Why You’ll Love This Recipe
This recipe brings together the smoky sweetness of grilled corn, the savory depth of marinated chicken, and the creaminess of a tangy sauce, all atop a hearty serving of rice. It’s a versatile dish that can be customized with your favorite toppings, making it suitable for various dietary preferences. Whether you’re preparing a quick weeknight dinner or meal prepping for the week, this bowl is both delicious and convenient.
Ingredients
For the Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch of chicken marinade (recipe below)
For the Chicken Marinade:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mexican Street Corn Salad:
- 2 cups grilled corn kernels (approximately 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
For the Rice Bowl:
- 4 cups cooked rice of your choice (e.g., jasmine, basmati, or wild rice)
- Optional toppings: black beans, cherry tomatoes, sliced jalapeños, lime wedges, additional fresh cilantro leaves, sour cream, avocado slices
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Chicken Marinade:
- In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
- Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them.
- Cover and refrigerate for at least 15 minutes, preferably up to an hour, to allow the flavors to meld.
- Grill the Chicken:
- Preheat your grill to medium heat (approximately 400–450°F or 200–230°C).
- Remove the chicken from the marinade, letting any excess drip off.
- Place the chicken on the grill and cook for 4–6 minutes per side over direct heat.
- Move the chicken to indirect heat and continue cooking for an additional 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let rest for 5 minutes before slicing or cubing.
- Prepare the Mexican Street Corn Salad:
- In a large bowl, combine the grilled corn kernels, mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and crumbled cotija cheese.
- Stir until all ingredients are well mixed.
- Taste and adjust seasoning as needed.
- Assemble the Rice Bowls:
- Divide the cooked rice evenly among four bowls.
- Top each bowl with a portion of the grilled chicken and a generous serving of the Mexican street corn salad.
- Add any additional toppings of your choice, such as black beans, cherry tomatoes, sliced jalapeños, lime wedges, fresh cilantro, sour cream, or avocado slices.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4 bowls
- Preparation Time: 20 minutes
- Marinating Time: 15 minutes to 1 hour
- Cooking Time: 30 minutes
- Total Time: Approximately 1 hour
Variations
- Protein Alternatives: Swap the grilled chicken for grilled shrimp, steak, or tofu for a different protein option.
- Rice Options: Use quinoa, brown rice, or cauliflower rice as a base for a different texture and flavor.
- Spice Level: Adjust the amount of chili powder and jalapeños to increase or decrease the spiciness of the dish.
- Dairy-Free: Replace the feta and cotija cheeses with dairy-free alternatives or omit them entirely.
- Vegan: Use plant-based mayonnaise and vegan cheeses, and substitute the chicken with grilled vegetables or plant-based protein.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken and rice in the microwave until heated through. The street corn salad is best enjoyed fresh but can be stored separately in the refrigerator for up to 2 days.
FAQs
1. Can I use frozen corn for the street corn salad?
Yes, you can use frozen corn. Ensure it’s thoroughly thawed and drained before mixing it into the salad.
Street Corn Chicken Rice Bowl
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 bowls
- Category: Dinner, Meal Prep, Mexican-Inspired
- Method: Grilling, Mixing
- Cuisine: Mexican Fusion
- Diet: Gluten Free
Description
The Street Corn Chicken Rice Bowl is a vibrant, flavorful dish featuring grilled chicken, smoky street corn, and a tangy lime sauce over a hearty bed of rice. Inspired by Mexican street food (elote), this fusion meal is customizable and perfect for any occasion, whether it’s a quick dinner or meal prep.
Ingredients
- For the Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch of chicken marinade (recipe below)
- For the Chicken Marinade:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Mexican Street Corn Salad:
- 2 cups grilled corn kernels (approximately 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
- For the Rice Bowl:
- 4 cups cooked rice (e.g., jasmine, basmati, or wild rice)
- Optional toppings: black beans, cherry tomatoes, sliced jalapeños, lime wedges, additional fresh cilantro leaves, sour cream, avocado slices
Instructions
- Prepare the Chicken Marinade:
- Whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper.
- Place chicken in a shallow dish or resealable bag and pour the marinade over it.
- Refrigerate for 15 minutes to 1 hour.
- Grill the Chicken:
- Preheat grill to medium heat (400–450°F or 200–230°C).
- Grill chicken for 4–6 minutes per side, then move to indirect heat and cook for an additional 5–7 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing or cubing.
- Prepare the Mexican Street Corn Salad:
- Combine grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese in a bowl. Stir well and adjust seasoning if needed.
- Assemble the Rice Bowls:
- Divide rice among 4 bowls.
- Top each with grilled chicken and a generous portion of street corn salad.
- Add optional toppings like black beans, tomatoes, jalapeños, lime wedges, cilantro, sour cream, or avocado slices.
- Serve and Enjoy!
Notes
- Protein Alternatives: Try grilled shrimp, steak, or tofu for different protein options.
- Rice Options: Use quinoa, brown rice, or cauliflower rice for a unique twist.
- Adjust Spice Level: Increase or decrease chili powder and jalapeños to suit your spice preferences.
- Dairy-Free: Use dairy-free cheeses or omit cheese altogether.
- Vegan: Substitute chicken with grilled vegetables or plant-based protein, and opt for plant-based mayo.
