Description
This Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken with a flavorful street corn salad, served over a bed of rice and topped with vibrant, fresh ingredients. Perfect for a hearty and satisfying meal with a delicious blend of smoky, tangy, and creamy flavors.
Ingredients
Scale
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (typically includes lime juice, garlic, chili powder, salt, and oil)
Street Corn Salad
- 2 cups grilled corn kernels (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
Bowl Elements and Toppings
- 4 cups cooked rice of your choice
- Black beans (quantity to preference)
- Cherry tomatoes, halved (quantity to preference)
- Jalapeño slices (quantity to preference)
- Lime wedges (for garnish)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (for serving)
- 1–2 avocados, sliced
Instructions
- Marinate the Chicken: Combine all chicken marinade ingredients in a bowl. Add the chicken breasts and coat them evenly. Let them marinate for at least 20 minutes to absorb all the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts until thoroughly cooked, about 6-7 minutes per side depending on the thickness. Ensure internal temperature reaches 165°F (74°C). Once cooked, slice or cube the chicken.
- Prepare the Street Corn Salad: Grill the corn on the cob until lightly charred on all sides. Let cool slightly, then cut kernels off the cob. In a mixing bowl, combine grilled corn kernels with mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and crumbled cotija cheese. Mix well to combine for a creamy, flavorful salad.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with slices or cubes of grilled chicken and a generous scoop of the street corn salad. Add black beans, cherry tomatoes, jalapeño slices, and avocado slices as desired.
- Garnish and Serve: Garnish bowls with fresh cilantro leaves, a dollop of sour cream, and lime wedges on the side for squeezing over. Serve immediately while warm and enjoy the vibrant mix of flavors.
Notes
- For extra smoky flavor, char the corn directly on the grill for several minutes on each side.
- Chicken marinade can include ingredients like lime juice, garlic, olive oil, chili powder, and cumin for a zesty taste.
- Use any rice you prefer—white, brown, or cilantro-lime rice works well.
- Adjust jalapeño slices according to your preferred level of heat.
- Leftovers can be stored in the refrigerator for up to 3 days, but avocado is best added fresh to maintain texture.
