Description
This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that combines juicy grilled chicken, smoky street corn salad, and fluffy rice, topped with fresh ingredients like avocado, cilantro, and cheeses. It’s perfect for a refreshing and hearty dinner that brings the taste of Mexican street food to your table.
Ingredients
Scale
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (ingredients not specified, typically includes lime juice, garlic, chili powder, paprika, salt, and pepper)
Street Corn Salad
- 2 cups grilled corn kernels (approx. 3–4 cobs of corn)
- 1/3 cup mayo
- 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
Rice and Toppings
- 4 cups rice of your choice, cooked
- Black beans (quantity to taste)
- Cherry tomatoes, halved (quantity to taste)
- Jalapeño slices (quantity to taste)
- Lime wedges (for serving)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (for serving)
- 1–2 avocado, sliced
Instructions
- Marinate the Chicken: In a bowl, combine ingredients for the chicken marinade (such as lime juice, garlic, chili powder, paprika, salt, and pepper). Add the chicken breasts and coat thoroughly. Let the chicken marinate for at least 20-30 minutes to absorb the flavors.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts until they are fully cooked through, about 6-7 minutes per side depending on thickness. Once done, remove from heat and slice or cube the chicken for serving.
- Prepare the Street Corn Salad: Grill the corn cobs until slightly charred on all sides. Allow to cool slightly, then cut off the kernels into a bowl. Mix the grilled corn kernels with mayo, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and crumbled cotija cheese until well combined.
- Cook the Rice: Prepare 4 cups of rice according to your preferred method (stovetop or rice cooker) until fluffy and tender.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced or cubed grilled chicken and a generous portion of the street corn salad. Add black beans, halved cherry tomatoes, and jalapeño slices as desired.
- Add Final Toppings: Garnish each bowl with sliced avocado, additional fresh cilantro leaves, and lime wedges for squeezing. Serve with sour cream on the side if desired.
Notes
- For best flavor, marinate the chicken for at least 30 minutes or up to 2 hours.
- You can substitute mayo with Greek yogurt for a lighter option.
- Use any variety of rice you prefer such as white, brown, or cilantro lime rice.
- Adjust jalapeño slices according to your heat preference.
- Leftovers can be refrigerated and enjoyed cold or reheated the next day.
