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

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: main dish
Cuisine: American, Tex-Mex
Keyword: chicken rice bowl, grilled chicken bowl, street corn bowl, tex-mex bowl
Servings: 4 servings
Calories: 1108kcal
Author: Chef Jenn

Ingredients

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

Serving: 1bowl | Calories: 1108kcal | Carbohydrates: 84g | Protein: 64g | Fat: 59g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 993mg | Potassium: 1942mg | Fiber: 11g | Sugar: 13g | Vitamin A: 3413IU | Vitamin C: 104mg | Calcium: 260mg | Iron: 5mg