These Street Corn Chicken Rice Bowls are a total game-changer!
With juicy grilled chicken, charred street corn, and a mix of fresh, flavorful toppings, each bite is packed with goodness. Plus, it’s so easy to throw together, perfect for any night of the week.
Let’s dive into this flavor-packed bowl and get cooking!


Street Corn Chicken Rice Bowls
Grilled chicken, charred corn, and all your favorite toppings come together in these flavorful Street Corn Chicken Rice Bowls – ready for a fiesta? 🌽
Ingredients
- GRILLED CHICKEN:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
- CHICKEN MARINADE:
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- MEXICAN STREET CORN SALAD:
- 2 cups grilled corn kernels (approx. 3–4 ears of corn)
- 1/4 cup crumbled feta cheese
- 1/3 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1–2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 cup diced red onion
- 1/8 teaspoon ground black pepper
- 1/4 cup crumbled cotija cheese
- RICE BOWL OPTIONS + TOPPINGS (to taste):
- 4 cups cooked rice of your choice
- Cherry tomatoes (halved)
- Jalapeño slices
- Lime wedges
- Black beans
- Additional fresh cilantro leaves
- 1–2 avocados (sliced)
- Sour cream
Substitute Ingredients

If you’re missing ingredients or want to mix things up, there are plenty of easy substitutes for this recipe. Swap chicken breasts for thighs or even tofu for a vegetarian twist.
No fresh corn? Use canned or frozen kernels sautéed for extra flavor. Greek yogurt can replace mayonnaise in the corn salad, and cotija cheese can be swapped for parmesan or queso fresco.
Prefer quinoa or mixed greens instead of rice? Go for it! Sour cream works just as well as Greek yogurt for a creamy topping, while diced Roma tomatoes or bell peppers make a great stand-in for cherry tomatoes or jalapeños.
These simple swaps ensure your bowl is just as delicious, no matter what you have on hand!
Instructions
Grilled Chicken
1. Marinate the Chicken: Start by whisking together all your marinade ingredients in a small bowl. The mix should be aromatic and zesty—think olive oil, lime juice, garlic, and your favorite spices.
Place the chicken breasts in a shallow dish and pour the marinade over them, making sure each piece gets a generous coating. Massage the marinade into the chicken for extra flavor.
Cover the dish and refrigerate it for at least 15 minutes to let the flavors soak in. If you’ve got more time, an hour will work wonders for even juicier chicken.

2. Fire Up the Grill: Preheat your grill to medium heat, aiming for about 400-450°F. A well-heated grill ensures even cooking and those beautiful grill marks we all love.
While the grill is heating, pull your chicken out of the fridge so it can warm up slightly—this helps it cook evenly.
3. Grill the Chicken: Remove the chicken from the marinade, letting the excess drip back into the dish to avoid flare-ups.
Lay the chicken on the grill over direct heat and cook for about 4-6 minutes per side. Flip only once to get a nice char.
Move the chicken to indirect heat, close the lid, and let it finish cooking for another 5-7 minutes, or until the internal temperature hits 160°F. This step keeps the chicken juicy while ensuring it’s cooked through.

4. Let It Rest: Once the chicken is done, transfer it to a plate and let it rest for at least 5 minutes.
During this time, the internal temperature will rise to the perfect 165°F, and the juices will redistribute, keeping your chicken moist and flavorful.
Slice or cube it for your bowls once it’s rested and ready.
Mexican Street Corn Salad
1. Grill the Corn: Fire up the grill again, setting it to a steady 450°F. Lightly brush the ears of corn with olive oil and sprinkle them with a pinch of salt.
Place the corn directly on the grates and grill for about 10-12 minutes, turning every 2-3 minutes to ensure even charring.
The kernels should take on a smoky flavor and develop a delicious golden-brown char. Once they’ve cooled, carefully slice the kernels off the cob and set them aside in a large bowl.

2. Mix the Salad: In a big mixing bowl, combine the grilled corn with a medley of vibrant flavors.
Add mayonnaise for creaminess, crumbled feta and cotija cheese for a salty tang, fresh cilantro for a burst of herbaceous flavor, and lime juice for a zesty kick.
Toss in minced garlic, red onion, and season it with chili powder, paprika, salt, and pepper. Mix everything thoroughly until the corn is evenly coated.
Taste as you go—this is your chance to tweak the seasoning to perfection.

Build Your Bowl
1. Assemble the Bowls: Grab four bowls and divide the cooked rice among them as the base.
Fluffy white or brown rice works great here, but feel free to switch it up with cilantro-lime rice for extra flavor.

2. Top It Off: Add generous portions of your grilled chicken slices and a heaping scoop of the Mexican street corn salad to each bowl.
The colors and textures will look absolutely stunning together!
3. Customize Your Bowl: This is where the fun begins! Pile on your favorite toppings to make your bowl uniquely yours.
Think black beans for a hearty touch, cherry tomatoes for a burst of freshness, sliced jalapeños for a kick, creamy avocado slices, or a dollop of sour cream for tanginess.
Don’t forget a wedge of lime and a sprinkle of fresh cilantro to tie it all together.

4. Dig In!: Your ultimate cheesy Philly steak pasta bowl is ready to serve! Grab a fork, dive in, and enjoy the explosion of flavors and textures in every bite.
With juicy grilled chicken, zesty Street corn chicken rice bowls, and a range of customizable toppings, this dish is an easy way to turn dinner into a fiesta!
