grilled flavor fairly well.

How spicy is this dish?

This recipe has a gentle, smoky heat mainly from the chili powder and optional jalapeño slices. You can easily adjust the spice level up or down depending on your taste by adding more or fewer jalapeños or chili powder.

Can I make this recipe vegetarian?

To keep the spirit of the dish while going meatless, try swapping the chicken for grilled tofu or roasted chickpeas. The street corn salad and rice base remain just as delicious and filling without the chicken.

Final Thoughts

This Street Corn Chicken Rice Bowl Recipe is truly a celebration of fresh, vibrant flavors with plenty of texture and zest packed into every bite. It’s easy enough for a weekday dinner but special enough to serve when friends come over. I encourage you to give it a try and customize it with your favorite toppings—it’s a winner every time and sure to become one of your most beloved recipes!