Introduction Chicken Corn Bowl

Did you know that nearly 63% of people say their biggest dinner challenge is finding something quick, healthy, and bursting with flavor? Enter the Grilled Chicken Street Corn Rice Bowl, a vibrant and satisfying answer to weeknight dinner fatigue. This easy-to-make chicken corn bowl combines juicy grilled chicken, sweet street corn, fluffy rice, and zesty toppings into a dish that delivers bold taste with minimal effort. Whether you’re feeding a family or meal-prepping for the week, this one-bowl wonder is about to become your go-to.

Ingredients List

This chicken corn bowl brings together simple ingredients with big flavors:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• Salt and pepper to taste

Substitution Tip: Use boneless chicken thighs for more richness or substitute with tofu for a vegetarian twist.

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)
• ¼ cup mayonnaise (or Greek yogurt for a healthier option)
• ½ cup cotija cheese (or feta)
• ½ tsp chili powder
• Juice of 1 lime
• 2 tbsp chopped cilantro

For the Bowl Base:

• 2 cups cooked jasmine or basmati rice
• Optional: brown rice or cauliflower rice for low-carb version

Toppings:

• Diced avocado
• Sliced jalapeño
• Cherry tomatoes (halved)
• Extra cilantro and lime wedges
• Hot sauce or chipotle crema

Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Compared to typical rice bowl recipes that average 45 minutes, this chicken corn bowl shaves off valuable time without compromising taste – making it perfect for busy weeknights.

Step-by-Step Chicken Corn Bowl

Step 1: Marinate and Grill the Chicken

Brush the chicken breasts with olive oil, then season with paprika, garlic powder, cumin, salt, and pepper. Grill on medium-high heat for 6–8 minutes per side or until internal temperature hits 165°F. Let rest before slicing.

Pro Tip: Don’t skip the resting time – it helps keep the chicken juicy.

Step 2: Make the Street Corn Mix

In a bowl, mix the corn with mayonnaise, cotija cheese, chili powder, lime juice, and chopped cilantro. Give it a quick stir until everything is well coated.

Kitchen Hack: Using frozen corn? Sauté it in a hot skillet for a slightly charred, grilled flavor.

Step 3: Assemble the Bowl

Scoop a portion of warm rice into your bowl. Top with sliced grilled chicken and a generous helping of street corn. Layer on diced avocado, tomatoes, jalapeño, and drizzle with hot sauce or crema.

Customization Tip: Add black beans or shredded lettuce for extra volume and nutrients.

Healthier Alternatives for the Recipe

• Swap the Mayo: Use plain Greek yogurt to cut fat and boost protein.
• Use Brown or Cauliflower Rice: Adds fiber and reduces simple carbs.
• Go Dairy-Free: Replace cotija with nutritional yeast for a cheesy kick.
• Add Greens: Toss in arugula or spinach for extra micronutrients.

These tweaks preserve the bowl’s vibrant flavor while aligning it with various dietary preferences.

Serving Suggestions

• Family-Style Plating: Serve all components in separate bowls and let everyone build their own.
• Meal Prep: Portion into containers for a week’s worth of healthy lunches.
• Party Platter: Turn the chicken corn bowl into mini taco toppings for a DIY taco bar.

Pair with a refreshing cucumber-lime agua fresca or a crisp Mexican lager to elevate your dining experience.

Common Mistakes to Avoid

1. Overcooking the Chicken: Use a meat thermometer to prevent dryness.
2. Skipping the Char on Corn: Adds depth and authentic street flavor.
3. Overloading the Bowl: Balance textures and flavors instead of overwhelming the bowl.
4. Forgetting the Acid: A lime wedge can brighten the entire dish.

Avoiding these will keep your bowl balanced, flavorful, and photo-worthy.

Storing Tips for Chicken Corn Bowl

• Chicken: Store grilled chicken in an airtight container in the fridge for up to 4 days.
• Corn Mixture: Best fresh, but keeps well for 2 days refrigerated.
• Rice: Cool quickly and store up to 4 days. Reheat with a splash of water.
• Assembly Tip: Keep components separate until ready to eat for the best texture.

You can also freeze grilled chicken in batches for even faster future meals.

For more delicious cooking ideas and recipes, be sure to explore the full collection on our website!

Conclusion

The Grilled Chicken Street Corn Rice Bowl is your ticket to a quick, satisfying dinner packed with bold flavors and nutritious ingredients. It’s customizable, meal-prep friendly, and downright delicious.

Try this recipe tonight! Leave a comment below with your twist on the bowl, share your creation on social, and subscribe to our blog for more quick & flavor-packed recipes!

FAQs

Q: Can I use canned corn instead of fresh?
A: Absolutely! Just drain well and sauté for better texture and taste.

Q: Is this bowl spicy?
A: It can be! Adjust heat with jalapeños and hot sauce to suit your preference.

Q: Can I make this vegetarian?
A: Yes – use grilled tofu or black beans instead of chicken.

Q: What’s the best rice for this bowl?
A: Jasmine or basmati are great for fluffiness, but brown rice or cauliflower rice work too.

Q: How can I store leftovers?
A: Store components separately in airtight containers for up to 4 days.

Irresistible Chicken Corn Bowl – Quick & Flavor-Packed Dinner

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• Author: Chef eva
• Total Time: 35 minutes
• Yield: 2–3 bowls 1x
• Diet: Gluten Free

Print Recipe

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Description

A vibrant and satisfying Chicken Corn Bowl made with juicy grilled chicken, zesty street corn, and fluffy rice. This quick, flavor-packed dinner is perfect for busy weeknights and totally customizable for any dietary need!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp cumin

• Salt and pepper to taste

For the Street Corn:

• 2 cups corn kernels (fresh or frozen)

• ¼ cup mayonnaise or Greek yogurt

• ½ cup cotija cheese (or feta)

• ½ tsp chili powder

• Juice of 1 lime

• 2 tbsp chopped cilantro

For the Bowl Base:

• 2 cups cooked jasmine or basmati rice

Optional Toppings:

• Diced avocado

• Cherry tomatoes

• Sliced jalapeños

• Extra cilantro & lime wedges

• Chipotle crema or hot sauce

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Instructions

• Grill the Chicken: Coat chicken with olive oil and seasoning. Grill 6–8 minutes per side until fully cooked. Let it rest, then slice thinly.

• Make the Street Corn Mix: Combine corn, mayo (or yogurt), cotija, lime juice, chili powder, and cilantro in a bowl. Mix well.

• Assemble: Add rice to the bowl. Top with grilled chicken, street corn, and desired toppings. Serve immediately with lime wedges.

Notes

• Swap chicken with tofu for a vegetarian version.

• Use cauliflower rice for a low-carb alternative.

• Char corn in a hot skillet for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Grilling & Assembly
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 520 kcal
• Sugar: 5 g
• Sodium: 550 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 35 g
• Cholesterol: 80 mg

Keywords: chicken corn bowl, grilled chicken, rice bowl, street corn, quick dinner, healthy meal