Description
The Street Corn Chicken Rice Bowl is a vibrant, Mexican-inspired meal packed with flavor and texture. This recipe features juicy grilled chicken marinated in a zesty blend, a smoky and creamy street corn salad, and your favorite toppings layered over fluffy rice. Perfect for summer dinners or meal prepping, each bowl is customizable and bursting with fresh, bold taste.
Ingredients
Grilled Chicken
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (see Note below)
Mexican Street Corn Salad
- 2 cups grilled corn (approx. 3–4 cobs of corn)
- 1/3 cup mayo
- 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
Rice Bowl Base & Toppings
- 4 cups rice of your choice, cooked
- Black beans (optional)
- Cherry tomatoes, halved (optional)
- Jalapeño slices (optional)
- Lime wedges (optional)
- Additional fresh cilantro leaves (optional)
- Sour cream (optional)
- 1–2 avocado, sliced (optional)
Chicken Marinade (Suggested)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Marinate the Chicken: In a small bowl, whisk together the chicken marinade ingredients. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 15 minutes or up to 1 hour for extra flavor.
- Grill the Chicken: Preheat your grill to medium heat (about 400/450°F). Remove chicken from marinade, letting the excess drip off. Grill on direct heat for 4–6 minutes per side until grill marks appear. Move the chicken to indirect heat and cook for an additional 5–7 minutes without flipping, or until a meat thermometer reads 160°F at the thickest part. Take off the grill and rest for at least 5 minutes to allow juices to redistribute. Slice or cube the chicken once rested.
- Grill the Corn: While the chicken marinates, preheat your grill to high (450°F). Lightly coat shucked corn cobs with olive oil and sprinkle with salt. Grill on direct heat, turning every 2–3 minutes until charred and cooked through (10–12 minutes). Let cool slightly, then slice off the kernels.
- Mix the Street Corn Salad: In a large bowl, combine the grilled corn kernels, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir until everything is evenly mixed. Taste and adjust seasonings as desired.
- Assemble the Rice Bowls: Divide the cooked rice among four serving bowls. Top with grilled chicken and a generous scoop of street corn salad. Add your favorite toppings such as black beans, cherry tomatoes, jalapeño slices, avocado, fresh cilantro, lime wedges, or sour cream.
- Serve and Enjoy: Customize each bowl to taste and serve immediately while the chicken and corn salad are fresh and flavorful.
Notes
- The chicken marinade can be customized to taste – try adding a pinch of cayenne for extra heat.
- Make the corn salad spicier by adding more chili powder or diced jalapeño.
- Leftover chicken and corn salad can be refrigerated separately for up to three days.
- This recipe works with grilled, steamed, or microwaved corn if you don’t have a grill.
- Use brown rice, quinoa, or cauliflower rice as a base for a gluten-free or lighter option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 6g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 110mg
