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Street Corn Chicken Rice Bowl Recipe

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4.2 from 13 reviews

This Street Corn Chicken Rice Bowl recipe combines juicy grilled chicken with a vibrant and creamy street corn salad over a bed of rice, topped with fresh vegetables and tangy cheeses. Perfect for a flavorful and satisfying meal that brings the taste of summer grilling and Mexican-inspired flavors together in one bowl.

Ingredients

Chicken Marinade

  • 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

Street Corn Salad

  • 2 cups grilled corn kernels (from approx. 3-4 cobs)
  • 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)

Bowl Toppings and Extras

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

Instructions

  1. Marinate Chicken: In a large bowl or container, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice. Add the chicken breasts, turning to coat them fully. Cover and refrigerate for at least 15 minutes, or up to an hour for more flavor.
  2. Prep Grill for Chicken: Preheat your grill to medium heat, about 400-450°F. Make sure grill grates are clean to prevent sticking.
  3. Sear Chicken: Remove chicken from marinade and let any excess drip off. Place chicken breasts directly over the flame and cook for 4-6 minutes on each side to get a nice sear.
  4. Finish Cooking Chicken: Move the seared chicken to indirect heat on the grill, maintain the grill temperature, and cook for an additional 5-7 minutes without flipping. Use a meat thermometer to check internal temperature; it should reach 160°F.
  5. Rest Chicken: Take the chicken off the grill and let it rest for at least 5 minutes. The internal temperature will rise to a safe 165°F while resting, and juices will redistribute for tender results.
  6. Slice Chicken: Cut the rested chicken into slices or cubes, as preferred for assembling the bowls.
  7. Prepare Grilled Corn: Heat grill to 450°F. Shuck and clean ears of sweet corn. Lightly drizzle olive oil on the cobs and rub in with hands. Sprinkle with salt.
  8. Grill Corn: Place corn over direct high heat and grill for 8-10 minutes, turning every 2-3 minutes until slightly charred. Let cool slightly then cut kernels off the cob with a sharp knife.
  9. Make Street Corn Salad: In a large bowl, combine grilled corn kernels, mayonnaise, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onions, and cotija cheese. Stir well to combine.
  10. Adjust Seasoning: Taste the salad and add more lime juice, chili powder, feta, or salt as desired for your perfect balance.
  11. Assemble Bowls: Divide cooked rice among four bowls. Top each with sliced chicken and a generous scoop of street corn salad.
  12. Add Toppings: Garnish each bowl with additional fresh cilantro leaves, jalapeño slices, halved cherry tomatoes, black beans, sour cream, sliced avocado, and lime wedges according to your taste.
  13. Serve and Enjoy: Serve immediately for a flavorful, fresh, and hearty meal that celebrates grilled goodness and vibrant Mexican-inspired flavors.

Notes

  • Chicken can marinate up to 1 hour for more flavor, but 15 minutes is sufficient.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • You can substitute feta and cotija cheeses with other crumbly white cheeses if needed.
  • If you don’t have a grill, corn and chicken can be cooked under a broiler or in a grill pan on the stovetop.
  • Adjust chili powder and jalapeño according to your spice preference.
  • Black beans, cherry tomatoes, and sour cream are optional but add great flavor and texture contrast.
  • Use fresh lime juice to enhance the brightness of the street corn salad.
  • Leftover dressing and salad keep well in the fridge for up to 2 days.

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