Street Corn Chicken Rice Bowl
This rice bowl brings together grilled cilantro-lime chicken, creamy street corn salad, and rice all in one simple, flavorful meal. It’s easy to prep, quick to assemble, and works well for busy nights or laid-back weekends.
The chicken is marinated in a bold cilantro-lime mix, then grilled until juicy. The corn salad combines sweet corn, mayo, lime, jalapeño, and chili powder for a creamy, tangy side with a little heat. Layer everything over rice and finish with toppings like avocado, beans, tomatoes, and chipotle crema.
You can make the components in advance and let everyone build their own bowls. It’s versatile, filling, and full of texture and flavor.
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Ingredients
Cilantro-Lime Marinated Chicken
- Cilantro
- Lime juice
- Olive oil
- Garlic
- Cumin
- Jalapeno – Seeds removed.
- 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
- Place the chicken in a bowl or bag with the cilantro-lime marinade. Refrigerate for at least 2–3 hours or overnight.
- Preheat your grill to medium-high. Rub the corn with olive oil, season with salt and pepper, and grill until charred in spots, not burned. Let cool, then cut into ¼-inch slices.
- Grill the chicken for about 4–5 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes, then slice.
- Cut the kernels off the grilled corn. In a bowl, combine the corn with red bell pepper, green onion, jalapeño, mayo, lime juice, chili powder, and cilantro. Fold in the cotija cheese. Add salt and pepper to taste.
- Divide the rice into four bowls. Add grilled chicken and a scoop of the corn salad. Top with black beans, tomatoes, avocado, jalapeños, sour cream, chipotle crema, and lime wedges.
Chef Jenn’s Tips
- Set it up as a build-your-own bar so everyone can customize their bowl.
- Prep the chicken, corn, and rice ahead of time to save effort later.
- The corn salad is best served cold—it pairs nicely with the warm rice and chicken.
- If cotija isn’t available, use feta.
- Want more heat? Add pickled jalapeños or a splash of hot sauce.
Make It A Meal
It’s a complete dish on its own, but you can stretch it further with tortilla chips and guac, or a light cucumber salad on the side.
Storage
Keep each component in separate airtight containers in the fridge for up to 3 days. Warm the rice and chicken before assembling. The corn salad should stay chilled. Great for meal prep—just build when ready to eat.
Street Corn Chicken Rice Bowl
Ingredients
Cilantro-Lime Marinated Chicken
- 1 cup fresh cilantro
- 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
- To make the marinade, pulse the cilantro, lime juice, oilve oil, garlic, cumin, jalapeno, salt and pepper in a blender until smooth.
- Place the chicken in a bowl or bag with the cilantro-lime marinade. Refrigerate for at least 2–3 hours or overnight.
- Preheat your grill to medium-high. Rub the corn with olive oil, season with salt and pepper, and grill until charred in spots, not burned. Let cool, then cut into ¼-inch slices.
- Grill the chicken for about 4–5 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes, then slice.
- Cut the kernels off the grilled corn. In a bowl, combine the corn with red bell pepper, green onion, jalapeño, mayo, lime juice, chili powder, and cilantro. Fold in the cotija cheese. Add salt and pepper to taste.
- Divide the rice into four bowls. Add grilled chicken and a scoop of the corn salad. Top with black beans, tomatoes, avocado, jalapeños, sour cream, chipotle crema, and lime wedges.
Notes
Chef Jenn’s Tips
- Set it up as a build-your-own bar so everyone can customize their bowl.
- Prep the chicken, corn, and rice ahead of time to save effort later.
- The corn salad is best served cold—it pairs nicely with the warm rice and chicken.
- If cotija isn’t available, use feta.
- Want more heat? Add pickled jalapeños or a splash of hot sauce.
