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Street Corn Chicken Rice Bowl – A Flavor-Packed Summer Dish

Street Corn Chicken Rice Bowl – A Flavor-Packed Summer Dish

Ingredients

Scale

Grilled Chicken:

  • 4 small boneless, skinless chicken breasts
  • 1 batch chicken marinade (your favorite recipe)

Mexican Street Corn Salad:

  • 2 cups grilled corn (approx. 34 ears of corn)
  • ⅓ cup mayonnaise
  • ¼ cup feta cheese, crumbled
  • 2 tbsp fresh cilantro, chopped
  • 12 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
  • 12 avocados, sliced

Instructions

1️⃣ Grill the Chicken:

  1. 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).
  2. Preheat your grill to medium heat (400-450°F).
  3. Remove chicken from the marinade, allowing excess to drip off.
  4. Place chicken on direct heat and grill for 4-6 minutes per side until golden brown.
  5. Move the chicken to indirect heat and cook for another 5-7 minutes or until the internal temperature reaches 160°F.
  6. Remove from heat and let rest for 5 minutes (the internal temp will rise to 165°F, making it safe to eat).
  7. Slice or cube the chicken.

2️⃣ Make the Street Corn Salad:

  1. Preheat your grill to 450°F. Lightly coat shucked corn with olive oil and a sprinkle of salt.
  2. Grill for 10-12 minutes, turning every 2-3 minutes until lightly charred.
  3. Let cool slightly, then cut the kernels off the cob.
  4. In a large bowl, mix the corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, black pepper, red onions, and cotija cheese.
  5. Stir well and adjust seasonings to taste.

3️⃣ Assemble the Bowls:

  1. Divide the cooked rice among 4 bowls.
  2. Add grilled chicken and street corn salad to each bowl.
  3. Top with your choice of black beans, tomatoes, jalapeños, lime wedges, extra cilantro, sour cream, and avocado slices.
  4. 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.