Our Street Corn Chicken Rice Bowl is a healthy and nourishing meal, packed with Mexican flavors. We build this chicken rice bowl with a delicious smoky street corn salad, white rice, and lemon-grilled chicken strips. It’s ideal for meal prep, lunch, or a light dinner, and super customizable. Add your favorite toppings like sour cream, black beans, lime wedges, or extra spices to make it your own. Enjoy!
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Ingredients list for the Street Corn Chicken Rice Bowl Recipe
For the chicken
- 2 chicken breasts, boneless and skinless
- 1 tablespoon lime or lemon juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
For the Street Corn
- 3 ears of fresh corn, shucked
- 1/4 cup sour cream (or Mexican crema if you can find it)
- 1/4 cup mayonnaise (optional)
- Juice of 1 limes
- 1 medium clove garlic, grated
- 1/2 teaspoon chili powder (we like Ancho chili powder for its subtle smokiness)
- 1/4 cup Cotija cheese, finely crumbled (or Feta)
- 1/2 teaspoon Kosher salt
For the rice bowl
- 3 or 4 cups cooked rice
- 1 tablespoon chopped cilantro, for garnish
- 1 or 2 avocados, diced, for garnish
Photo credit: © Eatwell101.com
Directions
The street corn:
1. Preheat your grill to high heat. Grill the shucked corn, turning occasionally until charred spots appear, about 2 to 3 minutes per side. Do not let it cook too long – you want it to retain a little crunch and juice!
2. Let the corn cool a little so you can handle it. Cut the corn kernels off the cob using a sharp knife and transfer them to a large bowl.
3. Add sour cream, mayo (if using), cilantro, garlic, Cotija, lime juice, and chili powder to the bowl with the grilled corn kernels and combine. Adjust seasoning with salt if needed (Cotija is already salty, so go easy on salt!)
The grilled chicken:
1. While making the street corn: In a shallow plate, whisk together the lime juice, oil, cumin, chili powder, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts and let marinate in the fridge for 15–30 minutes.
2. Heat your grill (or skillet) over medium-high heat. Sear the marinated chicken breasts for about 6–8 minutes per side, or until cooked through and nicely browned. Set aside to rest, then slice into strips.
Assembly:
1. Reheat the cooked rice with a splash of water (or an ice cube!) in the microwave until warm and fluffy.
2. Divide the rice, sliced grilled chicken, street corn, into each bowl. Top the Street Corn Chicken Rice Bowls with avocado and cilantro. Serve immediately, enjoy!
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Tips for the street corn chicken rice bowl recipe
- For best flavor and texture, we recommend using fresh corn on the cob. If you’re short on time, use canned corn that you grill in a skillet with a dollop of butter.
- Try grilling the chicken undisturbed, so you get these nice char marks and deep, smoky flavor!
- You can prep the street corn, rice, and grilled chicken in advance and assemble the rice bowl when you’re ready to enjoy.
How to keep the rice bowl leftovers
Keep any leftovers in an airtight container for up to 3 days. If you plan on reheating, keep rice, chicken, and street corn salad in separate containers.
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