Description
This vibrant Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken with a zesty, creamy street corn salad served over fluffy rice. Packed with bold flavors from chili powder, lime juice, fresh cilantro, and tangy cheeses, this dish is perfect for a flavorful, satisfying weeknight meal or casual gathering.
Ingredients
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (ingredients not specified but typically includes lime juice, garlic, chili powder, salt, and oil)
Street Corn Salad
- 2 cups grilled corn kernels (about 3–4 ears 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
Additional Bowl Ingredients and Toppings
- 4 cups cooked rice (any variety)
- Black beans (quantity as desired)
- Cherry tomatoes, halved (quantity as desired)
- Jalapeño slices (quantity as desired)
- Lime wedges (for serving)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (for serving)
- 1–2 avocados, sliced
Instructions
- Marinate and Grill Chicken: Combine all ingredients for the chicken marinade in a bowl, then add the chicken breasts to marinate for at least 20 minutes to infuse flavor. Preheat the grill and cook the chicken until fully cooked through, about 6-8 minutes per side depending on thickness. Once grilled, let the chicken rest briefly before slicing or cubing it.
- Prepare Street Corn Salad: Grill the corn on the cob until slightly charred, then cut the kernels off the cob and place them in a mixing bowl. Add mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and cotija cheese. Mix everything well to combine into a creamy, flavorful salad.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top with sliced or cubed grilled chicken and a generous scoop of the street corn salad. Add black beans, halved cherry tomatoes, jalapeño slices, and sliced avocado as desired. Garnish with fresh cilantro leaves, squeeze lime wedges over the bowl, and add a dollop of sour cream if you like.
Notes
- For best flavor, marinate the chicken for at least 20 minutes or up to overnight.
- You can use any rice variety you prefer, such as white, brown, or cilantro lime rice.
- Adjust the spiciness by adding more or fewer jalapeño slices or chili powder to the salad.
- To make this dish gluten-free, ensure the marinade and toppings contain no gluten ingredients.
- Leftover grilled chicken and street corn salad work great for meal prep and can be stored separately in the fridge for up to 3 days.
