A vibrant summer bowl packed with flavor! Grilled marinated chicken, smoky street corn salad, fluffy rice, and all your favorite toppings—this colorful dish brings sunshine straight to your dinner table.

Why You’ll Love This Bowl

If summer had a signature dish, this would be it. This Street Corn Chicken Rice Bowl combines everything we love about warm-weather eating: juicy grilled chicken, fresh sweet corn, creamy and tangy Mexican street corn salad, and customizable toppings that let everyone at the table create their perfect bite. It’s the ideal mix of light and satisfying—easy to prep ahead and guaranteed to please even picky eaters.

Whether you’re looking for something new to break out of your barbecue routine or trying to use up that perfect farmers market corn, this bowl has you covered.

What Makes This Bowl So Special?

Summery but filling: It’s fresh and light but still hearty enough to keep you full.
Peak-season corn: This is the moment for sweet corn—grilled and tossed with cheese, lime, and spice.
Family-style fun: Everyone gets to build their own bowl, so no complaints at dinner.
Make-ahead friendly: Grill the chicken and corn, mix the salad, cook the rice—then assemble when hunger strikes.
Restaurant-worthy: It feels like something from your favorite taco spot, made right in your kitchen.

Ingredients You’ll Need

Here’s what goes into creating these perfect summer bowls:

For the Chicken:

Boneless, skinless chicken breasts
Olive oil
Fresh lime juice
Garlic (minced)
Cumin
Chili powder
Salt & pepper

For the Street Corn Salad:

Fresh sweet corn (on the cob)
Mayonnaise
Crumbled feta and cotija cheese
Chopped cilantro
Lime juice
Garlic (minced)
Chili powder & paprika
Salt & black pepper
Diced red onion

For Assembly:

Cooked white rice (or brown rice, cilantro-lime rice, etc.)
Toppings like avocado, cherry tomatoes, jalapeños, black beans, lime wedges, extra cilantro

How to Make Street Corn Chicken Bowls

1. Marinate the Chicken

Whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Coat chicken breasts in the marinade and refrigerate for at least 15 minutes (or up to 1 hour for more flavor).

2. Grill the Chicken

Preheat your grill to medium heat (around 400°F/200°C). Grill the chicken for 4–6 minutes per side, then move to indirect heat and cook until the internal temperature reaches 160°F (71°C). Let rest for 5 minutes before slicing.

3. Grill the Corn

Shuck and lightly oil the corn, sprinkle with salt, then grill over high heat for 10–12 minutes, turning frequently until nicely charred. Let cool slightly and slice off the kernels.

4. Make the Street Corn Salad

In a large bowl, mix grilled corn kernels with mayo, feta, cotija, cilantro, lime juice, minced garlic, red onion, chili powder, paprika, salt, and pepper. Stir well and taste—adjust seasoning as needed.

5. Assemble the Bowls

Spoon rice into bowls, top with sliced chicken, generous scoops of street corn salad, and your favorite toppings. Serve with lime wedges for that fresh finish.

Serving Ideas

Set up a DIY bowl bar for easy entertaining—just lay out the rice, chicken, street corn salad, and toppings buffet-style so everyone can make their own. These bowls are ideal for:

Weeknight dinners
Backyard get-togethers
Potlucks or BBQs
Meal prep lunches

Pair with agua fresca, iced tea, or a chilled Mexican lager for the ultimate summer vibe.

Easy Variations

Vegetarian? Swap the chicken for grilled portobello mushrooms, black beans, or tofu.
Low-carb? Serve over cauliflower rice or a bed of greens.
Different proteins? Try grilled shrimp, steak, or even rotisserie chicken.
More veggies? Add roasted zucchini, bell peppers, or diced cucumbers.
Switch up the cheese: Queso fresco or even a smoky gouda can add a twist.

Make-Ahead & Storage Tips

This recipe is meal-prep friendly! Store each component separately in airtight containers:

Grilled Chicken: 4 days in the fridge
Street Corn Salad: 3 days (gets even better as it sits)
Cooked Rice: 4–5 days refrigerated

When ready to serve, reheat the chicken and rice, then top with the chilled street corn salad and fresh garnishes.

Grilling Tips for Success

Don’t skip the marinade – Even a quick soak adds serious flavor.
Use a thermometer – Avoid dry chicken by pulling it off the grill at the right time.
Char that corn! – Those smoky bits take this dish from good to wow.

FAQs

→ Can I make this without a grill?
Yes! Cook the chicken in a skillet and char the corn in a cast iron pan over high heat.

→ What’s the best rice for this?
White rice, brown rice, or cilantro-lime rice all work beautifully. Even quinoa or cauliflower rice are great swaps.

→ Can I use frozen corn?
Fresh corn is best, but thawed frozen corn works in a pinch. Sauté it in a hot pan for a little char.

→ How long does the corn salad last?
Up to 3 days in the fridge—and it actually gets more flavorful with time!

→ What toppings go well?
Try crushed tortilla chips, diced peppers, avocado slices, or a drizzle of chipotle crema.

Final Thoughts

This Street Corn Chicken Rice Bowl is more than just a meal—it’s a summer celebration in every bite. From the smoky grilled chicken to the creamy, zesty corn salad and endless topping options, it’s a flexible, flavorful favorite that never gets old.

Once you try it, you’ll understand why it’s become a weekly staple in so many homes—including ours!

Street Corn Chicken Rice Bowl

Author: Tyla
Total Time: 50 minutes
Yield: 4 servings

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