I whipped up this Street Corn Chicken Rice Bowl one summer night while the dog barked at the mailman and my kid decided it was the perfect time to splash juice everywhere. You’d think chaos would put me off cooking—NO WAY!

The smell of marinated chicken sizzling on the grill and the sweet, smoky fragrance of grilled corn made me feel like a superstar chef right in my own backyard. And trust me, not only is this dish UNREAL, but it also brings the whole gang together around the table. Family hugs and “MMM” sounds? Yes, please!

This bowl packs in all the flavors of street corn and grilled chicken, nestled on a comfy bed of rice. It’s SO GOOD that it might just replace Taco Tuesday in your house. If you’re asking, “ME? OBSESSED?” you are totally on the right track. Let’s dive deeper into why this recipe is something you need to try!

Why You’ll Love This Recipe

• Quick to whip up, perfect for weeknight dinners
• Budget-friendly with ingredients you probably have on hand
• Comfort food that kids gobble up
• A fun twist on traditional rice bowls with a flavor explosion
• Makes for great leftovers (or lunch the next day!)

Ingredients Needed and How to Make It

Ingredients Needed

Let’s get our flavor groove on! Here’s what you’ll need to create this oh-so-delicious Street Corn Chicken Rice Bowl:

For the Chicken & Marinade:

• 4 small boneless, skinless chicken breasts
• 1 batch chicken marinade (your favorite or my zesty blend)

For the Grilled Street Corn Salad:

• 2 cups grilled corn (about 3-4 cobs, grilled to perfection)
• 1/3 cup mayo (yup, that creamy goodness)
• 1/4 cup feta cheese, crumbled (for a salty kick)
• 2 tablespoons fresh cilantro, chopped (Love that fresh flavor!)
• 1-2 tablespoons lime juice (a zing that ties it all together)
• 1/2 tablespoon garlic, minced (because who doesn’t love garlic?)
• 1/2 teaspoon chili powder (for a little warmth)
• 1/4 teaspoon paprika (smoky vibes)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

For the Bowls:

• 1/4 cup red onion, diced (adds crunch and color)
• 1/4 cup cotija cheese, crumbled (hello, cheesy goodness)
• 4 cups rice of your choice, cooked (get that base ready!)
• Black beans (because protein!)
• Cherry tomatoes, halved
• Jalapeño slices (if you’re feeling spicy!)
• Lime wedges (for that fresh squeeze at the end)
• Additional fresh cilantro leaves (more flavor, more love!)
• Sour cream (for that creamy finish)
• 1-2 avocados, sliced (the cherry on top!)

How to Make This Recipe?

Ready? Let’s turn up the heat and build this bowl.

Step 1: Marinate the Chicken

Start by marinating those chicken breasts. Mix up your marinade and let the chicken chill in there for at least 30 minutes. The longer, the better—the flavors get to know each other real well. You want your chicken to soak up all that goodness so when you grill it, it’s full of flavor and juicy!

Step 2: Grill the Corn & Chicken

Fire up that grill! Toss your corn on there for about 10 minutes, turning to get nice char marks. Then, add your marinated chicken and grill for about 7-10 minutes on each side or until it’s cooked through (165°F internal temp is key!). You will love the smoky smell filling your yard!

Step 3: Create the Street Corn Salad

While that’s happening, cut the kernels off the cob and mix with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, and pepper. Give it a good stir and let those flavors mingle. This is the star of the show, folks!

Step 4: Assemble Your Bowls

Once everything’s cooked, it’s time to build your masterpiece! Start with a generous scoop of rice, layer on your grilled chicken, and heap on that street corn salad. Then load it up with black beans, cherry tomatoes, and anything else your heart desires. Finish with a slice or two of avocado, a drizzle of sour cream, and some jalapeños, if you’re feeling adventurous!

How to Store It & Expert Tips

How to Store It

If you somehow have leftovers, store each component separately in the fridge for up to 3 days. The chicken can be reheated in the microwave or briefly on the stove. Don’t worry; it’ll still be juicy! You can also pop the grilled corn salad into a container for easy lunches.

Expert Tips

• Marinade Magic: If you have leftover marinade, don’t toss it! Use it as a sauce, but make sure to cook it before using (safety first!).
• Rice Switch-Up: Use white rice, brown rice, or even quinoa for a bit of variety. Each brings its unique flair!
• Flavor Boosters: Want some warmth? Toss in some hot sauce or diced chipotles into the salad to kick it up a notch.

Conclusion

And there you have it, friends—a Street Corn Chicken Rice Bowl that’s all about bringing family flavors and memories back to the table. It’s warm, cozy, and downright delicious, just like a day in Canton, Ohio. I’d love it if you could drop a star rating and share your thoughts in the comments.

Also, share it with your cousin who never shows up empty-handed! What twist did you put on it? Did you mix something unorthodox in? I wanna hear it!

FAQ Section

What if I don’t have grilled corn?

Here’s the deal: You can use frozen corn too! Just sauté it until it’s heated through and slightly caramelized for that natural sweetness.

Can I prep this ahead of time?

Real talk—absolutely! Marinate the chicken and pre-make the corn salad a day ahead to make things super easy come dinner time.

Is this a good meal for meal prep?

You bet! Make a bunch and pack those bowls for easy lunches throughout the week. And they’re packed with good stuff!

If your sweet tooth isn’t done yet, my Dubai Chocolate Brownies are absolute chaos in the best way. Happy cooking!