Street Corn Chicken Rice Bowl (Print Format)
Grilled chicken, street corn, and rice with fresh toppings, perfect for a hearty Mexican-inspired meal.
# Ingredients:
→ Grilled Chicken
01 -
4 small boneless, skinless chicken breasts
02 -
1 batch chicken marinade
→ Mexican Street Corn Salad
03 -
2 cups grilled corn (approx. 3–4 cobs of corn)
04 -
1/3 cup mayo
05 -
1/4 cup feta cheese, crumbled
06 -
2 tablespoons fresh cilantro, chopped
07 -
1–2 tablespoons lime juice
08 -
1/2 tablespoon garlic, minced
09 -
1/2 teaspoon chili powder
10 -
1/4 teaspoon paprika
11 -
1/4 teaspoon kosher salt
12 -
1/8 teaspoon ground black pepper
13 -
1/4 cup red onion, diced
14 -
1/4 cup cotija cheese, crumbled
→ Rice Bowl Options and Toppings
15 -
4 cups rice of your choice, cooked
16 -
black beans
17 -
cherry tomatoes, halved
18 -
jalapeño slices
19 -
lime wedges
20 -
additional fresh cilantro leaves
21 -
sour cream
22 -
1–2 avocados, sliced
# Steps:
01 -
Combine chicken marinade ingredients in a small bowl. Place chicken breasts in a shallow dish and pour marinade over. Cover and refrigerate for 15 minutes to 1 hour. Preheat grill to 400–450°F. Remove chicken from marinade and cook over direct heat for 4–6 minutes per side. Transfer to indirect heat and continue cooking for 5–7 minutes, or until the internal temperature reaches 160°F. Let rest for 5 minutes, during which the temperature will rise to 165°F. Slice or cube before serving.
02 -
Preheat grill to 450°F. Lightly coat shucked ears of corn with olive oil and sprinkle with salt. Grill directly, turning every 2–3 minutes, until slightly charred (10–12 minutes). Cool slightly, then cut off kernels. In a large bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well and adjust seasonings as desired.
03 -
Divide cooked rice, grilled chicken, and street corn salad evenly among four bowls. Top with additional cilantro, jalapeño slices, and other toppings of choice. Serve and enjoy.
# Tips:
01 -
To make this dish dairy-free, substitute dairy-free feta for traditional feta and cotija cheese.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.