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
