Irresistible Street Corn Chicken Rice Bowls Recipe for Dinner

Spice up your weeknight dinner with these mouthwatering street corn chicken rice bowls that blend Mexican-inspired flavors and comfort food.

Kernels of sweet corn dance alongside tender, seasoned chicken over fluffy rice.

Creamy cotija cheese and zesty lime create a perfect balance of tangy and rich notes.

Fresh cilantro adds a bright, herbal touch that makes each bite sing.

Crunchy textures from crisp corn and toasted pepitas provide unexpected delights in every forkful.

Colorful and satisfying, this dish brings restaurant-quality excitement directly to your kitchen table.

What Makes Street Corn Chicken Rice Bowls So Tasty

• Burst with Flavor: Discover a mouthwatering combination of grilled chicken, zesty street corn salad, and perfectly cooked rice that delivers an explosion of Mexican-inspired tastes in every bite.
• Quick and Simple Preparation: Master this recipe with minimal cooking skills, using basic grilling techniques and easy-to-find ingredients that come together in just a few straightforward steps.
• Customizable Crowd-Pleaser: Create a versatile meal that allows personal tweaks like swapping proteins, adjusting spice levels, or adding extra toppings to suit individual preferences and dietary needs.
• Nutritious One-Bowl Wonder: Pack your meal with protein from chicken, fiber from corn, and balanced nutrients from fresh herbs and vegetables, making it a wholesome and satisfying dinner option for busy families.

Ingredients You’ll Need For Street Corn Chicken Rice Bowls

• Chicken: Juicy and flavorful protein that serves as the main component of the street corn rice bowls.
• Rice: Fluffy and warm base that provides a perfect foundation for the bowl.
• Corn: Sweet and charred corn kernels that add a classic Mexican street food flavor.

• Feta Cheese, Cotija Cheese: Tangy and crumbly cheeses that provide a rich, creamy texture and authentic Mexican taste.

• Lime Juice, Cilantro, Minced Garlic: Bright and zesty ingredients that add freshness and depth to the dish.
• Chili Powder, Paprika, Salt, Black Pepper: Spices that create a complex and balanced flavor profile.

• Mayonnaise, Red Onion: Creamy and sharp components that help blend the street corn salad together.

How To Cook Street Corn Chicken Rice Bowls Easily

Step 1: Marinate and Grill Chicken

Coat chicken in your preferred marinade, allowing flavors to meld for at least 30 minutes. Fire up the grill to medium-high heat and cook chicken until perfectly done, about 6-7 minutes per side. Let the chicken rest briefly, then slice into delectable strips.

Step 2: Char the Corn

Place corn cobs directly on the grill, rotating to achieve a beautiful golden-brown char. Remove kernels from the cobs and transfer to a spacious mixing bowl.

Step 3: Create Street Corn Magic

• Mayonnaise
• Feta cheese
• Cilantro
• Fresh lime juice
• Minced garlic
• Chili powder
• Paprika
• Salt
• Black pepper
• Diced red onion
• Cotija cheese

Stir everything together until ingredients dance harmoniously.

Step 4: Build Your Flavor-Packed Bowl

Spread a fluffy bed of cooked rice in each serving bowl.

Step 5: Layer and Garnish

Artfully arrange sliced grilled chicken over the rice. Crown the bowl with a generous scoop of street corn salad. Sprinkle fresh cilantro on top for a burst of color and freshness.

Step 6: Serve and Savor

Bring these mouthwatering bowls to the table and dive right in while everything is wonderfully warm and fragrant.

Tips To Make Street Corn Chicken Rice Bowls Better

• Marinate chicken overnight for deeper flavor and more tender meat, ensuring it absorbs maximum seasoning before grilling.
• Char corn on grill for smoky flavor, rotating frequently to prevent burning and achieve even caramelization.
• Adjust spice levels by adding more or less chili powder, making the dish adaptable for different heat preferences.
• Use leftover grilled chicken or rotisserie chicken as quick alternatives to reduce total cooking time.
• Consider substituting feta or cotija with queso fresco for a milder cheese option that complements the corn salad's bold flavors.

Fun Twists On Street Corn Chicken Rice Bowls

• Spicy Southwest Remix: Replace feta with pepper jack cheese, add diced jalapeños, and drizzle chipotle sauce for extra kick.
• Mediterranean Fusion: Swap chicken marinade with Greek yogurt and herbs, use quinoa instead of rice, and sprinkle za'atar seasoning.
• Vegetarian Corn Bowl: Substitute chicken with grilled portobello mushrooms or roasted chickpeas, keep street corn salad intact.
• Tropical Caribbean Version: Marinate chicken in Caribbean jerk seasoning, add diced mango to corn salad, and include black beans for robust flavor.

Perfect Pairings For Street Corn Chicken Rice Bowls

• Elevate Flavor Combinations: A Zesty Culinary Journey
• Crisp White Wine Pairing: Select a bright, citrusy sauvignon blanc that complements the tangy Mexican street corn's lime and cheese notes, cutting through the richness of the grilled chicken.
• Refreshing Citrus Margarita Match: Craft a classic margarita with fresh lime juice and a touch of agave, mirroring the dish's vibrant Mexican-inspired flavors and providing a cool, zesty counterpoint to the warm rice and grilled chicken.
• Cooling Avocado Crema Drizzle: Create a silky avocado cream sauce with sour cream, cilantro, and lime, adding an extra layer of creamy texture that balances the corn's spicy and charred elements while enhancing the overall bowl's complexity.

Store Street Corn Chicken Rice Bowls The Right Way

• Store leftovers in an airtight container for up to 3-4 days, keeping chicken and corn salad separate to maintain texture and prevent sogginess.
• Place components in freezer-safe containers for up to 2 months, wrapping tightly to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
• Warm chicken and rice in 30-second intervals, stirring between each to distribute heat evenly. Add a splash of water to prevent drying out.
• Warm chicken and rice in a skillet over medium heat, stirring occasionally and adding a bit of broth or water to restore moisture. Top with fresh cilantro after heating for a vibrant touch.

FAQ Guide For Street Corn Chicken Rice Bowls

• What ingredients make the Mexican street corn salad unique?

The combination of grilled corn, feta and cotija cheeses, cilantro, lime juice, and spices like chili powder and paprika create a tangy, creamy, and slightly spicy flavor profile that gives the salad its distinctive Mexican street corn taste.

• Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken and grill it in advance. The corn salad can also be prepared earlier and stored in the refrigerator. When ready to serve, simply reheat the chicken and assemble the bowls with fresh rice.

• Is this recipe considered healthy?

The recipe offers a balanced meal with protein from chicken, complex carbohydrates from rice, and nutrients from corn and fresh herbs. Using lean chicken and controlling portion sizes can make it a nutritious option.

Street Corn Chicken Rice Bowls Recipe

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4.7 from 16 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Mexican-inspired Street Corn Chicken Rice Bowls bring zesty flavors to dinner with grilled corn, seasoned chicken, and creamy sauce. Packed with bold spices and fresh ingredients, this bowl offers a delicious journey through Mexico’s culinary landscape that you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 4 small boneless, skinless chicken breasts (about 1 pound/16 ounces)

Seasonings and Marinade:

• 1 batch chicken marinade

Corn and Additional Ingredients:

• 4 ears of corn
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 1/4 cup chopped fresh cilantro
• 1/4 cup cotija cheese
• 1/4 cup Mexican crema or sour cream
• 1 lime, cut into wedges
• 2 green onions, thinly sliced

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Instructions

1. Marinate chicken in preferred seasoning for minimum 30 minutes. Grill at medium-high temperature for 6-7 minutes per side until thoroughly cooked. Allow chicken to rest briefly, then slice into thin strips.
2. Char corn on grill until golden brown and slightly blackened. Extract kernels from cobs and transfer into mixing container.
3. Incorporate mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese with grilled corn kernels. Thoroughly blend ingredients until evenly distributed.
4. Create foundation of cooked rice in serving bowls as base layer.
5. Strategically arrange grilled chicken strips atop rice foundation.
6. Spoon Mexican street corn mixture generously over chicken.
7. Garnish with fresh cilantro leaves for vibrant color and additional flavor profile.
8. Serve immediately while ingredients remain warm and textures are optimal.

Notes

• Opt for a robust marinade with citrus or herb flavors to enhance the chicken’s tenderness and add depth to the overall dish.
• Experiment with different rice varieties like brown, jasmine, or cilantro-lime rice to create unique flavor profiles and boost nutritional value.
• Customize the street corn salad by adjusting spice levels with more or less chili powder, or swap cotija for a lighter cheese option like queso fresco.
• Make this recipe gluten-free by using gluten-free marinades and checking cheese ingredients, ensuring everyone can enjoy this delicious bowl.

• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 0 g
• Sodium: 60 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 28 g
• Cholesterol: 75 mg