Street Corn Chicken Rice Bowl (Print-Friendly Version)
Juicy chicken, grilled street corn, and rice come together with fresh toppings for vibrant flavor.
# What You’ll Need to Make This:
→ Grilled Chicken
01 -
4 small boneless, skinless chicken breasts
02 -
1 batch chicken marinade
→ Chicken Marinade
03 -
60 ml olive oil
04 -
60 ml freshly squeezed lime juice
05 -
2 tablespoons chopped fresh cilantro
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
2 cloves garlic, minced
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon ground black pepper
→ Mexican Street Corn Salad
11 -
2 cups grilled corn kernels (from approximately 3–4 ears of corn)
12 -
80 ml mayonnaise
13 -
60 ml crumbled feta cheese
14 -
2 tablespoons chopped fresh cilantro
15 -
15–30 ml freshly squeezed lime juice
16 -
0.5 tablespoon minced garlic
17 -
0.5 teaspoon chili powder
18 -
0.25 teaspoon paprika
19 -
0.25 teaspoon kosher salt
20 -
0.125 teaspoon ground black pepper
21 -
60 ml diced red onion
22 -
60 ml crumbled cotija cheese
→ Rice Bowl Base and Toppings
23 -
4 cups cooked rice
24 -
Black beans, to taste
25 -
Cherry tomatoes, halved, to taste
26 -
Jalapeño slices, to taste
27 -
Lime wedges, for serving
28 -
Fresh cilantro leaves, optional
29 -
Sour cream, optional
30 -
1–2 avocados, sliced
# How to Prepare:
01 -
Combine olive oil, lime juice, chopped fresh cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper in a small bowl. Whisk until evenly blended.
02 -
Place chicken breasts in a shallow dish and pour marinade over, making sure each piece is well coated. Cover and refrigerate for at least 15 minutes, up to 1 hour for enhanced flavor.
03 -
Preheat grill to medium heat (approximately 200–230°C). Remove chicken from marinade, allowing excess to drain off. Grill over direct heat for 4–6 minutes per side, then transfer to indirect heat and continue cooking for an additional 5–7 minutes, or until an internal temperature of 71°C is reached.
04 -
Remove chicken from grill and let rest for at least 5 minutes to allow juices to redistribute. Slice or cube chicken as desired.
05 -
Lightly brush whole ears of corn with olive oil and a sprinkle of salt. Grill over direct heat at 230°C, turning every 2–3 minutes for a total of 10–12 minutes, until lightly charred. Cool slightly, then carefully cut kernels from cob.
06 -
In a large bowl, toss grilled corn kernels with mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, red onion, and cotija cheese. Mix thoroughly and adjust seasoning as needed.
07 -
Divide cooked rice equally among four bowls. Arrange sliced grilled chicken and a portion of street corn salad over each bowl.
08 -
Top each bowl with your choice of black beans, halved cherry tomatoes, jalapeño slices, lime wedges, fresh cilantro, sour cream, and avocado slices as desired. Serve immediately.
# Extra Tips:
01 -
For deeper flavor, marinate the chicken for up to 1 hour prior to grilling.
02 -
Adding avocado or sour cream provides extra creaminess and balances the bowl.