Imagine a bowl bursting with flavor, colors and textures that remind you of your favorite street food! Our Street Corn Chicken Rice Bowls bring together tender grilled chicken, the creamy, tangy pop of Mexican street corn, and a bounty of fresh toppings all nestled on a bed of fluffy rice. It’s one of those meals that you’ll find yourself craving — fast!
Why You’ll Love This Recipe
- Bold Flavors: The combination of smoky grilled chicken and vibrant street corn salad is simply irresistible.
- Customizable: From mild to spicy, you can easily adjust the ingredients and toppings to suit your taste.
- Nutrient-Packed: Filled with protein, vitamins, and minerals for a well-rounded meal.
- Great for Meal Prep: Prepares ahead and stores beautifully for quick meals all week.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze! Each component adds a unique layer of flavor and texture to the Street Corn Chicken Rice Bowls, creating a dish that’s as delightful to make as it is to eat.
- Chicken Breasts: The juicy base of your bowls, seasoned and grilled to perfection.
- Grilled Corn: Provides a sweet and smoky element that’s essential for that street corn taste!
- Mayonnaise: Gives the corn salad its creamy, tangy dressing.
- Feta Cheese: Adds a tangy, salty crumble that’s simply addictive.
- Cilantro: Brings fresh, herbal notes that brighten up the dish.
- Lime Juice: A splash of acidity to balance the creamy and savory flavors.
- Chili Powder and Paprika: These spices add a bit of heat and smoky depth.
- Rice: The hearty base that holds all the flavors together in a perfect bowl.
- Avocados, Black Beans, Jalapeños: These toppings provide extra creaminess, protein, and a spicy kick!
Variations
Want to switch things up? These variations allow for some fun experimentation and adjustment, making it easy to tailor the Street Corn Chicken Rice Bowls to meet specific dietary needs or personal preferences.
- Dairy-Free Version: Substitute dairy-free feta and cotija for a lactose-free option.
- Vegetarian Delight: Skip the chicken and add extra beans, grilled portobello mushrooms, or tofu for a meat-free meal.
- Whole Grain Twist: Swap your favorite whole grain like quinoa or farro for rice for added fiber.
- Extra Spicy: More jalapeños or a dash of hot sauce will add a fiery kick!
How to Make Street Corn Chicken Rice Bowls
Marinate Chicken
Start by combining your ingredients for the marinade and letting those chicken breasts soak up the delicious flavors for at least 15 minutes. This ensures juicy, flavorful bites in every mouthful.
Grill Chicken
Preheat your grill to medium heat and grill the chicken for 4-6 minutes per side. Once perfectly crispy and juicy, move them off the direct heat to finish cooking through.
Grill Corn
With your grill still hot, toss on the corn. Drizzle with olive oil, sprinkle with salt, and grill until nicely charred. This brings out the sweet, smoky flavors essential for the street corn salad.
Make Street Corn Salad
In a bowl, mix together the grilled corn, a creamy mayo dressing, fresh herbs, and crumble in some tangy cheeses for that authentic elote taste. Adjust the spices as you like.
Assemble Bowls
Layer your bowls starting with a bed of warm rice, then the juicy sliced chicken, and a generous scoop of corn salad. Add your favorite toppings like black beans, avocado slices, and a squeeze of lime!
Pro Tips for Making Street Corn Chicken Rice Bowls
- Perfect Grilling: Keep the grill at a steady medium heat for even cooking of chicken and corn.
- Flavor Boost: Add a dash of smoked paprika to the corn salad for an extra smoky layer.
- Quick Prep: Prepare and marinate chicken a day in advance to streamline cooking time.
- Ingredient Selection: Use fresh, in-season corn for the sweetest, juiciest kernels.
How to Serve Street Corn Chicken Rice Bowls
Garnishes
Top these bowls with fresh chopped cilantro, a sprinkle of extra cotija cheese, and generous lime wedges for a burst of brightness with every bite!
Side Dishes
Pair your Street Corn Chicken Rice Bowls with a side of tortilla chips and guacamole or a simple mixed green salad to complement the rich flavors.
Creative Ways to Present
For a fun, family-style presentation, serve components in separate bowls and let everyone build their own customized bowl, adding toppings and garnishes as they choose.
Make Ahead and Storage
Storing Leftovers
Place any leftover components in an airtight container and refrigerate for up to three days. Keep the elements separate to maintain freshness.
Freezing
You can freeze the grilled chicken and corn salad separately for up to three months. Let them thaw in the fridge overnight prior to reheating.
Reheating
Gently reheat the chicken in a skillet over medium heat or in the microwave, and toss the corn salad lightly to refresh its flavors before serving.
FAQs
-
Can I use canned corn instead of grilled?
Yes, while grilled corn adds a unique smokiness, canned corn can be a quick substitute. Just ensure to drain it well.
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How can I make this meal spicier?
Add extra jalapeño slices or incorporate spicy hot sauce into your toppings or corn salad.
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Is there a way to make it vegetarian?
Definitely! Replace chicken with grilled or roasted vegetables and perhaps add more beans or tofu to boost protein.
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What type of rice works best?
Any rice you love will work, but a fluffy basmati or jasmine rice compliments the dish wonderfully, absorbing all the flavors.
Final Thoughts
If you’re looking for a deliciously satisfying meal that brings a fresh twist to your dinner table, give these Street Corn Chicken Rice Bowls a try. Whether you’re feeding the family or indulging solo, this dish is sure to become a new favorite!
Print
Street Corn Chicken Rice Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
This vibrant Street Corn Chicken Rice Bowl combines tender marinated grilled chicken, smoky charred corn salad, and fresh toppings, creating a flavorful and satisfying meal packed with bold Mexican-inspired flavors and textures. Perfect for quick weeknight dinners or last-minute gatherings, it’s customizable with your favorite toppings and sides.
Ingredients
Grilled Chicken:
4 small boneless, skinless chicken breasts1 batch chicken marinade (recipe not provided)
Mexican Street Corn Salad:
2 cups grilled corn (approx. 3-4 cobs of corn)1/3 cup mayonnaise
1/4 cup feta cheese, crumbled
2 tablespoons fresh cilantro, chopped
1-2 tablespoons lime juice
1/2 tablespoon garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup red onion, diced
1/4 cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings:
4 cups cooked rice of your choiceBlack beans
Cherry tomatoes, halved
Jalapeño slices
Lime wedges
Additional fresh cilantro leaves
Sour cream
1-2 avocados, sliced
Instructions
- Marinate chicken: Combine chicken marinade ingredients (not provided) and marinate chicken for at least 15 minutes to infuse flavor and tenderize.
- Grill chicken: Heat grill to medium heat. Grill the chicken breasts for 4-6 minutes per side, then move to indirect heat and cook for an additional 5-7 minutes, or until an internal temperature of 160°F is reached. Rest the chicken for 5 minutes before slicing or cubing to retain juices.
- Grill corn: Preheat grill to 450°F. Drizzle fresh corn with olive oil and sprinkle with salt. Grill for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender. Remove from grill and cut kernels off the cob.
- Make street corn salad: In a mixing bowl, combine grilled corn kernels, mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and crumbled cotija cheese. Stir well to incorporate all the flavors, tasting and adjusting seasonings as needed.
- Assemble bowls: Divide cooked rice among four bowls. Top each with sliced grilled chicken, a generous scoop of street corn salad, and your favorite toppings such as cherry tomatoes, jalapeño slices, avocado, lime wedges, cilantro, sour cream, and black beans for added flavor and texture.
Notes
- For a dairy-free alternative, substitute dairy-free feta and cotija cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, ideal for quick meals or meal prep.
- Feel free to customize the toppings based on your preferences, such as adding more spice or extra vegetables.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 680 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 80 mg
