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.
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.
Ingredients
Cilantro-Lime Marinated Chicken
- Cilantro
- Lime juice
- Olive oil
- Garlic
- Cumin
- Jalapeno – Seeds removed.
- Salt and pepper – To taste.
- Chicken breasts – Boneless and skinless.
For Mexican Street Corn Salad
- Cobs corn
- Olive oil
- Red bell pepper – Diced.
- Green onion – Sliced.
- Jalapeno – Diced.
- Mayonnaise
- Lime juice
- Chili powder
- Cilantro – Chopped.
- 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 – Canned and drained and rinsed.
- Cherry tomatoes – Or diced tomatoes.
- Jalapeno – Sliced, or use pickled jalapenos.
- Lime wedges
- Avocado – Sliced or diced.
- Sour cream
- Chipotle crema – Made by mixing ½ cup sour cream with 1 teaspoon of chipotle powder.
How To Make Street Corn Chicken Rice Bowl
- Marinate the chicken in the cilantro-lime blend for 2–3 hours or overnight in the fridge.
- Preheat the grill to medium-high. Rub corn cobs with olive oil, then season with salt and pepper. Grill until lightly charred, turning as needed. Set aside to cool.
- Grill the chicken for 4–5 minutes per side, flipping once. Cook until the internal temp hits 165°F. Remove from grill and slice once cool.
- Slice the corn off the cob and place the kernels in a large bowl. Add bell pepper, green onion, jalapeño, mayo, lime juice, chili powder, and cilantro. Mix well. Fold in cotija cheese, and season with salt and pepper.
- Add rice to 4 shallow bowls. Top with chicken, corn salad, and your favorite toppings like beans, avocado, tomatoes, and crema.
- 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.
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
Add Preferred SourceIngredients
Cilantro-Lime Marinated Chicken
- 1 cup fresh cilantro
- 3 tablespoons lime juice
- 1/3 cup olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1 jalapeno seeds removed
- salt and pepper to taste
- 4 small chicken breasts boneless and skinless
For Mexican Street Corn Salad
- 3-4 cobs corn
- 1 tablespoon olive oil
- 1 cup red bell pepper diced
- 1/2 cup green onion sliced
- 1/4 cup jalapeno diced
- 3 tablespoons mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 2 tablespoons cilantro chopped
- 1/2 cup Cotija cheese
For Rice Bowl
- 4 cups cooked rice
- ½ cup black beans canned and drained and rinsed
- 1 pint cherry tomatoes or diced tomatoes
- 1 jalapeno sliced
- 4 lime wedges
- 1 avocado sliced or diced
- 1/2 cup sour cream
- 1/2 cup chipotle crema crema
Instructions
- Marinate the chicken in the cilantro-lime blend for 2–3 hours or overnight in the fridge.
- Preheat the grill to medium-high. Rub corn cobs with olive oil, then season with salt and pepper. Grill until lightly charred, turning as needed. Set aside to cool.
- Grill the chicken for 4–5 minutes per side, flipping once. Cook until the internal temp hits 165°F. Remove from grill and slice once cool.
- Slice the corn off the cob and place the kernels in a large bowl. Add bell pepper, green onion, jalapeño, mayo, lime juice, chili powder, and cilantro. Mix well. Fold in cotija cheese, and season with salt and pepper.
- Add rice to 4 shallow bowls. Top with chicken, corn salad, and your favorite toppings like beans, avocado, tomatoes, and crema.
- Serve immediately and enjoy.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.