Description
This vibrant Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken with a flavorful street corn salad, served atop a bed of rice and topped with fresh vegetables, cheeses, and creamy avocado slices. Perfect for a hearty, colorful meal that brings the flavors of Mexican street food to your table in just under an hour.
Ingredients
Scale
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (ingredients not specified)
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
Additional Bowl Ingredients
- 4 cups cooked rice (any variety of choice)
- Black beans (quantity as desired)
- Cherry tomatoes, halved (quantity as desired)
- Jalapeño slices (quantity as desired)
- Lime wedges (for serving)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (for topping)
- 1–2 avocados, sliced
Instructions
- Marinate and Grill Chicken: Combine the ingredients for the chicken marinade in a bowl. Add the chicken breasts and coat evenly. Allow the chicken to marinate for at least 20 minutes, or up to a few hours for more flavor. Preheat a grill to medium-high heat, then grill the chicken breasts until fully cooked through, about 6-7 minutes per side depending on thickness. Remove from grill and let rest briefly before slicing or cubing.
- Prepare Street Corn Salad: Grill the corn cobs until lightly charred on all sides, about 8-10 minutes, turning occasionally. Allow to cool slightly, then cut the kernels off the cobs into a bowl. Add mayonnaise, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, ground black pepper, diced red onion, and crumbled cotija cheese. Mix well to combine all flavors.
- Cook Rice: Prepare 4 cups of rice according to your preferred method and seasoning. Fluff and keep warm.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with grilled chicken pieces and a generous scoop of the street corn salad. Add black beans, halved cherry tomatoes, jalapeño slices, and avocado slices as desired. Garnish with extra cilantro leaves and serve with lime wedges and a dollop of sour cream on the side.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust the amount of chili powder and jalapeño slices to control spice levels.
- Use any type of rice you prefer – white, brown, or flavored rice all work well.
- The recipe can be made gluten-free if using gluten-free mayonnaise and confirming the marinate ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
