Description
Enjoy a vibrant and hearty street corn chicken rice bowl that combines grilled chicken, smoky grilled corn, and flavorful toppings for a delicious meal perfect for lunch or dinner. This recipe features tender marinated chicken, charred corn infused with chili and lime, and a medley of fresh vegetables and cheeses, all layered over fluffy rice for a satisfying experience.
Ingredients
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 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 choice (white, cilantro lime, brown, etc.)
- Black beans (canned or cooked)
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1-2 avocados, sliced
Instructions
- Marinate chicken: Combine chicken marinade ingredients (recipe not provided) and marinate chicken for at least 15 minutes to enhance flavor and tenderness.
- Grill chicken: Heat grill to medium heat. Grill chicken breasts for 4-6 minutes per side, then move to indirect heat and cook for an additional 5-7 minutes, or until the internal temperature reaches 160°F. Rest for 5 minutes before slicing or cubing.
- Grill corn: Preheat grill to 450°F. Brush corn with olive oil, sprinkle with salt, and grill for 10-12 minutes, turning every 2-3 minutes until lightly charred. Remove from grill and cut kernels off the cob.
- Prepare street corn salad: In a large bowl, mix grilled corn kernels, mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well and adjust seasonings as needed.
- Assemble bowls: Divide cooked rice among four bowls. Top each with sliced grilled chicken, street corn salad, and desired toppings like black beans, tomatoes, jalapeños, avocado, cilantro, sour cream, and lime wedges for added flavor and presentation.
Notes
- For a dairy-free variation, substitute dairy-free feta and cotija cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making this dish great for meal prep.
- You can customize toppings based on your preferences, adding or reducing ingredients like cheese or avocado.
Nutrition
- Serving Size: 1 bowl
- 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
