I bring together tender grilled chicken, smoky creamy street corn, and bright cilantro-lime rice to create a satisfying bowl that's packed with flavor and perfect for any meal.

Why You’ll Love This Recipe

I love how this bowl brings bold, fresh, and zesty flavors together without being complicated. The smoky spice blend on the chicken paired with the creamy, tangy corn creates a balance of textures and tastes that feel special yet homey. It also makes prepping ahead easy—perfect for weeknight dinners or meal prep. Plus, it's customizable and crowd-pleasing.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken

4 boneless, skinless chicken breasts or thighs (about 1 lb)
1 tablespoon avocado oil
2 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper

Corn salad

2 cups grilled corn (kernels from about 3 ears)
¼ cup chopped red onion
½ cup sour cream
2 tablespoon mayonnaise
½ cup cotija cheese, crumbled
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 tablespoon lime juice
Kosher salt and black pepper to taste

Cilantro-lime rice & extras

2 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 (15 oz) can black beans, rinsed and drained (optional)
Garnishes (optional): avocado, lime wedges, tomatoes, jalapeños, pico de gallo, green onions, hot sauce, extra cotija

Directions

Marinate the chicken
I whisk together avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. I coat the chicken evenly and let it marinate for at least 20 minutes or up to 4 hours in the fridge.
Grill the chicken and corn
I preheat the grill to medium-high. I grill the chicken for about 6–7 minutes per side until fully cooked and nicely charred. I let it rest for 5 minutes before slicing. I brush the corn lightly with oil and grill it until charred all around, then slice the kernels off the cob.
Prepare the corn salad
I mix the grilled corn with red onion, sour cream, mayonnaise, cotija cheese, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper until everything is creamy and well combined.
Make the cilantro-lime rice
I cook the jasmine rice, fluff it with a fork, and mix in the chopped cilantro and lime juice.
Assemble the bowls
I layer the cilantro-lime rice in the bottom of each bowl, top it with sliced chicken, a generous scoop of the creamy corn salad, black beans if I want, and any extra garnishes I like.

Servings and timing

Makes: 4 bowls
Prep time: 30 minutes (plus marinating)
Cook time: 20 minutes
Total time: 50 minutes

Variations

Vegetarian: I swap the chicken with grilled portobello mushrooms or crispy tofu.
Seafood or steak: I replace chicken with grilled shrimp, steak, or even salmon.
Low-carb: I serve it over cauliflower rice or a bed of greens instead of rice.
Spicy twist: I add jalapeños, chipotle peppers, or a dash of hot sauce.
Taco-style: I break up tortilla chips on top or serve it in a wrap.

Storage/reheating

I store the chicken, corn salad, and rice in separate airtight containers in the fridge for 3–4 days.
I freeze the cooked chicken and rice for up to 3 months, but I don’t freeze the corn salad to keep its texture.
I reheat the chicken and rice in the microwave with a splash of water to keep them moist. I always serve the corn salad cold or room temperature.

FAQs

Can I make this without a grill?

Yes, I’ve made it with a grill pan or even sautéed the chicken and corn on the stovetop. I can also roast the corn in the oven at 425°F until charred.

What’s a good substitute for cotija cheese?

I like to use feta cheese, queso fresco, or Parmesan. They all bring a similar salty, crumbly texture.

Is this recipe gluten-free?

Yes, it is naturally gluten-free. I just make sure my spices and other packaged ingredients don’t have hidden gluten.

Can I use frozen corn instead of fresh?

Absolutely. I thaw and sauté frozen corn in a hot skillet until it's slightly charred to get that grilled flavor.

Can I prep this ahead of time for meal prep?

Yes, I grill the chicken and corn, mix the corn salad, cook the rice, and keep everything in separate containers. It’s great for grab-and-go lunches.

Conclusion

This street corn chicken rice bowl is one of my favorite ways to bring together bold, savory, and fresh flavors in one easy meal. Whether I’m making it for a quick dinner or prepping for the week, it never disappoints. With a little grilling and a lot of creamy, zesty corn, this bowl keeps me coming back for more.

Street Corn Chicken Rice Bowl

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Author: Sue
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 bowls
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired
Diet: Gluten Free

Print Recipe

Description

A flavorful bowl combining grilled chicken, creamy Mexican-style street corn salad, and cilantro-lime rice, perfect for a zesty, satisfying meal.

Instructions

Whisk avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken and marinate for 20 minutes to 4 hours.
Preheat grill to medium-high. Grill chicken for 6–7 minutes per side or until internal temperature reaches 165°F. Rest 5 minutes before slicing.
Brush corn with oil and grill for 10–12 minutes until charred. Slice kernels off the cob.
Mix grilled corn with red onion, sour cream, mayonnaise, cotija cheese, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper until creamy.
Cook jasmine rice, fluff with a fork, then stir in chopped cilantro and lime juice.
Assemble bowls with cilantro-lime rice, sliced grilled chicken, corn salad, optional black beans, and desired garnishes.