Street Corn Chicken Rice Bowl – A Flavor-Packed Summer Dish
- Author: therecipemingle
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (your favorite recipe)
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3–4 ears of corn)
- ⅓ cup mayonnaise
- ¼ cup feta cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1–2 tbsp lime juice
- ½ tbsp garlic, minced
- ½ tsp chili powder
- ¼ tsp paprika
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ cup red onion, diced
- ¼ cup cotija cheese, crumbled
Rice Bowl Base & Optional Toppings:
- 4 cups cooked rice (white, brown, or cauliflower rice)
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro
- Sour cream
- 1–2 avocados, sliced
1️⃣ Grill the Chicken:
- Prepare your chicken marinade in a bowl. Add the chicken breasts, coat well, cover, and refrigerate for at least 15 minutes (or up to 1 hour).
- Preheat your grill to medium heat (400-450°F).
- Remove chicken from the marinade, allowing excess to drip off.
- Place chicken on direct heat and grill for 4-6 minutes per side until golden brown.
- Move the chicken to indirect heat and cook for another 5-7 minutes or until the internal temperature reaches 160°F.
- Remove from heat and let rest for 5 minutes (the internal temp will rise to 165°F, making it safe to eat).
- Slice or cube the chicken.
2️⃣ Make the Street Corn Salad:
- Preheat your grill to 450°F. Lightly coat shucked corn with olive oil and a sprinkle of salt.
- Grill for 10-12 minutes, turning every 2-3 minutes until lightly charred.
- Let cool slightly, then cut the kernels off the cob.
- In a large bowl, mix the corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, black pepper, red onions, and cotija cheese.
- Stir well and adjust seasonings to taste.
3️⃣ Assemble the Bowls:
- Divide the cooked rice among 4 bowls.
- Add grilled chicken and street corn salad to each bowl.
- Top with your choice of black beans, tomatoes, jalapeños, lime wedges, extra cilantro, sour cream, and avocado slices.
- Serve and enjoy!
Notes
- Make it spicier: Add cayenne pepper to the corn salad or drizzle with hot sauce.
- Use another protein: Swap chicken for grilled shrimp, steak, or tofu.
- Meal prep friendly: Store ingredients separately and assemble fresh for quick lunches.