This Street Corn Chicken Rice Bowl Recipe is a delightful explosion of flavors and textures, perfect for a quick and satisfying weeknight dinner. Inspired by the vibrant tastes of Mexican street corn, this dish combines tender grilled chicken, a zesty corn salad, and fluffy rice for a complete meal in one bowl.
Why You Will Love This Recipe
This Street Corn Chicken Rice Bowl Recipe is incredibly versatile and packed with flavor. The combination of smoky grilled chicken, creamy and tangy street corn salad, and hearty rice makes for a truly satisfying meal. It’s a fantastic way to use up leftover grilled corn or chicken, and it’s easily customizable with your favorite toppings. Plus, it’s a healthy and delicious option that the whole family will enjoy.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups cooked rice of your choice
- 3-4 ears of fresh corn on the cob
- ⅓ cup mayonnaise
- ¼ cup crumbled feta cheese
- ¼ cup diced red onion
- ¼ cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1-2 tablespoons fresh lime juice
- ½ tablespoon minced garlic
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup soy sauce (or tamari/coconut aminos for marinade)
- 2 tablespoons extra virgin olive oil (or avocado oil for marinade)
- 2 teaspoons Worcestershire sauce (for marinade)
- 2 teaspoons minced garlic (for marinade)
- 1 teaspoon lemon juice (for marinade)
- Optional toppings: black beans, cherry tomatoes, sliced jalapeño, lime wedges, additional fresh cilantro, sour cream, avocado
Step-by-Step Instructions
- Marinate Chicken: In a bowl or container, whisk together ¼ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons Worcestershire sauce, 2 teaspoons minced garlic, and 1 teaspoon lemon juice. Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, or up to an hour.
- Prep Grill & Chicken: Preheat your grill to medium-high heat (around 400-450°F) and ensure the grates are clean. Remove the chicken from the marinade, letting any excess drip off.
- Sear Chicken: Place the chicken breasts on the direct heat of the grill and cook for 4-6 minutes per side until nicely seared.
- Finish Cooking Chicken: Move the chicken to indirect heat (away from the direct flame) and continue to cook for another 5-7 minutes, or until the internal temperature at the thickest part reaches 160°F on a meat thermometer.
- Rest Chicken: Remove the chicken from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute, and the internal temperature will rise a few more degrees. Slice or cube the chicken once rested.
- Prep Grill & Corn: While the chicken rests, preheat the grill to 450°F. Shuck the ears of corn and lightly drizzle them with olive oil, massaging it into the kernels. Sprinkle with salt.
- Grill Corn: Place the seasoned corn directly on the hot grill grates. Grill for 8-10 minutes, turning every 2-3 minutes with tongs, until slightly charred.
- Prepare Corn Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife.
- Combine Street Corn Salad: In a large bowl, combine the grilled corn kernels, ⅓ cup mayonnaise, ¼ cup crumbled feta cheese, ¼ cup diced red onion, ¼ cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro, 1-2 tablespoons fresh lime juice, ½ tablespoon minced garlic, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Stir everything together until well combined.
- Taste and Adjust: Taste the street corn salad and adjust seasonings as needed. You might want to add more lime juice, chili powder, or cheese to your preference.
- Assemble Bowls: Divide the 4 cups of cooked rice among four bowls. Top the rice with the sliced or cubed grilled chicken and a generous portion of the street corn salad.
- Customize and Serve: Add your favorite optional toppings such as black beans, halved cherry tomatoes, sliced jalapeño, extra cilantro, sour cream, or sliced avocado. Serve immediately and enjoy!
Expert Tips / Pro Tips
For the best flavor, use fresh corn on the cob. If fresh corn isn’t available, you can substitute with frozen corn that has been thawed and lightly sautéed. Ensure your chicken reaches an internal temperature of 165°F for safe consumption. Letting the chicken rest is crucial for juicy results. Don’t be afraid to adjust the lime juice and chili powder in the corn salad to suit your taste preferences. For quicker assembly, you can prepare the street corn salad and marinate the chicken ahead of time.
Variations & Substitutions
For a spicier kick, add a pinch of cayenne pepper or finely diced jalapeño to the corn salad. If you prefer not to grill, you can pan-sear or bake the chicken. For a dairy-free option, use a dairy-free feta cheese alternative. Quinoa or cauliflower rice can be used instead of traditional rice for a different nutritional profile. You can also swap chicken breasts for chicken thighs for a richer flavor.
Serving Suggestions
These Street Corn Chicken Rice Bowls are a complete meal on their own. For a refreshing beverage pairing, consider a light beer, a sparkling water with lime, or a non-alcoholic agua fresca. A side of tortilla chips and salsa can also complement the flavors beautifully.
Storage, Freezing & Reheating
Leftover Street Corn Chicken Rice Bowls can be stored in an airtight container in the refrigerator for up to 3 days. The components can be stored separately for optimal freshness. To reheat, gently warm the chicken and rice in a microwave or on the stovetop. The corn salad is delicious served cold or at room temperature, so it doesn’t necessarily need to be reheated.
Nutrition Information
| Calories | 528kcal |
| Carbohydrates | 85g |
| Protein | 22g |
| Fat | 10g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0.01g |
| Cholesterol | 46mg |
| Sodium | 754mg |
| Potassium | 455mg |
| Fiber | 2g |
| Sugar | 3g |
| Vitamin A | 241IU |
| Vitamin C | 5mg |
| Calcium | 84mg |
| Iron | 2mg |
FAQ
Can I make the street corn salad ahead of time?
Yes, you can make the street corn salad a day in advance. Store it in an airtight container in the refrigerator. It tastes great served cold or at room temperature.
What kind of rice is best for this bowl?
Any type of cooked rice will work well, including jasmine, basmati, brown rice, or even quinoa. The choice depends on your personal preference.
Is it safe to eat chicken cooked to 160°F?
While the chicken is removed from the grill at 160°F and will continue to cook as it rests, the USDA recommends a minimum internal temperature of 165°F for chicken to be considered safe to eat. The resting period will bring the chicken up to this safe temperature.
Can I use canned or frozen corn instead of fresh?
You can use canned corn (drained and rinsed) or thawed frozen corn. For best flavor, it’s recommended to lightly sauté or grill the corn to add a bit of char and sweetness, similar to fresh grilled corn.
How do I make this dairy-free?
You can easily make this recipe dairy-free by substituting the feta and cotija cheeses with a dairy-free cheese alternative. Ensure your mayonnaise is also dairy-free.
Street Corn Chicken Rice Bowl Recipe
Ingredients
Method
- Marinate Chicken: Combine soy sauce, olive oil, worcestershire sauce, minced garlic, and lemon juice in a bowl or container large enough to marinate your chicken. Whisk to combine. Place chicken breasts into the container, ensuring they are fully coated. Cover and refrigerate for 15 minutes (or up to an hour).
- Prep Grill & Cook Chicken: Heat grill to medium-high heat (approximately 400-450°F) and ensure grill grates are clean. Remove chicken from marinade, letting excess drip off. Place chicken on direct heat and cook for 4-6 minutes per side. Move chicken to indirect heat and cook for an additional 5-7 minutes, or until the internal temperature reaches 160°F.
- Rest Chicken: Remove chicken from grill and let rest for at least 5 minutes to allow juices to redistribute. Slice or cube the chicken.
- Prep Grill & Corn: While chicken rests, heat grill to 450°F. Lightly drizzle shucked ears of corn with olive oil and sprinkle with salt. Grill on direct, high heat for 8-10 minutes, turning every 2-3 minutes, until slightly charred. Remove from grill, let cool slightly, and cut off the kernels.
- Combine Salad: In a large bowl, combine the grilled corn kernels, mayo, crumbled feta cheese, diced red onion, crumbled cotija cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper. Stir to combine.
- Assemble Bowls: Divide cooked rice among four bowls. Top with the sliced chicken and the Mexican street corn salad.
- Customize and Serve: Add your favorite toppings such as black beans, cherry tomatoes, jalapeño slices, lime wedges, additional cilantro, sour cream, or avocado. Enjoy!