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
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Marinate the Chicken: Place chicken in a shallow dish, cover with marinade, and refrigerate for 15 minutes to 1 hour.
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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.
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Grill the Corn: Rub corn with olive oil and salt. Grill for 10-12 minutes, turning occasionally, until charred.
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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.
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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
