Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 4 small boneless, skinless chicken breasts; 1/4 cup soy sauce (or tamari or coconut aminos); 2 tablespoons extra virgin olive oil (or avocado oil); 2 teaspoons Worcestershire sauce; 2 teaspoons garlic, minced; 1 teaspoon lemon juice; 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; 4 cups cooked rice of your choice; Black beans (optional); Cherry tomatoes, halved (optional); Jalapeño slices (optional); Lime wedges (optional); Additional fresh cilantro leaves (optional); Sour cream (optional); 1-2 avocados, sliced (optional)

Jump to Recipe·Leave a Review

If you’re looking for a vibrant, crowd-pleasing dish that captures the bold flavors of summer, you’ve got to try this Street Corn Chicken Rice Bowl Recipe. It brilliantly combines tender, perfectly grilled chicken marinated with savory and zesty ingredients alongside a creamy, tangy Mexican street corn salad—all layered over fluffy rice. It’s not just a meal; it’s an experience bursting with color, texture, and mouthwatering flavor that’s as fun to eat as it is to make. Whether it’s a casual family dinner or your next backyard gathering, this recipe is guaranteed to wow everyone without demanding hours in the kitchen.

Ingredients You’ll Need

The image shows four raw chicken pieces soaking in a dark brown marinade inside a white rectangular baking dish. The chicken pieces are pale pink with some shine from the marinade, which has small bits of garlic or ginger scattered across the surface. The marinade fills the bottom of the dish, creating a glossy, liquid layer with a few bubbles. The white baking dish is placed on a white marbled background, adding a clean and bright contrast to the rich dark sauce and light chicken. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Street Corn Chicken Rice Bowl Recipe is easier than you think thanks to a handful of fresh, simple ingredients; each one plays a crucial role in building layers of flavor, texture, and that irresistible brightness that makes this dish unforgettable.

Chicken breasts: Choose small, boneless, skinless pieces for quick grilling and easy slicing.
Soy sauce: Brings a rich, umami depth to the marinade—tamari or coconut aminos work as great alternatives.
Olive oil: Adds moisture and helps nail that perfect sear on the grill.
Worcestershire sauce: Imparts a subtle tang and complexity to the chicken marinade.
Minced garlic: Infuses a fragrant punch into both chicken and corn salad.
Lemon and lime juice: These citrusy notes brighten the entire dish and balance creamy and smoky flavors.
Grilled corn: The star of the salad, smoky and sweet with charred little nuggets of goodness.
Mayo and feta cheese: Creamy and salty elements that make the street corn salad truly irresistible.
Fresh cilantro and red onion: Add fresh, herbal, and mild bite for contrast in the salad.
Chili powder, paprika, salt, and pepper: These spices give the salad a subtle heat and smoky seasoning.
Cotija cheese: A crumbly, salty finish that ties the salad together beautifully.
Cooked rice: The comforting and fluffy base that lets all the other flavors shine.
Optional toppings: Black beans, cherry tomatoes, jalapeño slices, sour cream, avocado—so you can customize every bowl!

How to Make Street Corn Chicken Rice Bowl Recipe

Step 1: Marinade and Prepare the Chicken

Start by combining soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice for a quick yet deeply flavorful marinade. Let your chicken breasts soak up all the deliciousness for at least 15 minutes so each bite is juicy and tender. This simple marinade perfectly balances savory, tangy, and aromatic elements that really elevate your grilled chicken.

Step 2: Grill the Chicken to Perfection

Heat your grill to medium heat and get it ready by cleaning the grates. Place the chicken breasts directly over the heat to sear them for 4 to 6 minutes on each side — this locks in juice and creates a beautiful crust. Then, move them to indirect heat to finish cooking gently without drying out. Let the chicken rest after grilling to keep it tender and juicy, then slice or cube it just before serving.

Step 3: Make the Mexican Street Corn Salad

Grilling the corn until lightly charred is essential here because it adds that unmistakable smoky flavor that makes street corn so delightful. After removing kernels from the cob, combine them with mayo, crumbled feta, fresh cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, diced red onion, and cotija cheese. Stir everything together, taste, and tweak lime juice or spices for the perfect creamy, tangy, and slightly spicy salad.

Step 4: Assemble Your Rice Bowl

Now, building the Street Corn Chicken Rice Bowl Recipe is the fun part. Layer fluffy cooked rice in your bowl, generously top with the grilled chicken slices, and spoon over the luscious street corn salad. This combination brings together all your hard work in one colorful, satisfying meal that’s ready to be personalized with your favorite add-ons.

How to Serve Street Corn Chicken Rice Bowl Recipe

A white bowl filled with six main layers: at the bottom is a layer of light, fluffy white rice, topped with grilled, browned chicken pieces arranged centrally, surrounded by bright yellow corn kernels mixed with small red onion pieces. On one side, dollops of white sour cream sprinkled with a reddish spice are visible. There are crumbled white cheese bits sprinkled around the bowl, with fresh green cilantro leaves and sliced green jalapeños placed on the rice and chicken. Three lime wedges sit at the top left edge of the bowl. The bowl is placed on a white marbled surface with a light cloth partially visible on the left, and a smaller white bowl with lime wedges in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of this dish is in the toppings! Sprinkle fresh cilantro leaves for a vibrant pop of green, add jalapeño slices for some heat, or dollop sour cream to mellow out the spices. A wedge of lime not only brightens the flavors but makes the bowl feel fresh and zesty.

Side Dishes

This bowl stands strong on its own, but if you want to round out your meal, consider serving with a crisp green salad or some tortilla chips for a delightful crunch. Black beans also make for a hearty, protein-packed side that perfectly complements the smoky street corn flavors.

Creative Ways to Present

Serve the Street Corn Chicken Rice Bowl Recipe in mason jars for a portable lunch option or use vibrant, colorful bowls to showcase all the textures. Layer the ingredients so you reveal the bright corn salad and juicy chicken on top — it’s as appealing to the eyes as it is to the taste buds.

Make Ahead and Storage

Storing Leftovers

Keep your grilled chicken, rice, and street corn salad stored separately in airtight containers in the refrigerator to maintain the best quality. The chicken and rice can stay fresh for up to four days, while the street corn salad is best enjoyed within two days for optimal texture and flavor.

Freezing

If you want to freeze portions of the chicken, do so before combining with the salad. Wrap tightly in freezer-safe containers; the chicken will keep well for up to three months. Avoid freezing the corn salad as mayonnaise-based mixtures can separate and change texture.

Reheating

Reheat your chicken gently on the stovetop or in the oven to keep it juicy — avoid microwaving for extended periods to prevent drying out. Warm your rice separately, ideally with a splash of water to keep it fluffy. Add the street corn salad fresh after reheating to retain its creamy, bright character.

FAQs

Can I make the Street Corn Chicken Rice Bowl Recipe vegetarian?

Definitely! Swap out the grilled chicken for grilled tofu or roasted chickpeas, and keep the delicious street corn salad and rice for a satisfying plant-based meal.

What type of rice works best for this recipe?

Any long-grain rice like basmati or jasmine works beautifully here due to its fluffy texture, but feel free to use brown rice or a rice blend for a nuttier flavor and extra fiber.

How spicy is the Street Corn Chicken Rice Bowl Recipe?

The level of heat is mild to medium, thanks to the chili powder and optional jalapeño slices, but you can adjust these amounts to suit your personal spice tolerance.

Can I prepare the marinade and salad ahead of time?

Yes! The marinade can be made several hours or even a day ahead, and the street corn salad tastes great made a few hours in advance to allow flavors to meld, just keep it refrigerated.

Is this recipe gluten-free?

It can be made gluten-free by choosing tamari or coconut aminos instead of soy sauce and ensuring Worcestershire sauce is gluten-free, plus verifying all other ingredients align with your dietary preferences.

Final Thoughts

This Street Corn Chicken Rice Bowl Recipe is truly one of my favorite ways to celebrate fresh, bold flavors without fuss. From the juicy grilled chicken and smoky corn salad to the fluffy rice and customizable toppings, it’s a feast for the senses you can enjoy any night of the week. I absolutely encourage you to try it soon — once you do, I have a feeling it’ll become a staple in your meal rotation just like it is in mine!

Street Corn Chicken Rice Bowl Recipe

Ingredients You’ll Need