These Street Corn Chicken Rice Bowls are a total game-changer!
With juicy grilled chicken, charred street corn, and a mix of fresh, flavorful toppings, each bite is packed with goodness. Plus, it’s so easy to throw together, perfect for any night of the week.
Let’s dive into this flavor-packed bowl and get cooking!
Street Corn Chicken Rice Bowls
Grilled chicken, charred corn, and all your favorite toppings come together in these flavorful Street Corn Chicken Rice Bowls – ready for a fiesta? 🌽
Ingredients
- GRILLED CHICKEN:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
- CHICKEN MARINADE:
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- MEXICAN STREET CORN SALAD:
- 2 cups grilled corn kernels (approx. 3–4 ears of corn)
- 1/4 cup crumbled feta cheese
- 1/3 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1–2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 cup diced red onion
- 1/8 teaspoon ground black pepper
- 1/4 cup crumbled cotija cheese
- RICE BOWL OPTIONS + TOPPINGS (to taste):
- 4 cups cooked rice of your choice
- Cherry tomatoes (halved)
- Jalapeño slices
- Lime wedges
- Black beans
- Additional fresh cilantro leaves
- 1–2 avocados (sliced)
- Sour cream
Instructions
Grilled Chicken
1. Marinate the Chicken:
In a small bowl, mix together all the marinade ingredients. Place the chicken breasts in a shallow dish, pour the marinade over them, and give them a good coating.
Cover and pop it in the fridge for at least 15 minutes, or up to an hour if you’ve got the time.
2. Fire Up the Grill:
Preheat your grill to medium heat (about 400-450°F).
3. Grill the Chicken:
Remove the chicken from the marinade, letting the excess drip off. Grill the chicken over direct heat for 4-6 minutes per side.
Then, move them to indirect heat and continue cooking for 5-7 minutes, or until the internal temp hits 160°F.
4. Let It Rest:
Take the chicken off the grill and let it rest for at least 5 minutes. The internal temperature will rise to the perfect 165°F while resting. Slice or cube the chicken to your
Mexican Street Corn Salad
1. Grill the Corn:
Fire up your grill to 450°F. Brush the corn lightly with olive oil and season with a pinch of salt.
Grill the ears, turning them every 2-3 minutes, for about 10-12 minutes until they’re nicely charred. Once they’ve cooled, slice the kernels off the cob.
2. Mix the Salad:
In a large bowl, combine the grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese.
Stir everything together until well mixed. Taste and adjust the seasoning to your liking.
Build Your Bowl
1. Assemble the Bowls:
Divide the cooked rice between four bowls.
2. Top It Off:
Add the grilled chicken and a generous serving of the Mexican street corn salad to each bowl.
3. Customize Your Bowl:
Go wild with your favorite toppings like black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, or avocado slices.
4. Dig In!
Serve and enjoy your flavor-packed bowls!
With juicy grilled chicken, zesty Street corn chicken rice bowls, and a range of customizable toppings, this dish is an easy way to turn dinner into a fiesta!
