Street Corn Chicken Burrito Bowl – Zamzows store
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Street Corn Chicken Burrito Bowl

Street Corn Chicken Burrito Bowl

Bring bold, fresh flavors to your dinner table with this easy Street Corn Chicken Burrito Bowl. Tender grilled chicken, cilantro-lime rice, sweet roasted corn, black beans, creamy cotija cheese, avocado, and a zesty street corn sauce come together for a meal that's perfect for busy weeknights or meal prep.

 

Ingredients

For the Bowl

  • 2 boneless, skinless chicken breasts

  • 2 cups cooked rice (or substitute cooked quinoa)

  • 1 (15-ounce) can black beans, drained and rinsed

  • ½ cup crumbled cotija cheese

    From the garden

  • 2 ears fresh corn, husks removed (or about 2 cups frozen corn)

  • 2 cups arugula

  • 1 cup cherry tomatoes, halved

  • 1 avocado, diced

  • ¼ cup fresh cilantro, chopped

  • Lime wedges, for serving

Street Corn Seasoning

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ¼ teaspoon cumin

  • Salt and black pepper, to taste

Optional Dressing

Instructions

  1. Grill the chicken. Season the chicken breasts with salt, pepper, and a light sprinkle of chili powder. Grill over medium-high heat for 6–8 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before dicing.

  2. Prepare the street corn. Brush the corn with olive oil and grill for 8–10 minutes, turning occasionally until lightly charred. Slice the kernels from the cob and toss with the chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. If using frozen corn, sauté it in a skillet until lightly browned before seasoning.

  3. Warm the black beans. Heat the drained and rinsed black beans in a small saucepan or microwave until warmed through.

  4. Cook the grain. Prepare rice according to package directions, or substitute quinoa for an extra boost of protein and fiber.

  5. Assemble the bowls. Divide the rice (or quinoa) among serving bowls. Top with arugula, black beans, grilled chicken, seasoned street corn, cherry tomatoes, avocado, cilantro, and cotija cheese.

  6. Finish and serve. Squeeze fresh lime over each bowl and drizzle with your favorite dressing. Green Goddess, ranch, or a cilantro lime crema all pair beautifully with the smoky, fresh flavors.

Tip

This recipe is perfect for meal prep. Store the dressing and avocado separately until you're ready to serve to keep everything fresh.

Posted on July 23, 2026
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