This Street Corn Chicken Rice Bowl is packed with bold flavor and super easy to pull together. It’s perfect for busy nights or weekends when you want a meal that hits all the marks—hearty, fresh, and totally customizable.

A blue bowl filled with a Street Corn Chicken Rice Bowl, featuring grilled chicken, corn salad, tomatoes, avocado, black beans, and lime.

You’ll start with chicken marinated in a bright cilantro-lime mix, grilled until juicy, and sliced up for easy serving. It’s paired with a tangy, creamy Mexican-style corn salad and served over rice. Load it up with toppings like avocado, tomatoes, beans, and a chipotle crema for a bowl full of color and texture. Great for meal prep or a laid-back dinner where everyone builds their own bowl.

A blue bowl filled with southwest chicken salad, featuring grilled chicken, corn, tomatoes, avocado, and black beans.

Ingredients

Cilantro-Lime Marinated Chicken

Cilantro – Fresh cilantro only. Dried cilantro has no flavor. Use the tender stems too—they’re flavorful.
Lime juice – Fresh lime juice only. Bottled lime juice tastes flat and won’t tenderize or flavor the chicken the same way.
Olive oil – Regular olive oil works fine for a marinade.
Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
Cumin – Ground cumin. A little goes a long way.
Jalapeno – Seeds removed. – Remove the seeds for milder heat. Keep them in if you like it spicy.
Salt and pepper – Season to taste.
Chicken breasts – Boneless and skinless.

For Mexican Street Corn Salad

Cobs corn – Fresh corn on the cob has the best flavor and chars beautifully. Frozen corn works—pat it dry and char it in a hot pan.
Olive oil – For charring the corn. Use a high-heat oil if grilling at high temperatures.
Red bell pepper – Any color bell pepper works, but red adds the best sweetness.
Green onion – Use both white and green parts.
Jalapeno – Remove the seeds for milder heat.
Mayonnaise – Full-fat mayo works best for the creamy street corn dressing.
Lime juice – Fresh lime juice only. Bottled tastes flat.
Chili powder – Use regular chili powder, not cayenne. They’re not the same thing.
Cilantro – Fresh cilantro only.
Cotija cheese – You can also use feta crumbles if you can’t find cotija. I’ve tried it with feta and it’s a great substitute.

For Rice Bowl

Rice – Hot, cooked. I love using basmati rice in rice bowls.
Black beans – Rinse well or the liquid will make the bowl cloudy and muddy.
Cherry tomatoes – Or diced tomatoes. Halve cherry tomatoes to release their juices.
Jalapeno – Sliced, or use pickled jalapenos.
Lime wedges – Fresh lime wedges only.
Avocado – Choose ripe but firm avocados. They should yield slightly when pressed. Add just before serving so they don’t brown.
Sour cream – Full-fat sour cream works best.
Chipotle crema – Made by mixing ½ cup sour cream with 1 teaspoon of chipotle powder.

How To Make Street Corn Chicken Rice Bowl

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by placing the chicken in a large bowl or resealable bag. Pour the cilantro-lime marinade over the chicken and toss to coat evenly.

Cover and refrigerate for 2 to 3 hours, or overnight for the best flavor. Preheat the grill to medium-high heat. Brush the corn cobs with olive oil and season lightly with salt and pepper.

Place the corn on the grill and cook, turning occasionally, until lightly charred on all sides. Remove the corn from the grill and allow it to cool slightly.

While the corn cooks, place the marinated chicken on the grill. Cook for 4 to 5 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F when checked with a digital meat thermometer.

Transfer the chicken to a plate and let it rest for a few minutes before slicing. Cut the cooled corn kernels from the cobs and place them in a large mixing bowl. Add the bell pepper, green onion, jalapeño, mayonnaise, lime juice, chili powder, and cilantro.

Mix until everything is evenly combined. Fold in the cotija cheese and season with salt and black pepper to taste. To assemble the bowls, divide the cooked rice among four shallow serving bowls.

Top each bowl with sliced grilled chicken and a generous scoop of the street corn salad. Add any desired toppings such as black beans, avocado, diced tomatoes, crema, or extra cilantro.

Serve immediately and enjoy!

Chef Jenn’s Tips

Let people build their own bowls with the toppings they like.
You can prep the chicken, corn, and rice ahead to save time.
Street corn salad is best cold—it contrasts well with the warm chicken and rice.
Can’t find cotija? Feta works just as well.
Add heat with pickled jalapeños or hot sauce.

Make It A Meal

The bowl is filling on its own, but chips and guac or a crisp side salad make great extras for a group meal.

A blue bowl filled with a Street Corn Chicken Rice Bowl, featuring grilled chicken, corn, tomatoes, avocado, and black beans, is shown with vegetables and a colorful cloth.

Storage

Keep each part in separate containers for up to 3 days in the fridge. Reheat rice and chicken as needed, and assemble when ready to eat. Don’t freeze—just enjoy it fresh throughout the week.

Street Corn Chicken Rice Bowl

Chef Jenn

This Street Corn Chicken Rice Bowl brings the bold, smoky flavors of Mexican street corn together with juicy grilled chicken and fluffy rice for a vibrant, satisfying meal. Packed with sweet corn, creamy cotija, zesty lime, and fresh cilantro, it’s the perfect combination of textures and flavors—ideal for a hearty lunch or quick weeknight dinner.

No ratings yet

Add Preferred Source Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course main dish

Cuisine American, Tex-Mex

Servings servings

Calories 1108 kcal