Why You’ll Love This Recipe
This dish is packed with the bold flavors of Mexican street corn, combined with the freshness of cilantro, the zing of lime, and the richness of grilled chicken. It’s an easy-to-make, balanced meal that can be enjoyed by the whole family. Plus, it’s highly customizable, allowing you to add or omit toppings based on your preferences, making it a versatile and crowd-pleasing option.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 cup chicken marinade (store-bought or homemade)
- 2 fresh corn on the cob (or frozen corn)
- 1/2 cup mayo
- 1/4 cup feta cheese
- 1/4 cup cotija cheese
- 1/4 cup cilantro, chopped
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1/4 red onion, diced
- 2 cups cooked rice (any variety)
- 1/2 cup black beans (optional)
- Optional toppings: cherry tomatoes, sliced jalapenos, avocado, sour cream, lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken: Place the chicken breasts in a shallow dish and cover with chicken marinade. Let it sit for 15 minutes or up to 1 hour in the refrigerator.
- Grill the Chicken: Preheat the grill to medium-high heat. Cook the chicken for 4-6 minutes on each side over direct heat, then move to indirect heat for 5-7 minutes until the internal temperature reaches 160°F.
- Grill the Corn: Rub the corn on the cob with olive oil and sprinkle with salt. Grill the corn for 10-12 minutes, turning occasionally, until nicely charred.
- Prepare the Mexican Street Corn Salad: Once the corn is grilled, cut off the kernels and combine with mayo, feta cheese, cotija cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, black pepper, and red onion in a large bowl.
- Assemble the Bowl: Place a serving of rice in each bowl and top with sliced grilled chicken, Mexican street corn salad, black beans, and any additional toppings you desire.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Skip the chicken and use grilled tofu or another plant-based protein.
- Rice Substitutes: Try quinoa or cauliflower rice for a low-carb alternative.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the bowl for extra heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the chicken and rice in the microwave or on the stove. For the corn salad, it can be enjoyed cold or at room temperature.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn can be used if fresh corn isn’t available, but grilling fresh corn provides a better flavor.
How do I make my own chicken marinade?
Combine olive oil, lime juice, garlic, chili powder, cumin, and a pinch of salt for a simple homemade marinade.
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a great option for a more fiber-rich base.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are gluten-free.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and prepare the corn salad in advance, then assemble the bowls when ready to serve.
What if I don’t like cilantro?
If you don’t like cilantro, you can substitute it with parsley or simply omit it.
Can I add other vegetables to this dish?
Yes, roasted bell peppers, grilled zucchini, or avocado slices would be excellent additions.
Is this recipe good for meal prep?
Definitely! You can prepare the rice, chicken, and corn salad ahead of time, then assemble the bowls when ready to eat.
Can I use a different protein instead of chicken?
Yes, this recipe works great with shrimp, steak.
How spicy is this dish?
The spice level is moderate, but you can adjust it to your liking by adding more chili powder or jalapeños.
Conclusion
This Street Corn Chicken Rice Bowl is an easy-to-make, vibrant, and flavor-packed dish that’s perfect for a summer dinner. With its customizable ingredients and fresh, zesty toppings, it’s a great option for feeding a crowd or enjoying as a solo meal. Whether you’re grilling up for a family dinner or meal prepping for the week, this recipe is sure to satisfy your cravings for something delicious and satisfying.
Print
Street Corn Chicken Rice
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This flavorful Street Corn Chicken Rice Bowl combines grilled chicken, Mexican street corn, and fresh toppings over a base of fluffy rice. Perfect for summer, it’s customizable to suit any preference, with the bold flavors of cilantro, lime, and chili powder making each bite irresistible. Easy to make and full of vibrant ingredients, this dish is ideal for dinner or meal prepping.
Ingredients
2 boneless, skinless chicken breasts (or thighs)
1 cup chicken marinade (store-bought or homemade)
2 fresh corn on the cob (or frozen corn)
1/2 cup mayo
1/4 cup feta cheese
1/4 cup cotija cheese
1/4 cup cilantro, chopped
2 tbsp fresh lime juice
1 clove garlic, minced
1 tsp chili powder
1 tsp paprika
Salt and black pepper, to taste
1/4 red onion, diced
2 cups cooked rice (any variety)
1/2 cup black beans (optional)
Optional toppings: cherry tomatoes, sliced jalapenos, avocado, sour cream, lime wedges
Instructions
-
Marinate the Chicken: Place chicken in a shallow dish, cover with marinade, and refrigerate for 15 minutes to 1 hour.
-
Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 4-6 minutes on each side, then move to indirect heat for 5-7 minutes until the internal temperature reaches 160°F.
-
Grill the Corn: Rub corn with olive oil and salt. Grill for 10-12 minutes, turning occasionally, until charred.
-
Prepare the Mexican Street Corn Salad: Remove kernels from grilled corn and mix with mayo, feta, cotija, cilantro, lime juice, garlic, chili powder, paprika, salt, black pepper, and red onion in a bowl.
-
Assemble the Bowl: Serve rice in bowls and top with sliced chicken, street corn salad, black beans, and desired toppings.
Notes
Vegetarian Option: Replace chicken with grilled tofu or other plant-based proteins.
Low-Carb Option: Substitute rice with quinoa or cauliflower rice.
Spicy Kick: Add jalapeños or hot sauce for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
