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.
