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Delicious Street Corn Chicken Rice Bowl
Alyssa

Delicious Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl combines marinated grilled chicken, zesty Mexican street corn salad, and rice for a flavorful, hearty meal.
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Ingredients Method

Ingredients
  

Grilled Chicken:
  • 4 small boneless skinless chicken breasts: The star protein of this dish; they are lean, flavorful, and help absorb the marinade's zest.
  • 1 batch chicken marinade ingredients as per your choice, such as olive oil, lime juice, garlic, and spices.
Mexican Street Corn Salad:
  • 2 cups grilled corn about 3-4 cobs: Sweet and smoky, the corn kernels add a refreshing crunch.
  • 1/3 cup mayo: Creamy texture that helps bind the salad ingredients together.
  • 1/4 cup feta cheese crumbled: Adds a tangy flavor; for dairy-free alternatives, use dairy-free feta.
  • 2 tbsp fresh cilantro chopped: Provides a burst of herbal freshness.
  • 1-2 tbsp lime juice: Brightens the flavors; adjust according to taste.
  • 1/2 tbsp garlic minced: Adds aromatic richness.
  • 1/2 tsp chili powder: Infuses a bit of heat and smokiness.
  • 1/4 tsp paprika: Contributes color and mild flavor.
  • 1/4 tsp kosher salt: Enhances the overall flavor of the dish.
  • 1/8 tsp ground black pepper: Adds a touch of warmth.
  • 1/4 cup red onion diced: Offers a sharp crunch complemented by the creamed corn.
  • 1/4 cup cotija cheese crumbled: Another layer of savory creaminess; substitute with dairy-free cotija for dietary needs.
Other Rice Bowl Options + Toppings:
  • 4 cups cooked rice of your choice: Base for the dish; could be white brown, or flavored rice.
  • Black beans: Nutrient-rich and add protein and fiber.
  • Halved cherry tomatoes: Sweet and juicy; they add color.
  • Jalapeño slices: For those who like an extra kick.
  • Lime wedges: For extra brightness when serving.
  • Fresh cilantro leaves: Additional garnish for brightness.
  • Sour cream: For a creamy topping; can be swapped out for a dairy-free option if desired.
  • Sliced avocado: Creamy and rich adding healthy fats to the bowl.

Method
 

  1. Grilled Chicken:Start by preparing the chicken. In a bowl, mix your marinade ingredients—this can include olive oil, lime juice, garlic, and your choice of spices to taste. Coat the 4 small boneless, skinless chicken breasts with the marinade. Let them marinate in the refrigerator for at least 15 minutes and up to 1 hour to infuse flavor.Next, preheat your grill to medium heat. Place the marinated chicken on the grill, cooking each side for 4-6 minutes until it has beautiful grill marks. Then, move the chicken to indirect heat, cover, and cook for an additional 5-7 minutes until the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and allow it to rest for a few minutes before slicing.
  2. Street Corn Salad:While the chicken is grilling, prepare the corn salad. On the grill, place the shucked cobs of corn. Grill them for about 10-12 minutes, turning frequently, until they are nicely charred. Once done, remove the corn from the grill and let it cool slightly before slicing the kernels off the cobs into a large bowl.In that bowl, combine the grilled corn kernels with 1/3 cup mayo, 1/4 cup crumbled feta cheese, 2 tablespoons chopped fresh cilantro, the juice of 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, and 1/4 cup crumbled cotija cheese. Mix thoroughly to combine all the ingredients well.
  3. Build Your Bowl:Now that the chicken and corn salad are ready, it's time to assemble your bowls. Begin by putting 1 cup of your choice of cooked rice in each of the four bowls as a base. Place sliced grilled chicken on top of the rice, followed by a generous serving of the Mexican street corn salad.