Street Corn Chicken Rice Bowls are a quick and easy dinner with all the flavors of summer. Customize them with any of your favorite toppings for a unique bite each time.
The last time I made a big bowl of my favorite Street Corn Salad I had a ton leftover, since I’m a big fan of rice bowls, these Chicken Street Corn Rice Bowls were a logical way to use up the excess. It has all my favorite flavors of summer wrapped up in an easy to make bowl. The best part is that you can really prep everything up in advance so that those super busy nights involve adding everything to a bowl and digging in.
Ingredients
Chicken + Marinade:
- Chicken – I prefer to use chicken breasts here, but if you want to save time you can swap for cooked rotisserie and not marinade.
- Marinade – Olive Oil, lime, orange, honey, soy sauce, Worcestershire, garlic, salt, and pepper
Mexican Street Corn Salad:
- Corn
- Bell Pepper
- Cilantro
- Jalapeno
- Red Onion
- Cotija Cheese
- Sour Cream
- Mayonnaise
- Lime
- Seasoning – cumin, paprika, and salt
Other Rice Bowl Options + Toppings:
Make it your own by adding any combo of the following or add your favorites not listed.
- Cooked Rice
- Cotija Cheese
- black beans
- cherry tomatoes halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- Avocado
How to Make Street Corn Chicken Rice Bowls
Grilled Chicken:
- Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or ziplock bag. Pour marinade over top and ensure they are fully coated. Cover and refrigerate at least 30 minutes (or up to 4 hours).
Depending if you have a grill or need to cook on the stove, choose one of the options below.
Cook on Grill
- Heat grill to medium heat.
- Remove chicken from marinade and place chicken on grill. Cook at medium heat for 8-10 minutes per side. Remove from grill when the thickest part of the chicken reads 165 degrees.
- Remove from grill and let rest at least 5 minutes so the juices can redistribute. Then cut into slices or cubes.
Cook on Stove
- Heat your skillet to medium heat.
- Remove chicken from marinade and place chicken in skillet. Cook over medium heat for 8-10 minutes per side. Remove from skillet when the thickest part of the chicken reads 165 degrees.
Street Corn Salad:
- In a skillet add a little oil or butter and cook corn until lightly charred.
- In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
- In a small bowl add sour cream, mayonnaise, lime juice, cumin, paprika, and salt.
- Add the dressing and cheese to the corn mixture and mix well.
- Serve immediately or I prefer to refrigerate for a few hours before serving.
Build Your Bowl:
- Between four bowls divide your rice, chicken and street corn salad.
- Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
- Enjoy!
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Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowls are a quick and easy dinner with all the flavors of summer. Customize them with any of your favorite toppings for a unique bite each time.
Ingredients
Chicken + Marinade:
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil or avocado oil
- 1 lime juiced + zested
- 1 orange juiced
- 1 tablespoon honey
- 1/4 cup soy sauce
- 1 tablespoon worcestershire sauce
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Mexican Street Corn Salad:
- 2 cups corn
- 1 bell pepper diced
- 1 bunch cilantro chopped
- 1 jalapeno diced
- ½ red onion diced
- ¼ cup cotija cheese crumbled
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 limes juiced
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt
Other Rice Bowl Options + Toppings:
- 4 cups cooked rice
- black beans
- cherry tomatoes halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1 –2 avocado sliced
Instructions
Grilled Chicken:
- Combine all marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or ziplock bag. Pour marinade over top and ensure they are fully coated. Cover and refrigerate at least 30 minutes (or up to 4 hours).
Cook on Grill
- Heat grill to medium heat.
- Remove chicken from marinade and place chicken on grill. Cook at medium heat for 8-10 minutes per side. Remove from grill when the thickest part of the chicken reads 165 degrees.
- Remove from grill and let rest at least 5 minutes so the juices can redistribute. Then cut into slices or cubes.
Cook on Stove
- Heat your skillet to medium heat.
- Remove chicken from marinade and place chicken in skillet. Cook over medium heat for 8-10 minutes per side. Remove from skillet when the thickest part of the chicken reads 165 degrees.
Street Corn Salad:
- In a skillet add a little oil or butter and cook corn until lightly charred.
- In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
- In a small bowl add sour cream, mayonnaise, lime juice, cumin, paprika, and salt.
- Add the dressing and cheese to the corn mixture and mix well.
- Serve immediately or I prefer to refrigerate for a few hours before serving.
Build Your Bowl:
- Between four bowls divide your rice, chicken and street corn salad.
- Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
- Enjoy!
Nutrition
Calories: 774kcal | Carbohydrates: 52g | Protein: 72g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 1257mg | Potassium: 1420mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1016IU | Vitamin C: 47mg | Calcium: 100mg | Iron: 4mg
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