Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining juicy grilled chicken, smoky charred corn salad, and fresh toppings like avocado, cherry tomatoes, and cilantro, layered over a bed of fluffy rice. Perfect for a satisfying and colorful dinner, it blends Mexican-inspired flavors with easy grilling techniques.
Ingredients
Scale
Chicken
- 4 small boneless, skinless chicken breasts
- Preferred marinade for chicken (e.g., lime juice, garlic, chili powder, paprika, salt, pepper)
Street Corn Salad
- 2 cups grilled corn kernels (approx. 3-4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Bowl Toppings & Base
- 4 cups cooked rice (your choice of white, brown, or Mexican rice)
- 1/2 cup black beans (optional, rinsed and drained)
- 1/2 cup cherry tomatoes, halved
- Jalapeño slices to taste
- 1 avocado, sliced
- Sour cream for garnish
- Additional fresh cilantro for garnish
Instructions
- Marinate the Chicken: Prepare your preferred marinade with lime juice, garlic, chili powder, paprika, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 30 minutes in the refrigerator to absorb the flavors.
- Grill the Corn: Heat your grill to medium-high heat and cook the corn cobs for 10-15 minutes, turning occasionally until the kernels are nicely charred. Remove the kernels from the cobs using a sharp knife.
- Prepare the Street Corn Salad: In a mixing bowl, combine the grilled corn kernels with mayo, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, and pepper. Mix thoroughly to blend all ingredients and set aside.
- Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Slice the grilled chicken and arrange it on top of the rice. Add generous spoonfuls of the street corn salad, black beans, halved cherry tomatoes, jalapeño slices, avocado slices, and a dollop of sour cream. Garnish with fresh cilantro and a squeeze of lime if desired.
Notes
- Marinate chicken for longer if time allows, up to 4 hours, for deeper flavor.
- You can substitute feta cheese with cotija or queso fresco for a more authentic Mexican street corn taste.
- If you don’t have access to a grill, corn and chicken can be cooked using a grill pan or stovetop skillet.
- Adjust jalapeño slices according to your spice tolerance.
- For a lower calorie option, substitute mayo with Greek yogurt.
- Serve immediately for best texture and freshness.
