Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl packs juicy grilled chicken, sweet and smoky charred corn, and fluffy rice all in one bowl with bright bursts of citrus and crumbly cheese. It is bursting with layers of flavor but stays on the table in under thirty minutes—perfect for weeknights or easy meal prep.

My family requests this rice bowl whenever summer corn comes in and I love how the toppings station lets everyone make it their own. It is a crowd pleaser that never gets old after grilling season.

Ingredients

• Boneless skinless chicken breasts: Chicken is the star protein so seek out fresh smaller breasts for even cooking and the juiciest texture possible
• Olive oil: Gives the marinade richness and helps keep the chicken moist
• Lime juice: Adds zesty brightness and helps tenderize the chicken
  • Use freshly squeezed for best flavor
• Fresh cilantro: Brings fresh herbal notes try using both the leaves and tender stems
• Ground cumin: Adds earthy warmth
  • Freshly opened spice jars offer the most aroma
• Smoked paprika: Gives sweet smoky depth
  • Spanish paprika is ideal for the most authentic taste
• Garlic cloves: Use plump fresh cloves for the punchiest flavor
• Salt and ground black pepper: Crucial for seasoning every layer
• Grilled corn on the cob: Look for ears with bright green husks and silks that are not dried out
  • Sweet summer corn is best but canned or frozen corn will do if fresh is not available
• Mayonnaise: Gives the corn that classic creamy base
• Feta cheese and cotija cheese: Salty and tangy these cheeses mimic traditional Mexican street corn
  • Seek out cotija at Latin markets for extra authenticity
• Chili powder and paprika: Bring smoky warm spice
• Red onion: Adds a pop of color and sharp bite
  • Choose firm onions with shiny skins
• Cooked rice: White brown or jasmine work well
  • Day-old rice is perfect since it stays fluffy
• Black beans cherry tomatoes jalapeno lime wedges avocado and sour cream: Offer color taste and texture variation to let each eater build their favorite bowl

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil lime juice chopped cilantro cumin smoked paprika minced garlic salt and pepper in a bowl. Place chicken breasts in the marinade making sure each piece is fully coated. Cover and refrigerate for at least fifteen minutes up to one hour for best flavor

Grill the Chicken:

Preheat your grill to a medium temperature around four hundred degrees. Shake excess marinade from the chicken and cook directly over the heat for four to six minutes per side. Once nicely charred move the chicken to the cooler side of the grill and continue cooking until it reaches an internal temperature of one hundred sixty degrees. Remove and rest for five minutes to finish coming up to one hundred sixty five degrees before slicing or cubing

Char the Corn:

Lightly oil the whole ears of corn and sprinkle with salt. Grill on direct heat turning every two or three minutes until the kernels show brown spots and smell smoky usually about ten minutes. Let cool slightly then use a sharp knife to remove the kernels from the cobs

Mix the Street Corn Salad:

In a large bowl add grilled corn mayonnaise feta cheese cilantro lime juice minced garlic chili powder paprika salt black pepper red onion and cotija cheese. Stir until well combined and taste for seasoning

Build the Bowls:

Divide cooked rice into four bowls. Top with slices of grilled chicken and a generous scoop of street corn salad. Add any toppings you love like black beans sliced jalapeno fresh tomatoes extra cilantro lime wedges sour cream or sliced avocado

Pin

The cotija cheese brings me back to a sunny street stall from my travels where the smell of grilled corn hung in the air and every bite was finished with a squeeze of lime. I always add extra cilantro for color it reminds me of my mother’s herb garden that inspired this recipe.

Storage Tips

Store leftovers in separate airtight containers for up to three days. If meal prepping keep the rice chicken and corn salad apart until ready to eat so textures stay fresh. Reheat rice and chicken until steaming and pile the bowl together just before serving.

Ingredient Substitutions

If you cannot find cotija cheese use extra feta or a little finely grated parmesan. Greek yogurt works in place of mayonnaise for a lighter corn salad. Rotisserie chicken is an option on busy days just season with a little paprika and lime juice.

Serving Suggestions

Pair each bowl with a side of tortilla chips or a quick cucumber salad for something refreshing. For a party make a build-your-own bar and let everyone put together their own bowls. These bowls work hot or cold and are fantastic picnic fare.

Rice Bowl Roots

This recipe borrows from Mexican street corn called elote—a dish of charred corn showered with cheese spice and mayonnaise—plus the United States rice bowl meal trend. It is a fusion that honors flavor and flexibility making a little bit of street food flair doable at home.

Recipe FAQs

→ How do I make the chicken extra juicy?

Marinate the chicken in olive oil, lime juice, cilantro, garlic, and spices for at least 15 minutes before grilling. Allowing the chicken to rest after grilling also helps lock in moisture.

→ What’s the best way to char the corn?

Brush corn with olive oil and grill over direct heat, turning every few minutes, until kernels have light char marks and a smoky flavor develops.

→ Can I use a different cheese in the corn salad?

Yes, cotija and feta both work well. You can also experiment with queso fresco or omit for a dairy-free option.

→ How can I adjust the spice level?

For more heat, add extra chili powder or toss in sliced jalapeños. For less spice, reduce the chili powder and omit hot toppings.

→ What rice works best for this bowl?

Basmati, jasmine, or any fluffy long-grain rice is ideal. Brown rice adds extra texture and whole grain nutrition.

→ Is this dish suitable for meal prep?

Yes. Prepare components in advance and assemble bowls when ready to serve. Store chicken and toppings separately for freshness.