If you’re looking for a delicious and hearty meal that combines the zesty flavors of Mexican street corn with succulent grilled chicken, this Street Corn Chicken Rice Bowl is the perfect choice. This dish is not only bursting with vibrant colors and textures but also offers a balanced and satisfying meal that can be customized to your liking. Whether you’re cooking for your family or prepping meals for the week, this recipe is sure to become a favorite in your kitchen.
Ingredients:
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:
Grilled Chicken:
- Prepare the Marinade: In a small bowl, combine the olive oil, lime juice, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Mix well to create the marinade.
- Marinate the Chicken: Place the chicken breasts in a shallow baking dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 15 minutes, up to 1 hour.
- Grill the Chicken: Preheat your grill to medium heat (400/450°F). Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken over direct heat for 4-6 minutes per side.
- Finish Cooking: Move the chicken to indirect heat and continue cooking for an additional 5-7 minutes or until the internal temperature reaches 160°F. Remove the chicken from the grill and let it rest for at least 5 minutes, allowing the internal temperature to rise to 165°F. Slice or cube the chicken.
Mexican Street Corn Salad:
- Grill the Corn: Preheat your 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, for 10-12 minutes until slightly charred. Allow the corn to cool before cutting the kernels from the cob.
- Mix the Salad: In a large bowl, combine the grilled corn kernels, mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and crumbled cotija cheese. Mix well and adjust seasoning to taste.
Build Your Bowl:
- Assemble the Bowls: Divide the cooked rice among four bowls.
- Add the Toppings: Top each bowl with the grilled chicken and Mexican street corn salad. Customize your bowl with your choice of toppings, such as black beans, cherry tomatoes, jalapeño slices, lime wedges, fresh cilantro, sour cream, or avocado slices.
Serving and Storage Tips:
Serving Tips:
- Presentation Matters: To make your Street Corn Chicken Rice Bowl even more appealing, consider serving it in a wide, shallow bowl to showcase the vibrant colors and textures of the ingredients.
- Fresh Garnishes: Just before serving, add a squeeze of fresh lime juice and a sprinkle of extra cilantro for a burst of freshness that enhances the flavors of the dish.
- Side Dishes: Complement this dish with a side of tortilla chips and guacamole or a fresh salsa for an authentic Mexican-inspired meal. A refreshing beverage like a cold lime agua fresca or a light beer pairs perfectly with the bold flavors.
Storage Tips:
- Storing Leftovers: If you have leftovers, store the grilled chicken, street corn salad, and rice separately in airtight containers. This will prevent the rice from becoming soggy and will keep the flavors distinct. Store in the refrigerator for up to 3 days.
- Reheating: To reheat, warm the rice and chicken in the microwave or on the stovetop until heated through. The corn salad can be enjoyed cold or at room temperature, so it’s best to add it to the bowl after the other components have been reheated.
- Freezing: The grilled chicken can be frozen in an airtight container or freezer bag for up to 3 months. However, it’s best to prepare the street corn salad fresh, as the creamy dressing may not freeze well.
- Meal Prep: If you’re planning to meal prep, assemble the rice, chicken, and any hearty toppings (like black beans or tomatoes) in meal prep containers. Keep the street corn salad, fresh toppings, and sauces in separate containers to add just before eating. This way, you’ll enjoy a fresh and flavorful bowl each time.
Variations:
1. Vegetarian Street Corn Rice Bowl
- Replace the Chicken: Swap out the grilled chicken for seasoned grilled tofu, tempeh, or roasted vegetables like zucchini, bell peppers, and mushrooms.
- Add Extra Protein: Include black beans or pinto beans for additional protein and fiber.
- Cheese Substitutes: Use plant-based cheese alternatives like vegan feta or cotija to keep the flavors authentic.
2. Spicy Street Corn Chicken Rice Bowl
- Heat Things Up: Marinate the chicken with extra spices like cayenne pepper, chipotle powder, or hot sauce for an added kick.
- Spicy Toppings: Top the bowl with sliced jalapeños, a drizzle of spicy sriracha mayo, or a sprinkle of crushed red pepper flakes for extra heat.
- Pepper Jack Cheese: Substitute cotija or feta with pepper jack cheese to introduce a spicy, creamy element.
3. Low-Carb Street Corn Chicken Bowl
- Cauliflower Rice: Replace the traditional rice with cauliflower rice to cut down on carbs while keeping the dish light and flavorful.
- Skip the Beans: Omit the black beans and instead add extra grilled vegetables like zucchini, asparagus, or broccoli.
- Lettuce Base: Create a low-carb bowl by serving the grilled chicken and street corn salad over a bed of crisp romaine lettuce or mixed greens.
4. Street Corn Shrimp Rice Bowl
- Swap the Protein: Replace the grilled chicken with grilled or sautéed shrimp. Marinate the shrimp in the same lime-cilantro marinade for a fresh, citrusy flavor.
- Seafood Mix: You can also mix in other seafood like grilled fish fillets or scallops for a seafood twist on the original recipe.
5. Southwest Street Corn Chicken Bowl
- Southwest Flavors: Add ingredients like diced avocado, roasted red peppers, and a sprinkle of shredded cheddar or Monterey Jack cheese.
- Creamy Avocado Dressing: Drizzle the bowl with a creamy avocado or cilantro-lime dressing for an added burst of flavor.
- Grilled Sweet Potatoes: Include slices of grilled sweet potatoes for a sweet and savory contrast.
FAQs:
1. Can I make the Street Corn Chicken Rice Bowl ahead of time?
- Yes, you can prepare the components of the bowl ahead of time. Grill the chicken, prepare the street corn salad, and cook the rice in advance. Store each component separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, simply reheat the chicken and rice, and assemble the bowls.
2. Can I use canned corn instead of fresh corn for the Mexican street corn salad?
- Yes, you can use canned corn if fresh corn is not available. However, for the best flavor, it’s recommended to char the canned corn in a hot skillet or under the broiler for a few minutes to mimic the grilled effect.
3. What type of rice is best for this recipe?
- Any type of rice can be used, depending on your preference. White rice, brown rice, or even jasmine or basmati rice work well. For a healthier option, you can use quinoa or cauliflower rice.
4. How can I make the dish spicier?
- To add more heat, you can increase the amount of chili powder in the street corn salad, add sliced jalapeños as a topping, or drizzle some hot sauce or sriracha over the finished bowl.
5. Is there a dairy-free option for the street corn salad?
- Yes, you can make the street corn salad dairy-free by using a dairy-free or vegan mayonnaise and substituting the feta and cotija cheeses with a plant-based cheese alternative.
6. Can I bake the chicken instead of grilling it?
- Absolutely! If you prefer to bake the chicken, preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
The Street Corn Chicken Rice Bowl is more than just a meal—it’s an experience of bold flavors and satisfying textures. With its mix of grilled chicken, creamy corn salad, and customizable toppings, this dish is sure to please everyone at the table. It’s easy to prepare, perfect for meal prepping, and brings a taste of Mexican street food right into your kitchen. Try it today and elevate your weeknight dinners to a new level of deliciousness.