Introduction

This Street Corn Chicken Rice Bowl combines tender grilled chicken with the vibrant flavors of Mexican street corn. It’s a satisfying, colorful meal that’s perfect for a quick lunch or dinner.

In a white bowl with a brown rim, there is a colorful layered dish starting with a base of fluffy white rice mixed with chopped green herbs. On top of the rice, bright yellow cooked corn kernels are arranged around one side. Over the corn and rice, there are grilled chicken pieces with a dark brown char and a slightly crispy texture, scattered with more green herbs. Two lime wedges with light green skin and juicy pale green inside sit on one side of the bowl. White creamy sauce with red chili flakes is dolloped over part of the rice, adding a smooth and slightly thick texture. The bowl sits on a white marbled surface sprinkled with corn kernels and red chili powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice (white, brown, or cilantro-lime rice)
2 chicken breasts (grilled and sliced)
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup black beans (drained and rinsed)
1/4 cup diced red onion
1/4 cup diced tomatoes
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro (for garnish)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon salt

Instructions

Step 1: In a skillet, heat the olive oil over medium heat. Add the corn kernels, chili powder, smoked paprika, cumin, and salt. Cook, stirring occasionally, until the corn is slightly charred and fragrant, about 5-7 minutes.
Step 2: Warm the black beans in a small saucepan or microwave.
Step 3: Assemble the bowls by dividing the cooked rice among serving bowls. Top each with sliced grilled chicken, the spiced corn, black beans, diced red onion, and diced tomatoes.
Step 4: Sprinkle crumbled cotija cheese and chopped cilantro on top. Serve immediately.

Tips & Variations

For extra flavor, marinate the chicken breasts with lime juice and garlic before grilling.
Use fresh corn for the best texture, but frozen or canned works well in a pinch.
Add a squeeze of lime and a dollop of sour cream or Greek yogurt for creaminess.
Swap cotija cheese with feta if cotija is unavailable.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh cilantro and cotija cheese after reheating for the best flavor.

How to Serve

In a white bowl, there are three main layers: the bottom layer is white rice mixed lightly with chopped green herbs, the middle layer is bright yellow cooked corn kernels, and the top layer is browned, grilled chicken pieces with a slightly crispy texture, sprinkled with fresh chopped green herbs. On one side, there are dollops of creamy white sauce with red flakes on the rice, and on the other side, fresh lime wedges placed on top of the corn. The bowl is placed on a white marbled texture with scattered corn kernels, red spices, and green herbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, pre-cooked or rotisserie chicken is a great time-saver and works perfectly for this recipe. Just slice it and add it to the bowl.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and add extra black beans or grilled vegetables like zucchini or bell peppers for a filling vegetarian option.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.9 from 210 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl featuring grilled chicken, sweet corn, black beans, and fresh veggies, all topped with cotija cheese and cilantro for a delicious, satisfying meal perfect for lunch or dinner.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

2 cups cooked rice (white, brown, or cilantro-lime rice)
2 chicken breasts (grilled and sliced)
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup black beans (drained and rinsed)
1/4 cup diced red onion
1/4 cup diced tomatoes
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro (for garnish)

Seasonings and Oil

1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon salt

Instructions

Prepare the chicken: In a small bowl, mix chili powder, smoked paprika, cumin, and salt. Rub the spice blend evenly onto the chicken breasts.
Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Drizzle the olive oil on the grill or chicken to prevent sticking. Grill the chicken breasts for 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Slice the chicken: After resting, slice the grilled chicken breasts into strips or bite-sized pieces.
Prepare the veggies and beans: If using frozen corn, cook it according to package instructions or sauté briefly in a pan until tender. Drain and rinse the black beans. Dice the red onion and tomatoes.
Assemble the bowl: In serving bowls, layer the cooked rice as the base. Top with grilled chicken slices, corn kernels, black beans, diced red onion, and tomatoes.
Add cheese and garnish: Sprinkle crumbled cotija cheese over each bowl and garnish with chopped fresh cilantro.
Serve and enjoy: Mix ingredients as desired and serve immediately for a tasty, balanced meal.