Street Corn Chicken Rice Bowl – Flavorful and Easy Meal Recipe

If you’re looking for a recipe that’s bursting with flavor, loaded with texture, and completely satisfying, then this Street Corn Chicken Rice Bowl is about to become your new obsession. It’s got everything you could ever want in a single bowl—tender, juicy chicken that’s perfectly seasoned and grilled, creamy and smoky street corn, refreshing avocado slices, and fluffy rice infused with lime and black beans. It’s basically like all the best parts of Mexican street food came together to create the most delicious, hearty meal you could dream of.

This recipe was inspired by my love for Mexican street corn, or elote. The creamy, cheesy, spicy goodness you get from corn slathered in mayonnaise, sprinkled with cotija cheese, and finished with lime juice is pure magic. I wanted to transform that experience into a full, satisfying meal, so I paired it with well-seasoned chicken and cilantro-lime rice. The result? A rice bowl that hits all the right notes—savory, tangy, creamy, crunchy, and just the right amount of spicy.

The beauty of this dish is not only its incredible flavor but also how easily it comes together. Whether you’re cooking for your family or meal-prepping for the week, this recipe has your back. Plus, it’s super versatile. You can swap the chicken for grilled shrimp, tofu, or even steak if you’re feeling fancy. And if you’ve got leftover rice or chicken sitting in the fridge, this recipe makes perfect use of them.

Why You’ll Love This Recipe

This Street Corn Chicken Rice Bowl is everything you could want from a meal. Here’s why you’re going to fall head over heels for it:

• Incredibly Flavorful: The combination of smoky, charred corn mixed with creamy mayonnaise, salty cotija cheese, and fresh cilantro is mind-blowingly good. Pair that with grilled chicken seasoned with chili powder, paprika, and garlic powder, and you’ve got a winning flavor combo.
• Easy to Make: The steps are straightforward, and you don’t need any complicated techniques. You can have this delicious rice bowl on the table in just about 30 minutes.
• Meal-Prep Friendly: Make a big batch, and you’ve got lunches ready to go for the next few days. Just pack the chicken, rice, and corn mixture separately from the fresh toppings, and you’re good to go.
• Versatile: Not in the mood for chicken? Swap it out for shrimp, tofu, or even grilled veggies. Want to add more spice? Toss in some jalapeños or drizzle hot sauce over the top.
• Packed with Nutrients: This dish isn’t just about flavor—it’s also about balance. You’ve got protein from the chicken, fiber from the corn and black beans, healthy fats from the avocado, and essential vitamins from all the fresh ingredients.

Health Benefits

While this recipe is all about flavor and comfort, it also comes with some impressive health benefits:

• High Protein: The chicken provides a fantastic source of lean protein, essential for muscle growth, repair, and overall body function. Each serving gives you a hearty amount of protein to keep you feeling full and energized.
• Fiber-Rich: Thanks to the black beans and corn, you’re getting a decent amount of dietary fiber. Fiber helps with digestion, maintains steady blood sugar levels, and promotes a feeling of fullness.
• Healthy Fats: Avocados are packed with monounsaturated fats, which are heart-healthy fats that can help lower bad cholesterol levels. They also provide a good dose of potassium, folate, and vitamins C, K, and E.
• Antioxidants and Vitamins: Cilantro, lime juice, and red onions all bring their own set of health benefits. Cilantro is rich in antioxidants, while lime juice is an excellent source of vitamin C. Red onions contain quercetin, an antioxidant with anti-inflammatory properties.
• Low Carb Option: If you’re watching your carb intake, you can easily swap out the rice for cauliflower rice to make this a low-carb-friendly meal.
• Gluten-Free: The entire dish is naturally gluten-free, making it a perfect option for those with gluten sensitivities or those simply looking to cut down on gluten in their diet.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Nutritional Information (Per Serving):

• Calories: 620
• Protein: 38g
• Carbs: 50g
• Fats: 28g

These nutritional values are estimates and may vary depending on specific ingredients used. If you’re aiming to reduce the calorie count, you can swap the mayonnaise with Greek yogurt for a healthier, lower-calorie option.

Ingredients List

The Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

The Street Corn:

• 2 ears of corn, husked
• 1 tablespoon butter, melted
• 1/2 teaspoon smoked paprika
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/4 cup cotija cheese, crumbled
• 1 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges

The Rice Bowl:

• 2 cups cooked rice (white, brown, or jasmine)
• 1 tablespoon lime juice
• 1/2 cup black beans, rinsed and drained
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro for garnish

These ingredients are easy to find and mostly pantry staples. The cotija cheese adds a salty, creamy element, but if you can’t find it, feta cheese works as a decent substitute. And if you prefer your rice bowls to be spicy, throw in some diced jalapeños or a dash of hot sauce.

Step-By-Step Cooking Instructions

Preparing the Chicken:

1. Marinate the Chicken: In a small bowl, combine olive oil, chili powder, paprika, garlic powder, salt, and pepper. Mix well until you have a smooth paste.
2. Season the Chicken: Rub the seasoning mixture all over the chicken breasts, ensuring they are evenly coated.
3. Preheat the Grill: Heat a grill pan or outdoor grill over medium-high heat. Lightly grease the grill with oil to prevent the chicken from sticking.
4. Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). The chicken should have beautiful grill marks and be thoroughly cooked.
5. Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.

Step-By-Step Cooking Instructions (Continued)

Preparing the Street Corn:

1. Grill the Corn: Preheat the grill to medium-high heat. Brush the corn with melted butter and sprinkle smoked paprika over the top.
2. Cook Until Charred: Grill the corn for about 10 minutes, turning occasionally until it’s nicely charred and tender.
3. Mix the Ingredients: Once the corn cools slightly, cut the kernels off the cob and place them in a bowl. Add mayonnaise, cotija cheese, chopped cilantro, and a squeeze of lime juice. Mix well and set aside.

Preparing the Rice Bowl Base:

1. Cook the Rice: Prepare your rice according to package instructions. Once cooked, stir in lime juice and black beans. Mix well and fluff with a fork.

Building the Rice Bowl:

1. Assemble: Divide the lime-infused rice and black bean mixture evenly among four bowls.
2. Add Chicken and Corn: Arrange the sliced chicken and street corn mixture on top of the rice.
3. Top with Fresh Ingredients: Add sliced avocado, thinly sliced red onion, and more cilantro if desired.
4. Finish with Lime Wedges: Serve each bowl with lime wedges for extra zing.

How to Serve

This Street Corn Chicken Rice Bowl is best served warm, but the fresh toppings and lime juice add that refreshing pop you’ll love.

• Serve with a drizzle of hot sauce or a sprinkle of extra cotija cheese if desired.
• For a hearty meal, pair it with a side of tortilla chips or a simple green salad.
• Make it a party by setting up a build-your-own rice bowl station so everyone can customize their bowl to their liking.

Pairing Suggestions

This rice bowl has a lot of bold, zesty flavors, so you’ll want to pair it with dishes and drinks that complement those flavors.

• Side Dishes: Serve with roasted vegetables, chips and guacamole, or a fresh cucumber-tomato salad.
• Beverages: Fresh limeade, sparkling water with lime, or even a refreshing mint iced tea work perfectly.
• Desserts: To keep the Mexican-inspired theme, finish with churros, tres leches cake, or cinnamon-sugar tortilla chips.

Storage, Freezing & Reheating Instructions

Making extra portions is a fantastic idea because this dish holds up well in the fridge and freezer.

Storage:

• Store leftover rice, chicken, and corn mixture separately in airtight containers.
• Refrigerate for up to 3 days.

Freezing:

• Allow the chicken and rice to cool completely.
• Store in freezer-safe containers for up to 2 months.
• Avoid freezing fresh toppings like avocado and red onion.

Reheating:

• Microwave the chicken and rice until heated through, about 2–3 minutes.
• Add fresh toppings right before serving.

Common Mistakes to Avoid

To ensure your Street Corn Chicken Rice Bowl turns out perfectly every time, avoid these common pitfalls:

• Overcooking the Chicken: This will make it dry and tough. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
• Skipping the Resting Time: Letting the chicken rest before slicing allows the juices to redistribute, resulting in juicier slices.
• Overdressing the Corn: Too much mayonnaise can make the corn mixture overly heavy. Stick to the recommended amount or use Greek yogurt for a lighter version.
• Not Draining Black Beans Properly: Excess moisture from the beans can make your rice bowl soggy. Drain and rinse well before adding.
• Missing the Lime Juice: It’s essential for bringing brightness to the dish and balancing out the rich, creamy components.

Pro Tips

Take your Street Corn Chicken Rice Bowl to the next level with these expert tips:

1. Use Leftover Chicken: If you’ve got cooked chicken in the fridge, use it! Just heat it up with a little oil and spices to refresh the flavor.
2. Char the Corn for Maximum Flavor: Don’t be afraid to get those deep, dark char marks on the corn—it’s what gives it that smoky, authentic taste.
3. Double the Corn Recipe: The street corn mixture is so good you’ll probably want extra. Make a double batch and use the leftovers as a dip or taco topping.
4. Make It Spicy: If you love heat, add jalapeño slices or sprinkle red pepper flakes over your bowl.
5. Keep Avocados Fresh: To prevent browning, drizzle them with lime juice before adding to your bowl.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Ahead of Time?

Yes! You can prepare the rice, chicken, and street corn mixture in advance. Just store them separately and add fresh toppings before serving.

What Can I Use Instead of Cotija Cheese?

If you can’t find cotija cheese, feta cheese is a good substitute. It offers a similar salty, crumbly texture.

Can I Use Canned Corn Instead of Fresh Corn?

Yes, but fresh corn grilled to perfection provides the best flavor. If using canned, try roasting it in a skillet to get some charred bits.

How Do I Make This Recipe Spicy?

Add diced jalapeños, drizzle hot sauce, or sprinkle cayenne pepper over the chicken or corn mixture.

Can I Make It Vegetarian?

Absolutely! Just swap the chicken for grilled tofu or extra black beans for a plant-based version.

What’s the Best Way to Reheat This Dish?

Microwave the chicken and rice, then top with fresh ingredients like avocado and cilantro.

Can I Use Cauliflower Rice Instead of Regular Rice?

Yes! It’s a great low-carb option that pairs well with all the other ingredients.

Can I Grill the Chicken Ahead of Time?

Yes. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently to keep it moist.

What Can I Serve This Dish With?

It pairs beautifully with tortilla chips, fresh salsa, or even a side of roasted veggies.

How Can I Add More Flavor to the Chicken?

Try marinating the chicken overnight for extra flavor. Adding lime zest to the seasoning mix also enhances the taste.

Conclusion & Call to Action

This Street Corn Chicken Rice Bowl is the ultimate comfort food, packed with flavor, texture, and freshness. Whether you’re making it for a quick weeknight dinner or meal-prepping for the week ahead, this recipe delivers every single time.

The best part? It’s so versatile and easy to customize. From swapping chicken with shrimp to spicing things up with jalapeños, you can truly make this dish your own.

I can’t wait for you to try it! When you make this Street Corn Chicken Rice Bowl, be sure to share your delicious creation with me. Snap a photo and tag me on social media. Your feedback and creative twists on this recipe always inspire me!

Street Corn Chicken Rice Bowl

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• Author: Julianne Carter
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

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Description

This Street Corn Chicken Rice Bowl is a delicious, vibrant, and hearty meal that combines juicy grilled chicken, creamy and smoky street corn, refreshing avocado, and fluffy cilantro-lime rice. Perfect for weeknight dinners or meal-prepping, it’s bursting with bold Mexican-inspired flavors and is easily customizable to suit your tastes.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp garlic powder

• Salt and pepper to taste

For the Street Corn:

• 2 ears of corn, husked

• 1 tbsp butter, melted

• 1/2 tsp smoked paprika

• 1/2 cup mayonnaise (or Greek yogurt)

• 1/4 cup cotija cheese, crumbled

• 1 tbsp fresh cilantro, chopped

• 1 lime, cut into wedges

For the Rice Bowl:

• 2 cups cooked rice (white, brown, or jasmine)

• 1 tbsp lime juice

• 1/2 cup black beans, rinsed and drained

• 1 avocado, sliced

• 1/4 cup red onion, thinly sliced

• Fresh cilantro for garnish

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Instructions

• Marinate the Chicken: Mix olive oil, chili powder, paprika, garlic powder, salt, and pepper. Rub the mixture over chicken breasts.
• Grill the Chicken: Preheat grill to medium-high heat and cook chicken for 6–8 minutes per side until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice.
• Grill the Corn: Brush corn with melted butter, sprinkle with smoked paprika, and grill for 10 minutes until charred.
• Prepare the Corn Mixture: Cut kernels off the cob, mix with mayonnaise, cotija cheese, cilantro, and lime juice.
• Prepare the Rice Base: Cook rice, mix with lime juice and black beans.
• Assemble Bowls: Divide rice among bowls, top with sliced chicken, corn mixture, avocado, red onion, and cilantro. Serve with lime wedges.

Notes

• Use Greek yogurt instead of mayonnaise for a lighter version.
• Make it spicy by adding jalapeños or hot sauce.
• Store leftovers in the fridge for up to 3 days, or freeze chicken and rice for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican-Inspired