Loaded with fluffy rice, grilled chicken, and street corn salad, these street corn chicken rice bowls are a delicious and flavor-packed summer meal. They make a great weeknight dinner or healthy meal prep idea.
To me, summer meals are all about simplicity and fresh flavors, and these street corn chicken rice bowls are exactly that. On a warm summer night, there is nothing like a cob of fresh corn, and this recipe takes this humble ingredient to the next level with minimal effort.
Whether you’re cooking for two, a family, or a crowd, these bowls are a great dinner idea because you can prepare the rice and street salad ahead of time, pre-marinate the chicken, and chuck it on the grill when you’re ready to eat. Plus, people can build their bowls with whatever fillings and toppings they choose to get them just the way they like.
Why You’ll Love Them
- High in Protein – With over 35 grams of protein per bowl, these bowls are a hearty and filling meal.
- Full of Fiber – The use of fresh corn gives these bowls 3 grams of fiber per serving.
- Full of Flavor – These bowls are filled with Mexican-inspired flavor.
Ingredients + Substitutions
- Chicken – To add some protein to the bowls. The recipe calls for boneless, skinless chicken breasts, but chicken thighs will also work. See the notes section of the recipe card for details.
- Rice – To make the bowls and add some complex carbohydrates. The recipe calls for white rice, but brown rice will also work. See the notes section of the recipe card for details.
- Corn – To make street corn salad and add some more complex carbohydrates and fiber to the bowls. The recipe calls for ears of corn, but frozen corn and canned corn will also work. See the notes section of the recipe card for details.
- Cotija Cheese – To add some saltiness to the street corn salad. Cotija is a traditional Mexican cheese, but feta cheese, Parmesan, or Queso Fresco will also work.
- Red Onion – To add some crunch and color to the salad.
- Jalapeño – To add a bit of heat to the salad, although optional.
- Cilantro – To add some greens and freshness to the salad and bowls.
- Spices – A mixture of smoked paprika, ground cumin, and garlic to season the chicken and flavor the salad.
- Mayonnaise – To make the creamy dressing for the street corn salad. If you want to reduce the fat and calorie content, you can use regular or Greek yogurt instead. See the notes section of the recipe card for details.
- Lime – To marinate the chicken and make the salad dressing. I used fresh lime juice, but bottled lime juice or lemon juice will also work.
- Olive Oil – To marinate the chicken breasts and grill the corn.
- Salt and Pepper – To season.
Dietary Adaptions
To Make them Gluten-Free: No adaptations are needed; this recipe is gluten-free.
To Make them Dairy-Free: Omit the cotija cheese.
Red’s Nutrition Tip
Although corn is often considered a vegetable, it’s actually a grain, and one of the highest protein grains. It’s also a good source of both soluble and insoluble fiber, and a high fiber food, making it a delicious and nutritious addition to these street corn chicken rice bowls
Serving Suggestions
These street corn chicken rice bowls are a balanced meal with protein, carbohydrates, fiber, and healthy fats. That said, they can easily be adapted to suit your calorie or macro needs, for example:
- To make them higher in protein, add an additional 1/2 pound of chicken breasts to the recipe.
- To make them lower in fat, swap the mayonnaise for non-fat Greek yogurt.
- To make the lower in carbs, swap the white rice for cauliflower rice.
- To make them higher in fiber, serve the bowls with additional fresh or grilled vegetables.
Storage + Reheating
To Refrigerate: Once cooled, the grilled chicken and rice can be stored together or in separate airtight containers in the fridge for up to 4 days. The street corn salad can be stored in a seperate airtight container for up to 4 days.
To Freeze: Once cooled, the grilled chicken and rice can be stored together or in separate airtight containers in the freezer for up to 3 months. The street corn salad cannot be frozen.
To Reheat: Once thawed, the grilled chicken rice can be reheated in the microwave for 2-3 minutes or until warm. The street corn salad can be added to the bowls once reheated.
More Chicken Corn Recipes:
- Avocado Corn Salad
- Mexican Street Corn Salad
- Mexican Corn Chicken Soup
- Black Bean and Corn Salad
- Southwest Quinoa Salad
Street Corn Chicken Rice Bowls
These Mexican street corn chicken rice bowls are a flavorful and well-balanced meal that works well for a quick weeknight dinner or a crowd-pleasing weekend feast.
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Prep Time: 20 minutes -
Cook Time: 25 minutes
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Total Time: 45 minutes
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Yield: 4 bowls 1x
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Category: Dinner
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Method: Grilled
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Cuisine: Mexican
Prep Time:
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Cuisine:Ingredients
Chicken:
- 1 pound chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Street Corn Salad:
- 4 ears fresh corn, husked
- 1/2 red onion, diced
- 1/2 jalapeño, seeded and diced (optional)
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup crumbled Cotija cheese, feta, or parmesan
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1 clove garlic, minced or grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Olive oil, for brushing
Bowls:
- 1 1/2 cups white rice, raw
- Chopped cilantro, to serve (optional)
- Cotija cheese, to serve (optional)
- Lime wedges, to serve (optional)
Instructions
- In a small pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a medium bowl, add the chicken marinade ingredients: olive oil, lime juice, smoked paprika, cumin, and salt, and whisk to combine. Add the chicken breasts to the bowl, toss to coat in the marinade, and set aside.
- Place the ears of corn on a cutting board and gently brush them with olive oil on all sides.
- On a grill or in a grill pan on medium-high heat, add the ears of corn and cook for 10-12 minutes, rotating the ears every 2-3 minutes, until slightly charred. Once cooked, transfer the ears to a plate to cool slightly. Once cooled, on a cutting board using a sharp knife, cut the kernels off the cobs.
- On the same grill or pan on medium-high heat, add the chicken breasts and cook for 5-6 minutes per side until cooked through or they’ve reached an internal temperature of 165°F. Once cooked, transfer the cooked chicken to a plate and set them aside to allow them to rest. Once rested, slice the chicken breasts into thin strips.
- In another medium bowl, prepare the street corn salad: add the mayonnaise, lime juice, minced garlic, smoked paprika, and cumin, and whisk until well combined. Add the grilled corn kernels, diced red onion, diced jalapeño, chopped cilantro, and cotija cheese and toss until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Once everything is ready, assemble the bowls with cooked rice, street corn salad, and grilled chicken, and top with additional cotija cheese, fresh cilantro, and lime wedges to serve.
- Any leftovers can be stored in an airtight container in the fridge for up to 4 days, and the chicken and rice can be stored in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for 1 pound of skinless, boneless chicken thighs.
To Use Brown Rice: Swap the white rice for brown rice and increase the cooking time to 40 minutes, or as per package directions.
To Use Frozen Corn: Swap the ears of corn for 2 cups of frozen corn. Allow it to thaw completely, skip steps #3-4, and add it to the recipe as per step #6 in the instructions.
To Use Canned Corn: Swap the ears of corn for 2 cans (14-ounce) of corn. Drain the canned corn in a fine mesh colander to remove all excess liquid, skip steps #3-4, and add it to the recipe as per step #6 in the instructions.
To Use Greek Yogurt: Swap the mayonnaise for Greek yogurt.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 651 calories
- Sugar: 6 grams
- Fat: 24 grams
- Carbohydrates: 74 grams
- Fiber: 3 grams
- Protein: 35 grams
The chicken an street corn sounds amazing. I also like that you give things that you can substitute for original recipe. It makes it so helpful.
So happy you like it! Thanks for sharing, Pamela. 🙂
Loved it! We added red bell pepper and black beans.
Thanks for sharing!
Love the street corn recipe. The sauce just makes it all pop.
I’m happy you enjoyed it, Vickie! Thanks for sharing. 🙂
Very good and flavorful!