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Street Corn Chicken Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Jessica
  • Prep Time: 15 minutes (plus up to 1 hour marinating)
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican-inspired

Description

This Street Corn Chicken Rice Bowl combines juicy grilled chicken breasts marinated in a flavorful soy and garlic mixture, with a vibrant street corn salad featuring grilled corn, feta, cotija cheese, and a zesty lime dressing. Served over a bed of fluffy rice and topped with fresh cilantro, jalapeño slices, and avocado, this recipe delivers a deliciously satisfying meal perfect for a casual lunch or dinner.

Ingredients

For the 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

For the Street Corn Salad

  • 2 cups grilled corn kernels (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)
  • 1 teaspoon olive oil (for coating corn before grilling)

For the Bowls and Toppings

  • 4 cups cooked rice (your choice of variety)
  • Black beans (optional, quantity as desired)
  • Cherry tomatoes (halved, optional, quantity as desired)
  • Jalapeño slices (to taste)
  • Lime wedges (for serving)
  • Additional fresh cilantro leaves (for garnish)
  • Sour cream (optional, for topping)
  • 1-2 avocados (sliced)

Instructions

  1. Marinate Chicken: In a bowl or container large enough for the chicken, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice. Add the chicken breasts and ensure they are fully coated in the marinade. Cover and refrigerate for at least 15 minutes, up to 1 hour, to allow flavors to develop.
  2. Prep Grill for Chicken: Preheat your grill to medium heat, approximately 400-450°F, making sure the grill grates are clean to prevent sticking.
  3. Sear Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken directly over the flame (direct heat) and grill for 4 to 6 minutes per side, developing a nice sear.
  4. Finish Cooking Chicken: Move the chicken to indirect heat on the grill (same temperature but no direct flame beneath). Cook for an additional 5 to 7 minutes without flipping, until the internal temperature reaches 160°F. This slower cooking mimics oven-style heat to cook through without burning.
  5. Rest Chicken: Remove the chicken from the grill and let it rest for at least 5 minutes. During this time, the internal temperature will continue to rise to the safe 165°F and the juices will redistribute. Slice or cube the chicken once rested.
  6. Prep Grill for Corn: Heat the grill to high heat, about 450°F. Shuck the ears of corn and lightly drizzle with olive oil, massaging it in. Sprinkle lightly with salt to enhance the flavor.
  7. Grill Corn: Place the corn directly over the high heat and grill for 8-10 minutes. Turn every 2-3 minutes to evenly char all sides. Remove from the grill when slightly charred and let cool enough to handle.
  8. Cut Corn Kernels: Using a sharp knife, carefully cut the kernels off the ears and transfer into a large bowl.
  9. Make Street Corn Salad: To the bowl with corn, add mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and crumbled cotija cheese. Stir thoroughly to combine all ingredients into a creamy, flavorful corn salad.
  10. Adjust Seasonings: Taste the street corn salad and add more lime juice, chili powder, feta, or salt as desired for balanced flavor.
  11. Assemble Bowls: Divide cooked rice evenly among four bowls. Top each bowl with sliced or cubed grilled chicken and a generous helping of street corn salad.
  12. Customize and Serve: Top each bowl with additional fresh cilantro leaves, jalapeño slices, sliced avocado, cherry tomatoes, black beans, and a dollop of sour cream if desired. Serve with lime wedges for extra zing. Enjoy your delicious, colorful street corn chicken rice bowl!

Notes

  • Marinate the chicken for up to 1 hour for more intense flavor, but not longer to avoid toughening the meat.
  • Use a meat thermometer to ensure chicken is fully cooked to a safe internal temperature of 165°F after resting.
  • Grilling the corn adds smoky flavor, but you can roast it or cook it on a stovetop grill pan if a grill is not available.
  • Adjust the spice level by adding more or less chili powder and jalapeño slices according to your preference.
  • Leftover chicken and street corn salad can be stored separately in the refrigerator for up to 3 days.
  • This recipe is easily customizable—swap the cheese or use vegan mayo to make it dairy-free.

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