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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 and cloth.

Street Corn Chicken Rice Bowl

Chef Jenn
This Street Corn Chicken Rice Bowl combines juicy grilled chicken, sweet corn, creamy sauce, and zesty lime over fluffy rice for a bold and satisfying Tex-Mex-inspired meal. Easy to make and bursting with flavor, it’s the perfect quick dinner or hearty lunch everyone will love.
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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 1107 kcal

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.

Nutrition

Serving: 1bowlCalories: 1107kcalCarbohydrates: 84gProtein: 64gFat: 59gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 198mgSodium: 851mgPotassium: 1940mgFiber: 11gSugar: 13gVitamin A: 3329IUVitamin C: 110mgCalcium: 259mgIron: 5mg

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, Street Corn Chicken Rice Bow, tex-mex bowl
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