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Mexican-inspired street corn chicken rice bowl with grilled corn, marinated chicken breast, lime wedges, pickled red onions, cotija cheese, and white rice in a black bowl

Street Corn Chicken Rice Bowl

A vibrant fusion dish combining Mexican street corn flavors with tender marinated chicken and fluffy rice. This bowl features charred corn, perfectly seasoned chicken, and a medley of fresh vegetables, all topped with cotija cheese and lime crema.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Mexican-Fusion
Cuisine American
Servings 4 Serving
Calories 559 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 1.5 lbs boneless, skinless chicken breasts
  • 3 tablespoons lime juice
  • 4 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Corn:
  • 4 ears fresh corn
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Rice Base:
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 teaspoon salt
  • For the Vegetables:
  • 1 red bell pepper, sliced
  • 1 red onion, diced
  • 2 tomatoes, diced
  • For Garnish:
  • 1 cup cotija cheese, crumbled
  • Fresh cilantro
  • Lime wedges
  • 1 avocado, sliced
  • Green onions, chopped

Instructions
 

  • Marinate the Chicken:
    Cut chicken into bite-sized pieces
    Mix lime juice, minced garlic, cumin, chili powder, salt, and pepper
    Combine chicken with marinade
    Refrigerate for 30 minutes minimum
  • Prepare the Corn:
    Remove husks and silk from corn
    Brush with olive oil
    Season with salt and pepper
    Grill for 10-12 minutes, rotating occasionally
    Cool and cut kernels from cob
  • Cook the Rice:
    Rinse rice thoroughly
    Combine with chicken broth in saucepan
    Bring to boil, then reduce to simmer
    Cover and cook 18-20 minutes
    Let rest 5 minutes, then fluff
  • Sauté Vegetables:
    Heat olive oil in skillet
    Add bell peppers and onions
    Sauté until softened
    Season with salt and pepper
  • Assembly:
    Layer rice in bowls
    Add grilled corn
    Add sautéed vegetables
    Top with chicken
    Garnish with cotija cheese, cilantro, and lime
    Add sliced avocado
    Serve immediately

Notes

  • Can substitute frozen corn if fresh isn't available
  • Make ahead: prepare components separately and assemble when ready
  • Store components separately in airtight containers for up to 3 days
  • For meal prep, keep garnishes separate until serving
  • Protein: 42g
  • Carbohydrates: 65g
  • Fat: 18g
  • Fiber: 6g
  • Sugar: 4g
Keyword elote chicken bowl, healthy rice bowl, mexican chicken bowl, mexican fusion recipe, street corn chicken rice bowl