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A blue bowl filled with a street corn chicken rice bowl, featuring grilled chicken, corn, tomatoes, avocado, and black beans, is shown with a fork, cloth, and tomatoes.

Street Corn Chicken Rice Bowl

Chef Jenn
Street Corn Chicken Rice Bowls combine smoky grilled chicken, creamy Mexican street corn salad, and fluffy rice with bold toppings like avocado and chipotle crema. A perfect make-ahead or build-your-own dinner idea!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main dish
Cuisine American, tex-mex
Servings 4 servings
Calories 1055 kcal

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.

Nutrition

Serving: 1bowlCalories: 1055kcalCarbohydrates: 82gProtein: 63gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 183mgSodium: 604mgPotassium: 1943mgFiber: 11gSugar: 12gVitamin A: 3144IUVitamin C: 117mgCalcium: 211mgIron: 4mg

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.

Keyword chicken rice bowl, grilled chicken bowl, street corn bowl, tex-mex bowl
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