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Flavor-packed Street Corn Chicken Rice Bowl

Flavor-packed Street Corn Chicken Rice Bowl

The Flavor-packed Street Corn Chicken Rice Bowl is a vibrant and delicious dish combining smoky grilled chicken, charred street-style corn, zesty seasonings, and fluffy rice. Perfect for lunch, dinner, or meal prep, this recipe delivers a wonderful balance of smoky, spicy, fresh, and creamy flavors with nutritious proteins and vegetables.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • Boneless, skinless chicken breasts or thighs (1 lb)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Corn Topping

  • 2 ears fresh corn on the cob
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 cup crumbled queso fresco or cotija cheese

Rice Base

  • 2 cups cooked white or brown rice

Garnishes & Extras

  • Fresh cilantro, chopped (1/4 cup)
  • Extra lime wedges for serving
  • Optional: sliced jalapeños or hot sauce for spice

Instructions

  1. Prepare the Chicken: Marinate the chicken in a mixture of fresh lime juice, chili powder, paprika, garlic powder, salt, and olive oil. Let it sit for at least 20 minutes, preferably up to 1 hour, to absorb the smoky and spicy flavors.
  2. Grill the Corn: While chicken marinates, grill the fresh corn on the cob over medium-high heat, turning regularly until lightly charred on all sides to bring out natural sweetness and smoky flavor.
  3. Cook the Rice: Prepare the white or brown rice according to package instructions until fluffy and set aside, warming slightly before assembling.
  4. Mix the Street Corn Topping: Cut grilled corn kernels off the cob and combine with mayonnaise, fresh lime juice, chili powder, salt, and crumbled queso fresco or cotija cheese to create a creamy, zesty topping.
  5. Grill the Chicken: Grill the marinated chicken until fully cooked and nicely charred on the outside. Slice thinly for easy layering on the bowl.
  6. Assemble the Bowl: Layer warm cooked rice, sliced grilled chicken, and the creamy street corn topping in a serving bowl. Sprinkle with chopped fresh cilantro and squeeze extra lime juice on top for brightness before serving.

Notes

  • Marinate chicken for at least 1 hour for deeper flavor and tenderness.
  • Rotate the corn frequently on the grill to achieve even char without burning.
  • Warm rice before assembling the bowl to keep the meal comforting.
  • Add fresh lime juice just before serving to preserve its bright tang.
  • If cotija cheese is unavailable, crumbled feta or parmesan are suitable substitutes.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 85 mg

Keywords: street corn, chicken rice bowl, grilled chicken, Mexican-inspired, smoky flavors, spicy chicken, summer recipe, easy dinner, healthy bowl