Description
This vibrant Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken, smoky street corn salad, and fluffy rice to create a flavorful and satisfying meal inspired by the classic Mexican street corn. Topped with fresh vegetables, creamy cheeses, and zesty lime, it’s perfect for a wholesome lunch or dinner packed with bold flavors.
Ingredients
Scale
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (typically includes olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper)
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
Rice and Toppings
- 4 cups cooked rice of your choice
- Black beans (to taste)
- Cherry tomatoes, halved (to taste)
- Jalapeño slices (to taste)
- Lime wedges (for garnish)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (optional, for topping)
- 1–2 avocados, sliced
Instructions
- Marinate the Chicken: Combine all ingredients for the chicken marinade in a bowl. Add the chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Grill the Chicken: Preheat a grill to medium-high heat. Grill the marinated chicken breasts until fully cooked through and no longer pink in the center, about 6-7 minutes per side depending on thickness. Once done, remove from grill and let rest for a few minutes before slicing or cubing.
- Prepare the Street Corn Salad: Grill the corn cobs over medium-high heat until they develop a slight char, about 8-10 minutes, turning occasionally. Allow to cool slightly, then cut the kernels off the cob. In a bowl, mix the grilled corn kernels with mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and cotija cheese. Stir until well combined.
- Cook the Rice: Prepare 4 cups of rice according to package instructions. Use your preferred variety such as long grain, basmati, or jasmine rice.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each with sliced or cubed grilled chicken and a generous serving of street corn salad.
- Add Toppings: Add black beans, halved cherry tomatoes, jalapeño slices, and sliced avocado as desired. Garnish with additional fresh cilantro leaves, lime wedges, and a dollop of sour cream if using.
- Serve: Serve the bowls warm, allowing everyone to squeeze fresh lime juice over their bowl and mix toppings to their taste.
Notes
- You can substitute the chicken breasts with thighs if preferred for juicier meat.
- For a vegetarian version, omit the chicken and add extra black beans or grilled tofu.
- Adjust the amount of chili powder and jalapeños to control the heat level.
- To save time, pre-grilled frozen corn can be used instead of fresh corn cobs.
- Rice can be made ahead of time and kept warm for easier assembly.
