The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines grilled chicken with Mexican street corn salad, all served over a bed of fluffy rice. This recipe offers a delightful mix of textures and tastes, making it a perfect choice for a summer dinner.

Full Recipe:

Ingredients

Grilled Chicken:

4 small boneless, skinless chicken breasts
1 batch chicken marinade

Mexican Street Corn Salad:

2 cups grilled corn (approx. 3–4 cobs)
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

Other Rice Bowl Options and Toppings:

4 cups cooked rice of your choice
Black beans
Cherry tomatoes, halved
Jalapeño slices
Lime wedges
Additional fresh cilantro leaves
Sour cream
1–2 avocados, sliced

Directions

Marinate the Chicken:
Place the chicken breasts in a shallow dish and pour the chicken marinade over them. Let them marinate for about 15 minutes, or up to an hour for more flavor.
Grill the Chicken:
Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook over direct heat for 4–6 minutes on each side. Then move the chicken to indirect heat and continue cooking for another 5–7 minutes, or until the internal temperature reaches 160°F.
Prepare the Corn:
While the chicken is grilling, rub each ear of corn with olive oil and sprinkle with salt. Place them directly on the grill and cook for 10–12 minutes, turning occasionally until they are slightly charred.
Make the Mexican Street Corn Salad:
Once the corn is grilled, carefully cut the kernels off the cob and place them in a large bowl. Add mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, ground black pepper, diced red onion, and cotija cheese. Mix well to combine all ingredients.
Assemble the Rice Bowls:
Divide the cooked rice among four bowls. Top each with sliced grilled chicken and a generous portion of the Mexican street corn salad. Add any additional toppings of your choice, such as black beans, cherry tomatoes, jalapeño slices, lime wedges, fresh cilantro leaves, sour cream, or avocado slices.

Nutrients

Estimated Nutritional Facts per Serving:

Calories: 650 kcal
Protein: 45g
Carbohydrates: 60g
Dietary Fiber: 6g
Sugars: 5g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 700mg

The Inspiration Behind the Recipe

At its core, this dish is born from a love of Mexican street corn—also known as elote. The smoky, char-grilled corn, slathered with creamy mayo, cheese, chili powder, and lime juice, is a street food staple for a reason. In this rice bowl version, that same flavor profile is carried into a main course by pairing it with juicy grilled chicken and fluffy rice, transforming a snack into a complete and nourishing dinner.

The recipe’s creator often starts the summer season by making big batches of Mexican Street Corn Salad, which quickly becomes a base for many creative meals. That repurposing spirit led to these chicken rice bowls—a recipe that’s flexible, fast, and family-approved.

Why This Bowl Works for Any Occasion

One of the most appealing things about the Street Corn Chicken Rice Bowl is its versatility. It works equally well as a weeknight dinner, a meal-prep solution, or a summer cookout centerpiece. Each component can be made ahead of time, allowing for easy assembly when it’s time to eat. Want a low-carb option? Swap the rice for cauliflower rice. Prefer a vegetarian meal? Ditch the chicken and pile on more beans and avocado. The bowl is a blank canvas that welcomes your personal twist.

The ingredient list includes real, whole foods like fresh corn on the cob, ripe avocados, lean chicken breast, and fragrant herbs. These aren’t just healthy—they’re also ingredients that burst with natural flavor. The cheese adds creaminess, the lime juice adds brightness, and the chili powder brings just enough heat to keep things interesting.

A Great Way to Use Leftovers

The bowl is also a brilliant way to repurpose leftovers. If you’ve grilled extra chicken or have rice from another meal, you’re already halfway there. The Mexican Street Corn Salad keeps well in the fridge for a few days and is delicious cold, making it an easy addition to lunches and quick dinners. Even if you only have bits and pieces of ingredients left, they can come together in a bowl and still taste amazing.

This makes the Street Corn Chicken Rice Bowl ideal for families or anyone looking to reduce food waste while still eating well.

The Art of Grilling for Flavor

Grilling is at the heart of this recipe. It’s not just about cooking the chicken and corn—it’s about infusing them with that unmistakable charred, smoky essence. Grilling the corn brings out its natural sweetness, while the chicken absorbs the marinade and becomes wonderfully juicy on the inside, with grill marks on the outside.

Even if you don’t have a full-sized grill, a grill pan or cast-iron skillet will do the trick. The important thing is to cook the chicken until it’s perfectly done—no more, no less—and to char the corn just enough to caramelize its sugars without drying it out.

Simple Ingredients, Bold Results

Though the ingredient list may seem long at first glance, most of the items are pantry staples or fridge regulars. Garlic, onion, lime, and spices like paprika and chili powder are all inexpensive and commonly used. This means you’re likely to already have most of what you need on hand.

What sets this bowl apart is how it uses those everyday ingredients. For example, mixing both feta and cotija cheese in the corn salad offers layers of salty, creamy flavor. A squeeze of fresh lime juice ties everything together, and chopped cilantro adds a refreshing herbal note that balances the richness of the cheese and mayo.

Make It Your Own with Toppings

Customization is key. Once the base ingredients are prepped—rice, chicken, and corn salad—you’re free to top the bowl however you like. Popular options include:

Black beans for added protein and fiber
Cherry tomatoes for juiciness and color
Sliced jalapeños for spice
Avocado for creaminess
Sour cream for tang
Extra lime wedges for a citrusy finish

This makes the meal friendly for kids, too, since each person can create their own version based on what they like.

Health Benefits of This Bowl

Not only is this meal full of flavor, it’s also full of nutrients. You get lean protein from the chicken, fiber and vitamins from the corn and vegetables, healthy fats from the avocado, and complex carbs from the rice. The cheeses, while rich, are used in moderation and add both calcium and satisfaction.

Choosing whole, fresh ingredients keeps the sodium and sugar levels in check compared to takeout options. It’s a balanced, energizing dish that supports a healthy lifestyle without feeling restrictive.

You can also tailor it further based on dietary needs:

Gluten-free? This bowl naturally is.
Dairy-free? Use vegan mayo and dairy-free feta or skip the cheese entirely.
Low-carb or keto? Serve over cauliflower rice and omit the beans.

Meal Prep-Friendly and Time-Saving

This dish is a lifesaver for busy weeknights or when you’re planning meals ahead of time. The chicken can be marinated in advance or even grilled in bulk for use throughout the week. The corn salad keeps well for a few days in the fridge and can be used as a topping, side, or taco filler.

Pre-cooked rice—either homemade or store-bought—makes this bowl even faster to assemble. If you keep the components stored separately, it’s easy to build bowls on the go without them getting soggy or losing their texture.

It also reheats beautifully, especially if you keep the cold toppings separate. Just microwave the chicken and rice, add the corn salad and toppings, and enjoy a freshly rebuilt bowl.

Perfect for Outdoor Dining and Entertaining

There’s something about a grilled rice bowl that just screams “summer.” This recipe is perfect for backyard parties, poolside dinners, or even picnic-style lunches. Everything can be prepared in advance and set up as a build-your-own bowl bar—just lay out the rice, protein, corn salad, and toppings buffet-style and let guests build their own bowls.

It’s an easy, low-stress way to entertain that feels personal and fun.

Conclusion

The Street Corn Chicken Rice Bowl is more than just a recipe—it’s a celebration of fresh, simple ingredients and bold flavor combinations. Inspired by classic Mexican street corn and grounded in easy grilling techniques, this dish offers a balanced and customizable meal that suits almost any diet, schedule, or occasion. It’s a go-to summer dinner that transitions beautifully into meal prep, casual entertaining, or a nourishing solo lunch. With its layers of taste and texture, it’s no wonder this bowl has quickly become a staple in so many kitchens.

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