Street Corn Chicken Rice Bowl

Introduction

The Street Corn Chicken Rice Bowl is a flavorful and hearty summer dish that combines grilled chicken, Mexican street corn salad, and a variety of toppings, all served over a bed of fluffy rice. It’s made with simple ingredients and can be customized with a variety of toppings to suit your preferences. This recipe brings together the smoky, tangy flavors of grilled chicken and street corn for a wholesome, easy-to-make meal.

Ingredients

Grilled Chicken:

• 4 small boneless, skinless chicken breasts
• 1 batch chicken marinade (store-bought or homemade)

Mexican Street Corn Salad:

• 2 cups grilled corn (approx. 3–4 cobs)
• 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

Rice Bowl Options & Toppings:

• 4 cups cooked rice (any variety: jasmine, basmati, brown rice, quinoa, etc.)
• Black beans
• Cherry tomatoes, halved
• Jalapeño slices
• Lime wedges
• Additional fresh cilantro leaves
• Sour cream
• 1–2 avocado, sliced

Instructions

Grill the Chicken:

1. Marinate: Combine the chicken marinade ingredients in a small bowl. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for 15 minutes (or up to an hour).
2. Grill: Preheat the grill to medium heat (about 400/450°F). Remove the chicken from the marinade, letting excess drip off, and place it on the grill over direct heat. Cook for 4-6 minutes per side.
3. Finish Cooking: Move the chicken to indirect heat on the grill and cook for an additional 5-7 minutes, or until the internal temperature reaches 160°F. Remove from the grill and let it rest for at least 5 minutes to allow the juices to redistribute. Slice or cube the chicken.

Make the Street Corn Salad:

4. Grill Corn: Preheat the grill to 450°F. Rub each ear of corn with a light drizzle of olive oil and sprinkle with salt. Grill the corn directly over high heat for 10-12 minutes, turning every 2-3 minutes until slightly charred.
5. Mix: Cut the kernels off the cob and combine them in a large bowl with mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well to combine. Adjust seasonings as desired.

Assemble the Rice Bowls:

6. Build: Divide the cooked rice between four bowls. Top with the grilled chicken, street corn salad, and any additional toppings of your choice (black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, avocado).
7. Serve: Garnish with extra cilantro and serve immediately.

Conclusion

The Street Corn Chicken Rice Bowl is a delicious, versatile meal that is perfect for summer nights. With its combination of marinated grilled chicken, fresh and tangy street corn salad, and a variety of toppings, this dish is packed with flavor and texture. It’s easy to make, and leftovers can be stored in an airtight container in the refrigerator for up to three days, making it an ideal meal prep option. Enjoy this vibrant, customizable bowl with your favorite toppings for a fresh and satisfying dining experience.

For more details, visit the full recipe

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