Street Corn Chicken Rice Bowls Recipe

These Street Corn Chicken Rice Bowls are a vibrant and flavorful meal that’s perfect for a quick and easy dinner. They’re inspired by the popular Mexican street corn, with grilled corn, tangy lime juice, and a hint of spice. The addition of juicy grilled chicken and fluffy rice makes this a complete and satisfying meal that’s sure to please everyone.

Why You’ll Love These Street Corn Chicken Rice Bowls

• Flavorful and Fun: These bowls are packed with flavor, thanks to the combination of grilled chicken, Mexican street corn salad, and your favorite toppings.
• Easy to Make: This recipe is surprisingly simple to follow, even for beginner cooks.
• Quick and Healthy: It’s a healthy and satisfying meal that’s ready in about an hour.
• Versatile: You can easily customize these bowls with your favorite toppings and sides.

this Recipe

Ingredients for Street Corn Chicken Rice Bowls

Grilled Chicken:

• Boneless, Skinless Chicken Breasts: I use small chicken breasts for this recipe, but you can also use larger ones and adjust the cooking time accordingly.
• Chicken Marinade: This adds flavor and keeps the chicken juicy.

Mexican Street Corn Salad:

• Grilled Corn: I grill fresh corn on the cob for this recipe, but you can also use frozen or canned corn.
• Mayonnaise: Adds creaminess to the salad.
• Feta Cheese: Adds a salty, tangy flavor.
• Cilantro: Adds a fresh, herby flavor.
• Lime Juice: Adds a bright, citrusy flavor.
• Garlic: Minced garlic adds a punch of flavor.
• Chili Powder and Paprika: These spices add warmth and a hint of smokiness.
• Kosher Salt and Black Pepper: To season the salad.
• Red Onion: Adds a sharp and crunchy element.
• Cotija Cheese: This Mexican cheese adds a salty, crumbly texture.

Other Rice Bowl Options + Toppings:

• Cooked Rice: You can use any type of rice you like, such as white rice, brown rice, or quinoa.
• Black Beans: Adds protein and fiber.
• Cherry Tomatoes: Adds sweetness and acidity.
• Jalapeño Slices: Adds a spicy kick.
• Lime Wedges: For extra lime flavor.
• Fresh Cilantro: For garnish.
• Sour Cream: Adds a cool and tangy flavor.
• Avocado: Adds a creamy texture and healthy fats.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Chicken: Add some chili powder or cayenne pepper to the chicken marinade for extra heat.
• Different Protein: Try using shrimp, steak, or tofu instead of chicken.
• Veggie Power: Add some grilled or roasted vegetables, like bell peppers, onions, or zucchini, to the rice bowls.
• Different Grains: Use quinoa or couscous instead of rice.

How to Make Street Corn Chicken Rice Bowls

Step 1: Marinate and Grill the Chicken

Combine the chicken marinade ingredients in a small bowl and pour it over the chicken breasts in a shallow dish. Cover and refrigerate for at least 15 minutes. Heat the grill to medium heat and grill the chicken for 4-6 minutes per side, then move it to indirect heat and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for at least 5 minutes before slicing or cubing it.

Step 2: Grill the Corn

Heat the grill to 450°F (230°C). Lightly drizzle the corn cobs with olive oil and sprinkle with salt. Grill for 10-12 minutes, turning every 2-3 minutes, until slightly charred. Let the corn cool slightly, then cut off the kernels.

Step 3: Make the Street Corn Salad

In a large bowl, combine the grilled corn kernels, mayonnaise, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir to combine. Taste and adjust the seasonings as needed.

Step 4: Assemble the Bowls

Divide the cooked rice, grilled chicken, and street corn salad among four bowls. Top with your favorite toppings, such as fresh cilantro, jalapeño slices, black beans, cherry tomatoes, lime wedges, sour cream, and avocado.

Tips and Tricks

• Even Cooking: Make sure the chicken breasts are similar in size so they cook evenly.
• Grilling the Corn: Grill the corn until it’s slightly charred for the best flavor.
• Seasoning: Taste the street corn salad and adjust the seasonings as needed.

How to Serve

These Street Corn Chicken Rice Bowls are a delicious and complete meal on their own.

Make Ahead and Storage

• Make Ahead: You can make the chicken marinade, grill the chicken and corn, and make the street corn salad ahead of time. Store them separately in the refrigerator for up to 3 days.
• Storing: Store leftover rice bowls in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and rice separately in the microwave or on the stovetop.

FAQs

Can I use a different type of cheese?
Yes, you can use other types of cheese, such as Monterey Jack, cheddar, or queso fresco. Feta and cotija are traditional choices for Mexican street corn, but feel free to experiment with your favorites.

Can I make this recipe vegetarian?
Yes, you can omit the chicken and add more vegetables or beans to the rice bowls. You can also use grilled tofu or tempeh as a protein source.

Can I make this recipe without an air fryer?
Yes, you can cook the chicken and corn on a grill pan or in a skillet on the stovetop. You can also bake the chicken in the oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.

There you have it! A delicious and easy recipe for Street Corn Chicken Rice Bowls. I hope you enjoy it!

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