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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl combines grilled chicken, seasoned rice, and a creamy, flavorful street corn topping for a delicious and customizable meal. It's a versatile dish that can be adjusted to suit various tastes and dietary needs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

Grilled Chicken:

  • 4 small boneless skinless chicken breasts
  • 1 batch of chicken marinade

Mexican Street Corn Salad:

  • 2 cups grilled corn about 3–4 cobs of corn
  • 1/3 cup mayonnaise
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh chopped cilantro
  • 1 –2 tablespoons lime juice
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup diced red onion
  • 1/4 cup crumbled cotija cheese

Other Rice Bowl Options & Toppings (Build Your Own):

  • 4 cups cooked rice of your choice
  • Black beans
  • Cherry tomatoes halved
  • Jalapeño slices
  • Lime wedges
  • Extra fresh cilantro leaves

Sour cream

  • 1 –2 avocados sliced

Instructions
 

Grilled Chicken:

  • In a small bowl, combine the ingredients for the chicken marinade. Place the chicken breasts in a shallow baking dish or glass container, and pour the marinade over them, ensuring the chicken is well-coated. Cover and refrigerate for 15 minutes (or up to 1 hour).
  • Preheat the grill to medium heat (around 400-450°F).
  • Remove the chicken from the marinade, allowing any excess to drip off, and place the chicken directly over the flame. Grill for 4-6 minutes on each side.
  • Move the chicken away from the direct flame to cook on indirect heat, maintaining the grill temperature. Continue cooking for an additional 5-7 minutes (no need to flip). The chicken will cook as though it's in an oven. Check the internal temperature at the thickest part of the chicken; it should reach 160°F.
  • Remove the chicken from the grill and let it rest for at least 5 minutes to allow the juices to redistribute. The internal temperature will rise by about 10 additional degrees during this time. Chicken is safe to eat once it reaches 165°F at the thickest part of the breast.
  • Slice or cube the chicken as desired.

Street Corn Salad:

  • Preheat the grill to 450°F. Place clean, shucked ears of sweet corn on a plate or baking sheet and lightly drizzle with olive oil. Use your hands to rub the oil into the corn and sprinkle lightly with salt.
  • Grill the corn over high, direct heat for 10-12 minutes, turning every 2-3 minutes using grill tongs, until the corn is slightly charred. Remove from the grill and let it cool slightly before using a sharp knife to cut the kernels off the cob.
  • In a large bowl, combine the grilled corn with mayo, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onions, and crumbled cotija cheese. Stir well to combine.
  • Taste and adjust the flavors by adding more lime juice, chili powder, feta, or any other ingredient to your liking.

Build Your Bowl:

  • Divide the cooked rice, grilled chicken, and street corn salad evenly among four bowls.
  • Top each bowl with fresh cilantro, jalapeño slices, and any additional toppings you prefer.
  • Enjoy!

Notes

Dairy-Free: You can easily substitute dairy-free feta for the regular feta and cotija cheese.
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.