street corn chicken rice bowl​

If you’re looking for a meal that’s bursting with flavor, easy to make, and packed with protein, this Street Corn Chicken Rice Bowl is the perfect choice! This dish combines juicy grilled chicken with rice, creamy street corn, and a zesty, smoky sauce that will transport your taste buds straight to a Mexican street market. Whether you’re craving a rice plate, a quick and delicious grilled chicken and rice meal, or something inspired by Rachael Ray bowls, this recipe is a winner. It’s a simple yet satisfying dish that’s perfect for meal prep or a busy weeknight dinner.

Why You’ll Love street corn chicken rice bowl​

• Packed with Flavor – A mix of smoky, creamy, and zesty ingredients in every bite.
• Quick & Easy – A simple grilled chicken rice recipe that’s ready in under 30 minutes.
• Perfect for Meal Prep – Great for making ahead and enjoying throughout the week.
• Customizable – Swap ingredients to fit your taste and dietary preferences.

Ingredients

Here’s what you’ll need to make this delicious rice bowl with chicken:

For the Chicken:

• Chicken Breast – Juicy and perfectly seasoned.
• Olive Oil – Helps keep the chicken tender while grilling.
• Lime Juice – Adds a zesty brightness.
• Chili Powder – For a smoky kick.
• Garlic Powder – Brings depth to the seasoning.
• Cumin – Enhances the Mexican-inspired flavors.
• Salt & Pepper – To taste.

For the Street Corn Mixture:

• Corn Kernels – Fresh, canned, or frozen works great.
• Mayonnaise – The creamy base for the street corn.
• Cotija Cheese – Adds a salty, tangy flavor.
• Lime Juice – Balances the richness with citrusy freshness.
• Chili Powder – For a bit of heat.
• Cilantro – Adds freshness and color.

For the Rice Bowl:

• Cooked Rice – Use white, brown, or even cilantro-lime rice.
• Black Beans – Adds protein and texture.
• Avocado Slices – Creamy and delicious.
• Sour Cream or Greek Yogurt – Optional for extra creaminess.
• Jalapeño Slices – For a spicy kick (optional).

Note: Measurements will be included in the recipe card below.

How to Make the Street Corn Chicken Rice Bowl

Step 1: Prepare the Chicken

1. In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
2. Coat the chicken breasts evenly with the marinade and let them sit for at least 10 minutes (or overnight for extra flavor).
3. Heat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until fully cooked. Let it rest before slicing.

Step 2: Make the Street Corn Mixture

1. In a skillet over medium heat, add the corn kernels and cook for 3-4 minutes until slightly charred.
2. Remove from heat and mix with mayonnaise, Cotija cheese, lime juice, chili powder, and cilantro. Stir well and set aside.

Step 3: Assemble the Bowl

1. Add a base of cooked rice to each bowl.
2. Layer on black beans, sliced grilled chicken, and the street corn mixture.
3. Top with avocado slices, sour cream, and jalapeño slices (if using).
4. Garnish with extra Cotija cheese and fresh cilantro.

Pro Tips for the Best Street Corn Chicken Rice Bowl

• Use Leftover Rice – Day-old rice works best for a fluffy, non-sticky texture.
• Char the Corn Well – A good sear on the corn enhances its smoky sweetness.
• Marinate Longer for More Flavor – If time allows, let the chicken marinate overnight.
• Spice It Up – Add hot sauce, extra jalapeños, or cayenne pepper for more heat.

How to Serve

• As a Rice Plate – Serve on a platter for family-style dining.
• Taco Style – Wrap the ingredients in warm tortillas for a fun twist.
• With a Side Salad – Pair with a fresh avocado or tomato salad.

Make Ahead and Storage

Storing Leftovers

• Store components separately in airtight containers in the refrigerator for up to 3 days.

Freezing

• Grilled chicken can be frozen for up to 2 months. Thaw overnight before reheating.

Reheating

• Reheat rice and chicken in the microwave or on the stove until warm. Add fresh toppings after reheating.

FAQs

1. Can I use rotisserie chicken instead of grilled?

Yes! Shredded rotisserie chicken is a great time-saving substitute.

2. What type of rice works best for this bowl?

Jasmine, basmati, or brown rice all work well. Cilantro-lime rice adds extra flavor!

3. Can I make this dairy-free?

Yes! Substitute Cotija cheese with a dairy-free alternative or omit it altogether.

4. Is this similar to a Mexican street corn chicken skillet?

Yes! This bowl has all the flavors of a Mexican street corn chicken skillet, but in a rice bowl format.

Conclusion

This Street Corn Chicken Rice Bowl is the ultimate grilled chicken rice recipe, perfect for meal prep, quick dinners, or a flavorful lunch. It combines all the best elements of rice and grilled chicken, street corn, and delicious Mexican-inspired flavors. Whether you call it a street corn pollo bowl, a grilled chicken and rice meal, or an easy chicken and rice bowl, one thing’s for sure—you’re going to love it!

So grab your ingredients, fire up the grill, and enjoy this delicious and satisfying rice bowl with chicken today! 🌽🍗🔥

Street Corn Chicken Rice Bowls

This Street Corn Chicken Rice Bowl combines juicy grilled chicken, creamy street corn, and fluffy rice for a flavorful, easy meal inspired by Mexican street flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 bowls

Calories 540 kcal

Equipment

• Grill or Skillet
• Mixing Bowls
• Knife and Cutting Board

Ingredients

  

For the Chicken

• 2 pieces chicken breast boneless, skinless
• 1 tbsp olive oil
• 1 tbsp lime juice freshly squeezed
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper or to taste

See also  Lipton Onion Soup Mix

For the Street Corn Mixture

• 1 cup corn kernels fresh, canned, or frozen
• 2 tbsp mayonnaise
• 2 tbsp cotija cheese crumbled
• 1 tbsp lime juice freshly squeezed
• 1/2 tsp chili powder
• 2 tbsp cilantro chopped

For the Rice Bowl

• 2 cups cooked rice white, brown, or cilantro-lime rice
• 1 cup black beans cooked and drained
• 1 avocado sliced
• 2 tbsp sour cream or Greek yogurt optional
• 1 jalapeño sliced, optional

Instructions

 

• In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
• Coat the chicken breasts evenly with the marinade and let them sit for at least 10 minutes (or overnight for extra flavor).
• Heat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until fully cooked. Let it rest before slicing.
• In a skillet over medium heat, add the corn kernels and cook for 3-4 minutes until slightly charred.
• Remove from heat and mix with mayonnaise, Cotija cheese, lime juice, chili powder, and cilantro. Stir well and set aside.
• Add a base of cooked rice to each bowl.
• Layer on black beans, sliced grilled chicken, and the street corn mixture.
• Top with avocado slices, sour cream, and jalapeño slices (if using).
• Garnish with extra Cotija cheese and fresh cilantro.

Notes

Use leftover rice for the best texture. Char the corn well for extra smoky sweetness. Marinate the chicken longer for deeper flavor.

Keyword Chicken, Rice Bowl, Street Corn