Street Corn Chicken Rice Bowl Recipe
If you’re craving a meal that bursts with vibrant flavors and textures, the Street Corn Chicken Rice Bowl is exactly what you need. This dish masterfully combines tender, spiced grilled chicken with creamy, tangy street-style corn salad all served over fluffy rice, delivering comfort and excitement in every bite. It’s the kind of recipe that feels both fresh and satisfying, perfect for a weeknight dinner or a laid-back weekend feast with friends. I absolutely love how the ingredients come together to create a colorful bowl packed with zest, smokiness, and a hint of lime brightness.
Ingredients You’ll Need
The magic of this Street Corn Chicken Rice Bowl lies in its simple yet essential ingredients. Each one plays a crucial role, whether lending juicy succulence, a creamy bite, or punchy seasoning, and together they create a perfect balance on your plate.
- Boneless, skinless chicken breasts: The lean protein centerpiece that soaks up the chili and cumin spices beautifully.
- White rice: Rinsed before cooking, it forms a fluffy base to soak up all the delicious juices and dressing.
- Chicken broth or water: For cooking the rice, broth adds a subtle savory depth.
- Fresh corn ears: Grilled until slightly charred for that authentic street corn flavor before removing the kernels.
- Cherry tomatoes: Halved for bursts of juicy sweetness and bright color.
- Red onion: Finely chopped for a touch of sharpness and crunch.
- Cotija cheese: Crumbled generously to add salty creaminess reminiscent of classic Mexican street corn.
- Mayonnaise: Binds the corn salad together while adding richness.
- Lime juice: Provides lively acidity that cuts through the richness perfectly.
- Chili powder and cumin: Essential spices that bring warmth and subtle earthiness to the chicken and overall dish.
- Salt and pepper: To season everything harmoniously.
- Fresh cilantro: For garnish and a fresh herbal note.
How to Make Street Corn Chicken Rice Bowl
Step 1: Prepare and Marinate the Chicken
Start by mixing olive oil, chili powder, cumin, salt, and pepper in a bowl to create a flavorful marinade for your chicken breasts. Coating the chicken well and letting it sit for about 10 minutes allows the spices to penetrate deeply, ensuring every bite is juicy and boldly seasoned.
Step 2: Cook the Rice
While the chicken marinates, rinse your white rice under cold water until the water runs clear. This simple step removes excess starch, resulting in light, separate grains. Cook the rice with chicken broth or water by bringing it to a boil, then simmering it covered on low heat for about 15 minutes until tender. This fluffy rice will serve as the comforting base for your bowl.
Step 3: Grill the Chicken
Heat your grill or grill pan to medium-high and cook the marinated chicken for 6-7 minutes per side. The goal here is a nicely charred exterior with juicy meat inside. Always check for an internal temperature of 165°F (75°C) to ensure it’s fully cooked. Once done, let it rest a few minutes before slicing so the juices redistribute perfectly.
Step 4: Make the Street Corn Salad
With the chicken grilling, prepare the star of this bowl — the street corn salad. In a large bowl, mix the grilled corn kernels, halved cherry tomatoes, finely chopped red onion, crumbled cotija cheese, mayonnaise, lime juice, and season with salt and pepper to taste. This creamy, tangy, and slightly smoky salad brings all the classic street corn flavors right into your bowl.
Step 5: Assemble the Bowls
Divide the fluffy cooked rice into four bowls as your base. Slice the rested grilled chicken and arrange it over the rice. Generously spoon the vibrant street corn salad on top. The combination of textures and colors here is simply irresistible.
Step 6: Garnish and Serve
Finish your Street Corn Chicken Rice Bowl with a sprinkle of fresh cilantro and extra cotija cheese, if you like. Serve immediately to enjoy the perfect contrast between warm, smoky chicken, cool creamy salad, and hearty rice.
How to Serve Street Corn Chicken Rice Bowl
Garnishes
Fresh cilantro is a must-have garnish that introduces a bright, herbal freshness. You can also add a wedge of lime on the side for an extra zesty squeeze just before digging in. A light dusting of chili powder or some thinly sliced green onions can add appealing color and mild heat if you want to kick things up.
Side Dishes
This bowl is satisfying on its own but pairs wonderfully with light sides like a crisp green salad, grilled vegetables, or even some warm, soft tortillas for a handheld twist. A chilled Mexican street corn offshoot or a simple avocado and tomato salad would also complement the flavors nicely without overwhelming the dish.
Creative Ways to Present
For a family-style gathering, serve the components in separate bowls and let everyone build their own Street Corn Chicken Rice Bowl to their liking. Alternatively, use colorful bowls or plates that highlight the dish’s vibrant palette. Adding edible flowers or microgreens can elevate the presentation for a special occasion.
Make Ahead and Storage
Storing Leftovers
You can store leftover Street Corn Chicken Rice Bowl components separately in airtight containers in the refrigerator for up to 3 days. Keeping the corn salad and chicken apart preserves their texture and freshness, while the rice reheats best when fluffed up before serving again.
Freezing
Freezing is best reserved for cooked chicken and rice only; the corn salad does not freeze well due to the mayonnaise. Store chicken and rice in separate freezer bags or containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
When ready to enjoy leftovers, gently reheat the rice and chicken on the stovetop or in the microwave until warm throughout. Add fresh corn salad on top afterward to maintain its bright, creamy texture. Avoid overheating to keep the chicken juicy and the flavors vibrant.
FAQs
Can I use frozen corn instead of fresh ears?
Absolutely! Frozen corn works well in a pinch and still delivers sweetness, though grilling fresh ears gives the best smoky and slightly charred flavor that’s key to street corn’s signature taste.
Is this dish spicy?
The chili powder adds a gentle warmth, but the dish is far from overpowering. You can always adjust the spice level according to your preference or omit it entirely for a milder version.
Can I substitute the mayonnaise in the corn salad?
Yes, you can use sour cream or Greek yogurt as a lighter alternative with a tangy kick, which also pairs nicely with the lime juice and cotija cheese.
How do I know when the grilled chicken is done?
The safest way is to use a meat thermometer to check for an internal temperature of 165°F (75°C). If you don’t have one, cut into the thickest part and make sure the juices run clear and the meat is no longer pink.
Can this recipe be made vegetarian?
Definitely! Skip the chicken and add more corn or grilled veggies like bell peppers and zucchini. You can also use a plant-based protein or beans for added protein and substance.
Final Thoughts
This Street Corn Chicken Rice Bowl is one of those dishes that never fails to bring both comfort and excitement to the table. Its beautiful layers of flavor and texture make it a surefire crowd-pleaser whether you’re cooking solo or feeding a family. I hope you’ll give it a try soon and discover just how joyful a simple, well-crafted meal can be!
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring grilled marinated chicken breasts served over fluffy white rice, topped with a zesty, creamy street corn salad packed with grilled corn, cherry tomatoes, red onion, and cotija cheese, garnished with fresh cilantro for a delicious and satisfying meal.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Rice
- 1 cup white rice (rinsed under cold water before cooking)
- 2 cups chicken broth or water
Street Corn Salad
- 2 ears corn, grilled and kernels removed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt to taste
- Pepper to taste
Garnish
- Fresh cilantro
- Additional cotija cheese (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon olive oil, chili powder, cumin, salt, and pepper. Coat the chicken breasts evenly with this mixture and let it sit for about 10 minutes to absorb the flavors.
- Cook the Rice: Rinse the white rice under cold water until the water runs clear. Transfer the rice to a saucepan and add 2 cups of chicken broth or water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and fully cooked. Remove from heat and fluff with a fork.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for approximately 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are fully cooked. Remove from the grill and let them rest for a few minutes before slicing into strips.
- Prepare the Street Corn Salad: In a large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, finely chopped red onion, crumbled cotija cheese, mayonnaise, lime juice, salt, and pepper. Mix well to ensure all ingredients are evenly incorporated, creating a vibrant, creamy salad.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with sliced grilled chicken, then generously spoon the street corn salad over the top.
- Garnish and Serve: Finish by garnishing each bowl with fresh cilantro and additional cotija cheese if desired. Serve immediately to enjoy the warm and fresh flavors together.
Notes
- For extra flavor, marinate the chicken for up to 2 hours if time allows.
- Grill the corn on a gas or charcoal grill for authentic smoky flavor, or use a grill pan as a convenient alternative.
- To make this recipe vegetarian, substitute grilled tofu or portobello mushrooms in place of the chicken.
- Store leftover components separately in airtight containers and assemble bowls when ready to serve to maintain freshness.
- Adjust the amount of chili powder to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling and Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
Keywords: street corn chicken bowl, grilled chicken rice bowl, Mexican street corn salad, quick chicken dinner, grilled corn salad, easy weeknight meal
