Description
This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining grilled marinated chicken, smoky grilled corn salad, and a medley of fresh toppings served over fluffy rice. Perfect for a nutritious and satisfying dinner that brings the best of Mexican street food to your table.
Ingredients
Scale
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (see notes below)
Street Corn Salad
- 2 cups grilled corn kernels (from approx. 3–4 ears 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 Ingredients and Toppings
- 4 cups cooked rice of your choice
- Black beans (optional, to taste)
- Cherry tomatoes, halved (optional, to taste)
- Jalapeño slices (optional, to taste)
- Lime wedges (for serving)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (optional, for serving)
- 1–2 avocados, sliced
Instructions
- Marinate the Chicken: Combine all ingredients for the chicken marinade in a bowl. Add the chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Let the chicken rest for a few minutes, then slice or cube as desired.
- Prepare the Street Corn Salad: Grill the corn on the cob until lightly charred all around, about 10 minutes, turning occasionally. Once cool, cut the kernels off the cob and place them in a bowl. Add mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and cotija cheese. Mix well until all ingredients are combined and flavors meld.
- Cook the Rice: Prepare 4 cups of rice according to package instructions. Fluff the rice with a fork once cooked.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the sliced grilled chicken, a generous scoop of the street corn salad, and optional black beans and cherry tomatoes. Add jalapeño slices for heat if desired.
- Add Final Toppings and Serve: Garnish each bowl with fresh cilantro leaves, a squeeze of lime juice, and a dollop of sour cream. Finish with sliced avocado on the side. Serve immediately and enjoy the vibrant flavors.
Notes
- The chicken marinade typically includes ingredients like olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Adjust ingredients to taste.
- Grilling the corn and chicken adds a smoky flavor essential to the dish, but you can also cook the chicken on a grill pan or stovetop if needed.
- For a vegetarian version, omit the chicken and increase the black beans or add grilled vegetables.
- Adjust the amount of chili powder and jalapeño to control the spiciness of the dish.
- Use freshly squeezed lime juice for best flavor.
