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Street Corn Chicken Rice Bowl Recipe

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Street Corn Chicken Rice Bowl is a vibrant and flavorful Mexican-inspired dish perfect for summer. It features marinated and grilled chicken breasts paired with a zesty street corn salad, all served over a bed of your favorite rice. This hearty bowl combines smoky grilled flavors with creamy, tangy elements from the corn salad, offering a delightful balance of textures and tastes.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Marinade + Grilled Chicken:

  • 4 small boneless, skinless chicken breasts
  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons garlic, minced
  • 1 teaspoon lemon juice

Mexican Street Corn Salad:

  • 2 cups grilled corn (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

Other Rice Bowl Options + Toppings (build your own):

  • 4 cups cooked rice of your choice
  • Black beans (optional)
  • Cherry tomatoes, halved (optional)
  • Jalapeño slices (optional)
  • Lime wedges (optional)
  • Additional fresh cilantro leaves (optional)
  • Sour cream (optional)
  • 1-2 avocados, sliced (optional)

Instructions

  1. Marinate Chicken: In a bowl or container, whisk together 1/4 cup soy sauce, 2 tablespoons olive oil, 2 teaspoons Worcestershire sauce, 2 teaspoons minced garlic, and 1 teaspoon lemon juice. Place the chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for 15 minutes or up to an hour to allow flavors to infuse.
  2. Prep Grill: Heat your grill to medium heat, approximately 400-450°F. Clean the grill grates thoroughly to prevent sticking and ensure even cooking.
  3. Sear Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken directly over the flame and cook for 4-6 minutes on each side, creating a nice sear and grill marks.
  4. Finish Cooking Chicken: Move the chicken away from the direct flame to indirect heat, maintaining the grill temperature. Cook for an additional 5-7 minutes without flipping. Use a meat thermometer to check the internal temperature reaches 160°F at the thickest part.
  5. Rest Chicken: Remove the chicken from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute and the internal temperature to rise to 165°F, ensuring the chicken is safe and juicy. Slice or cube before serving.
  6. Prep Grill + Corn: Preheat the grill to high heat (about 450°F). Shuck the ears of corn and place them on a plate or baking sheet. Lightly drizzle olive oil over the corn and massage it in. Sprinkle with a pinch of salt.
  7. Grill Corn: Grill the corn directly on the grates for 8-10 minutes, turning every 2-3 minutes until the kernels develop a slight char. Remove from grill and let cool.
  8. Cut Kernels: Using a sharp knife, cut the kernels off the cooled grilled corn cobs and transfer to a large mixing bowl.
  9. Combine Salad: To the bowl of grilled corn kernels, add 1/3 cup mayonnaise, 1/4 cup crumbled feta cheese, 2 tablespoons chopped cilantro, 1-2 tablespoons lime juice, 1/2 tablespoon minced garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/4 cup diced red onion, and 1/4 cup crumbled cotija cheese. Stir well to combine.
  10. Adjust Seasonings: Taste the corn salad and add any extra lime juice, chili powder, or feta cheese if desired, to suit your preference.
  11. Build the Bowl: Divide 4 cups cooked rice among four bowls. Top each with grilled chicken slices or cubes and a generous portion of street corn salad.
  12. Customize and Serve: Add optional toppings such as fresh cilantro leaves, jalapeño slices, black beans, cherry tomatoes, sour cream, lime wedges, and sliced avocado to personalize your bowl. Enjoy immediately.

Notes

  • Marinating the chicken longer (up to an hour) enhances flavor and tenderness.
  • Use a meat thermometer to ensure perfectly cooked chicken without drying it out.
  • Grilling the corn gives it a smoky flavor that is essential to the street corn salad.
  • You can substitute mayonnaise with Greek yogurt for a lighter salad version.
  • Feel free to swap rice for quinoa or cauliflower rice for a lower-carb option.
  • This recipe can be doubled for larger gatherings.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner/Entree
  • Method: Grilling
  • Cuisine: Mexican-Inspired

Find it online: https://recipeteach.com/street-corn-chicken-rice-bowl-recipe/