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Street Corn Chicken Rice Bowl

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  • Author: Amy
  • 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 34 cobs of corn)
    • 1/3 cup mayonnaise
    • 1/4 cup feta cheese, crumbled
    • 2 tablespoons fresh cilantro, chopped
    • 12 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.