Irresistible Street Corn Chicken Rice Bowls – Bold, Creamy & Flavorful!

Street Corn Chicken Rice Bowls – A Flavor-Packed Meal

These Street Corn Chicken Rice Bowls are a vibrant and flavorful meal that’s perfect for a quick and easy dinner. Inspired by Mexican street corn, they feature grilled corn, tangy lime juice, and a hint of spice. The addition of juicy grilled chicken and fluffy rice makes this a complete and satisfying dish that everyone will love.

Why You’ll Love These Street Corn Chicken Rice Bowls

🌽 Flavorful and Fun – These bowls are packed with bold flavors, thanks to the combination of grilled chicken, Mexican street corn salad, and your favorite toppings.
🔥 Easy to Make – This Street Corn Chicken Rice Bowls recipe is surprisingly simple to follow, even for beginner cooks.
⏳ Quick and Healthy – A nutritious and satisfying meal that’s ready in about an hour.
🍽 Versatile – Easily customize these bowls with your favorite toppings and sides.

Try these Street Corn Chicken Rice Bowls today for a fresh, bold, and delicious meal that’s perfect for any occasion! 🍽🔥

Ingredients for Street Corn Chicken Rice Bowls

These Street Corn Chicken Rice Bowls are packed with bold flavors and fresh ingredients, making them a perfect meal for any occasion!

Grilled Chicken:

✔ Boneless, Skinless Chicken Breasts – Use small chicken breasts for quicker cooking, or adjust the time for larger pieces.
✔ Chicken Marinade – Adds depth of flavor and keeps the chicken juicy.

Mexican Street Corn Salad:

🌽 Grilled Corn – Fresh corn on the cob works best, but frozen or canned corn can be used as well.
🥄 Mayonnaise – Creates a creamy texture in the salad.
🧀 Feta Cheese – Brings a salty, tangy flavor.
🌿 Cilantro – Adds a fresh, herby taste.
🍋 Lime Juice – Enhances the dish with bright citrusy notes.
🧄 Minced Garlic – Adds bold, aromatic flavor.
🌶 Chili Powder & Paprika – Provide warmth and smokiness.
🧂 Kosher Salt & Black Pepper – Essential for seasoning the salad.
🧅 Red Onion – Adds a sharp, crunchy bite.
🧀 Cotija Cheese – A salty, crumbly Mexican cheese that elevates the dish.

These Street Corn Chicken Rice Bowls are easy to make, full of texture, and bursting with fresh flavors. Try them today for a delicious, satisfying meal! 🌽🍗🍚🔥

Other Rice Bowl Options + Toppings for Street Corn Chicken Rice Bowls

These Street Corn Chicken Rice Bowls are versatile and customizable, making them perfect for any taste preference.

Base Options:

🍚 Cooked Rice – Use white rice, brown rice, or even quinoa for a healthier twist.
🥗 Black Beans – Adds protein and fiber for a more filling bowl.

Toppings:

🍅 Cherry Tomatoes – Brings a sweet and tangy contrast.
🌶 Jalapeño Slices – Adds heat for those who like a spicy kick.
🍋 Lime Wedges – A final squeeze of lime juice enhances the flavors.
🌿 Fresh Cilantro – A vibrant, herby garnish.
🥄 Sour Cream – Provides cool, tangy balance.
🥑 Avocado – Adds a creamy texture and healthy fats.

Variations of Street Corn Chicken Rice Bowls

🔥 Spicy Chicken – Add chili powder or cayenne pepper to the marinade for extra heat.
🥩 Different Proteins – Swap chicken for shrimp, steak, or tofu for a new flavor profile.
🥕 Veggie Power – Boost nutrition by adding grilled bell peppers, onions, or zucchini.
🌾 Different Grains – Try quinoa or couscous instead of rice for a unique twist.

How to Make Street Corn Chicken Rice Bowls

Step 1: Marinate and Grill the Chicken

✔ Prepare Marinade: Combine the chicken marinade ingredients in a bowl and pour over the chicken in a shallow dish.
✔ Marinate: Cover and refrigerate for at least 15 minutes.
✔ Grill Chicken: Preheat grill to medium heat. Grill chicken for 4-6 minutes per side, then move to indirect heat for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
✔ Rest & Slice: Let the chicken rest for 5 minutes before slicing or cubing.

Step 2: Grill the Corn

✔ Preheat Grill: Heat to 450°F (230°C).
✔ Season Corn: Lightly drizzle corn cobs with olive oil and sprinkle with salt.
✔ Grill: Cook for 10-12 minutes, turning every 2-3 minutes until slightly charred.
✔ Cut Kernels: Let cool slightly, then slice the kernels off the cob.

Step 3: Make the Street Corn Salad

✔ In a large bowl, mix:

• Grilled corn kernels

• Mayonnaise

• Feta cheese

• Cilantro

• Lime juice

• Garlic

• Chili powder & paprika

• Salt & black pepper

• Red onion

• Cotija cheese
  ✔ Stir well and adjust seasoning as needed.

Step 4: Assemble the Bowls

✔ Divide cooked rice, grilled chicken, and street corn salad into four bowls.
✔ Add your favorite toppings like cilantro, jalapeño slices, black beans, cherry tomatoes, lime wedges, sour cream, and avocado.

Make Ahead and Storage for Street Corn Chicken Rice Bowls

These Street Corn Chicken Rice Bowls are a delicious and complete meal on their own, but they can also be prepared ahead of time for quick and easy meals throughout the week.

Make Ahead:

✔ Chicken Marinade: Mix the marinade and store it in the fridge until ready to use.
✔ Grill Chicken & Corn: Cook them in advance and refrigerate for up to 3 days.
✔ Street Corn Salad: Prepare ahead and store in an airtight container in the refrigerator.

Storing Leftovers:

✔ Refrigerate: Store fully assembled rice bowls in the refrigerator for up to 3 days. Keep ingredients separated for best texture.

Reheating Instructions:

✔ Chicken & Rice: Reheat separately in the microwave or on the stovetop for best results.
✔ Corn Salad: Enjoy cold or at room temperature—no reheating needed!

By prepping in advance, you can easily assemble your Street Corn Chicken Rice Bowls for a quick, flavorful meal anytime! 🌽🍗🍚🔥

FAQs: Street Corn Chicken Rice Bowls

Can I use a different type of cheese?

Yes! While feta and cotija are traditional for Mexican street corn, you can also use:
🧀 Monterey Jack – Melts well and adds a mild, creamy texture.
🧀 Cheddar – Provides a sharper, richer flavor.
🧀 Queso Fresco – A crumbly, mild Mexican cheese that pairs beautifully with corn.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and add:
🥦 More vegetables – Try grilled bell peppers, zucchini, or mushrooms.
🥑 Black beans or pinto beans – For extra protein and fiber.
🌱 Grilled tofu or tempeh – A great plant-based protein option.

Can I make this recipe without an air fryer?

Yes! You can cook the chicken and corn using different methods:
🔥 Grill Pan or Skillet: Sear the chicken over medium-high heat until golden brown and cooked through.
🔥 Oven Method: Bake at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

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Street Corn Chicken Rice Bowls

Author: luckygpt84@gmail.com

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Print Recipe PRINT RECIPE Pin Recipe

Description

These Street Corn Chicken Rice Bowls are the perfect fusion of smoky, creamy, and zesty flavors! 🍗🌽✨ Juicy grilled chicken is served over fluffy rice and topped with a rich, tangy street corn mixture made with roasted corn, cotija cheese, creamy mayo, and a kick of lime. This easy one-bowl meal is packed with bold Mexican-inspired flavors, making it a must-try for lunch or dinner. Whether meal prepping or serving family-style, this dish is sure to be a crowd-pleaser. Try it today for a restaurant-quality meal at home! 😋

Ingredients

  

• Grilled Chicken:
• 4 small boneless skinless chicken breasts
• 1 batch chicken marinade recipe not provided
• Mexican Street Corn Salad:
• 2 cups grilled corn approx. 3-4 cobs of corn
• 1/3 cup mayonnaise
• 1/4 cup feta cheese crumbled
• 2 tablespoons fresh cilantro chopped
• 1 –2 tablespoons lime juice
• 1/2 tablespoon garlic minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup red onion diced
• 1/4 cup cotija cheese crumbled
• Other Rice Bowl Options + Toppings:
• 4 cups cooked rice of your choice
• Black beans
• Cherry tomatoes halved
• Jalapeño slices
• Lime wedges
• Additional fresh cilantro leaves
• Sour cream
• 1 –2 avocados sliced

Instructions

 

• Marinate chicken: Combine chicken marinade ingredients (recipe not provided) and marinate chicken for at least 15 minutes.
• Grill chicken: Heat grill to medium heat. Grill chicken for 4-6 minutes per side, then move to indirect heat and cook for 5-7 minutes, or until internal temperature reaches 160°F. Rest for 5 minutes before slicing or cubing.
• Grill corn: Heat grill to 450°F. Drizzle corn with olive oil and sprinkle with salt. Grill for 10-12 minutes, turning every 2-3 minutes, until slightly charred. Cut kernels off the cob.
• Make street corn salad: In a bowl, combine grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir to combine and adjust seasonings to taste.
• Assemble bowls: Divide rice, chicken, and street corn salad between four bowls. Top with your favorite additions.

Notes

• For a dairy-free version, use dairy-free feta and cotija cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.