I love creating meals that are bold in flavor but simple to assemble, especially when they double as build-your-own crowd-pleasers. This Street Corn Chicken Rice Bowl is one of my favorite summer-inspired recipes — it brings together smoky grilled chicken, creamy and zesty Mexican street corn salad, and fluffy rice into one colorful, flavor-packed bowl.
This recipe is ideal for busy weeknights or casual weekends when you want something hearty, healthy, and customizable. I grill the chicken after marinating it in a punchy cilantro-lime blend, then pair it with street corn salad that’s bright and tangy with just the right kick from jalapeño and chili powder. Topped off with fresh garnishes and a smoky chipotle crema, this dish always gets rave reviews at my table.
You can prep the components ahead of time, making it a great option for entertaining or meal prepping. Plus, everyone loves assembling their own bowl—think of it like taco night but with even more color and texture. It’s a flavor fiesta in every bite!
Ingredients
Cilantro-Lime Marinated Chicken
- Cilantro – Fresh cilantro is essential to this recipe.
- Lime juice – Grab some juicy limes for a pop of flavor.
- Olive oil
- Garlic – Fresh garlic, please! Jarlic doesn’t have the same flavor.
- Cumin – Dried cumin adds an earthy flavor to the marinade.
- Jalapeno – Seeds removed, but if you like it spicier, use a serrano instead.
- Salt and pepper – To taste.
- Chicken breasts – Boneless and skinless.
For Mexican Street Corn Salad
- Cobs corn – You’ll need 3-4 cobs, or you can use 3 cups of frozen and thawed niblets.
- Olive oil
- Red bell pepper – Red bell pepper adds a pop of color but you could use green pepper.
- Green onion – Slice them on the bias for a pretty presentation.
- Jalapeno – Remove the seeds to control the heat.
- Mayonnaise – You can use any kind of mayo, but I prefer olive oil mayonnaise.
- Lime juice – Fresh lime juice adds great flavor.
- Chili powder
- Cilantro – You can use the tender (thin) stems, too. There’s lots of flavor in the stems.
- 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 Marinade in the fridge for 2-3 hours or overnight.
- Preheat your grill to medium-high, rub the corn on the cob with olive oil, then season with salt and pepper. Grill over medium heat until the cobs have some color but aren’t burned. Set aside to cool, then slice into ¼-inch thick slices.
- Grill the chicken for 4-5 minutes per side, flipping once. Cook until the chicken reaches 165-F on a digital meat thermometer. Set aside and slice when cool to handle.
- Cut the niblets off the cobs and transfer to a large bowl. Mix the diced red bell pepper, green onion, jalapeno, mayonnaise, lime juice, chili powder, and chopped cilantro with the corn niblets. Fold in the cotija cheese, and season with salt and pepper.
- Divide the rice among 4 shallow bowls, then top with equal amounts of chicken, street corn salad, and your favorite toppings.
- Serve and enjoy!
Chef Jenn’s Tips
- This is a great build-your-own-bowl meal — let everyone customize it with their favorite toppings.
- Prep the chicken, rice, and corn salad in advance.
- The street corn salad is best served cold and balances the warm rice and chicken perfectly.
- Feta works well if you can’t find Cotija.
- Add pickled jalapeños or hot sauce for an extra kick.
Recommended
Make It A Meal
This rice bowl is a meal all on its own, packed with protein, veggies, and grains. But if you’re hosting or want to stretch it further, serve it alongside a simple side like chips and guacamole or a fresh cucumber salad for contrast and crunch.
Storage
Store the components separately in airtight containers for up to 3 days. Reheat the chicken and rice before assembling bowls, and keep the corn salad chilled. This dish is perfect for meal prep—just build the bowls when you’re ready to eat.
Street Corn Chicken Rice Bowl
Ingredients
Cilantro-Lime Marinated Chicken
- 1 cup fresh cilantro lime marinade
- 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
Instructions
- Marinade the chicken in the Cilantro-Lime Marinade in the fridge for 2-3 hours or overnight.
- Preheat your grill to medium-high, rub the corn on the cob with olive oil, then season with salt and pepper. Grill over medium heat until the cobs have some color but aren’t burned. Set aside to cool then slice into ¼-inch thick slices.
- Grill the chicken for 4-5 minutes per side, flipping once. Cook until the chicken reaches 165-F on a digital meat thermometer. Set aside and slice when cool to handle.
- Cut the niblets off the cobs and transfer to a large bowl. Mix the diced red bell pepper, green onion, jalapeno, mayonnaise, lime juice, chili powder, and chopped cilantro with the corn niblets. Fold in the cotija cheese, and season with salt and pepper.
- Divide the rice among 4 shallow bowls, then top with equal amounts of chicken, street corn salad, and your favorite toppings.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- This is a great build-your-own-bowl meal — let everyone customize it with their favorite toppings.
- Prep the chicken, rice, and corn salad in advance.
- The street corn salad is best served cold and balances the warm rice and chicken perfectly.
- Feta works well if you can’t find Cotija.
- Add pickled jalapeños or hot sauce for an extra kick.