When it comes to quick, satisfying meals that don’t compromise on flavor, the Street Corn Chicken Rice Bowl is a game-changer. This dish is a vibrant medley of smoky grilled chicken, tangy Mexican street corn salad, and your favorite toppings, all served over a bed of fluffy rice. It’s an ideal choice for those who crave a balance of protein, carbs, and fresh veggies, all in one bowl. Whether you’re whipping this up for a weekday dinner or meal prepping for the week, this recipe is sure to become a household favorite.
Ingredients You’ll Need
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (see below)
Chicken Marinade:
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Mexican Street Corn Salad:
- 2 cups grilled corn kernels (approx. 3–4 ears of corn)
- 1/3 cup mayonnaise
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh cilantro
- 1–2 tablespoons lime juice
- 1/2 tablespoon minced garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup diced red onion
- 1/4 cup crumbled cotija cheese
Rice Bowl Options + Toppings (build your own):
- 4 cups cooked rice of your choice
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1–2 avocados, sliced
Directions: Step-by-Step
Step 1: Prepare the Chicken Marinade
- In a small bowl, combine olive oil, lime juice, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper.
- Place the chicken breasts in a shallow dish and pour the marinade over them, making sure each piece is well-coated.
- Cover and refrigerate for at least 15 minutes, up to 1 hour for more flavor.
Step 2: Grill the Chicken
- Preheat your grill to medium heat (400/450°F).
- Remove the chicken from the marinade, allowing the excess to drip off.
- Place the chicken on the grill over direct heat and cook for 4-6 minutes per side, creating a nice sear.
- Move the chicken to indirect heat and continue cooking for an additional 5-7 minutes, or until the internal temperature reaches 160°F.
- Remove from the grill and let the chicken rest for at least 5 minutes before slicing or cubing. The temperature will rise to the perfect 165°F as it rests.
Step 3: Make the Mexican Street Corn Salad
- Preheat the grill to 450°F.
- Lightly coat the ears of corn with olive oil and a sprinkle of salt.
- Grill the corn over direct heat, turning every 2-3 minutes, until slightly charred, about 10-12 minutes.
- Allow the corn to cool, then cut the kernels from the cob.
- In a large bowl, combine the grilled corn kernels, mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, ground black pepper, diced red onion, and crumbled cotija cheese. Mix well.
- Taste and adjust seasoning if needed.
Step 4: Build Your Bowl
- Divide the cooked rice among four bowls.
- Top each bowl with sliced grilled chicken and a generous portion of Mexican street corn salad.
- Customize with your favorite toppings: black beans, cherry tomatoes, jalapeño slices, lime wedges, fresh cilantro, sour cream, and avocado slices.
- Serve immediately and enjoy the explosion of flavors!
Serving and Storage Tips
- Serving: This dish is best served fresh, but you can prepare the components in advance. Keep the grilled chicken and Mexican street corn salad separate from the rice until you’re ready to serve, to prevent the rice from becoming soggy.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice before serving, and enjoy cold or at room temperature.
Helpful Notes
- Spice Level: Adjust the chili powder and jalapeño slices according to your preferred level of spiciness.
- Cheese Substitutes: If you can’t find cotija cheese, queso fresco or even Parmesan can be used in a pinch.
- Grill Alternatives: No grill? No problem. You can cook the chicken and corn on a stovetop grill pan or even a regular frying pan. Just be sure to get a good char on both.
Tips from Well-Known Chefs
- Chef Rick Bayless: “For an even more authentic street corn flavor, try grilling the corn with the husk on for part of the time. This helps steam the corn and intensifies the sweetness.”
- Chef Aaron Sanchez: “Don’t skip the resting period for the chicken! It allows the juices to redistribute, ensuring every bite is juicy and flavorful.”
- Chef Marcela Valladolid: “Cilantro and lime are key players in Mexican cuisine. Use them generously to brighten up the dish and give it that fresh, vibrant flavor.”
Frequently Asked Questions
1. Can I use frozen corn instead of fresh corn?
Yes, you can. Thaw the corn completely and pat it dry before grilling to achieve that charred effect.
2. Can I marinate the chicken overnight?
Yes, marinating overnight is perfectly fine and will result in even more flavorful chicken.
3. What’s the best rice to use for this bowl?
You can use any rice you like. Jasmine, basmati, or even brown rice work well. For a low-carb option, cauliflower rice is great too.
4. How can I make this dish vegetarian?
Simply omit the chicken and increase the amount of black beans or add grilled tofu as a protein substitute.
5. Can I add other vegetables to the bowl?
Absolutely! Grilled bell peppers, zucchini, or even a handful of spinach would make excellent additions.
6. Is there a way to make this dish dairy-free?
To make it dairy-free, replace the mayonnaise with a vegan alternative and skip the feta and cotija cheese, or use dairy-free cheese substitutes.
7. Can I use store-bought salsa instead of making the corn salad?
Yes, a good quality store-bought salsa can be a quick alternative, though making the corn salad from scratch is highly recommended for the best flavor.
8. How can I ensure my chicken stays juicy?
Don’t overcook the chicken. Use a meat thermometer to check the internal temperature and let the chicken rest before slicing.
9. Can I use a different protein besides chicken?
Definitely! This recipe would work well with grilled shrimp, beef, or even pork.
10. How do I make the dish spicier?
Add more jalapeño slices, a sprinkle of cayenne pepper, or even a dash of hot sauce to amp up the heat.
Conclusion
The Street Corn Chicken Rice Bowl is a flavorful, customizable dish that brings the essence of Mexican street food to your kitchen. With grilled chicken, zesty corn salad, and a variety of toppings, this meal offers something for everyone. It’s not just a feast for your taste buds but also a nutritious option for a balanced diet. So, gather your ingredients, fire up the grill, and enjoy a meal that’s sure to become a staple in your recipe collection!