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Street Corn Chicken Rice Bowl Recipe

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4 from 11 reviews

  • Author: Lea
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This Street Corn Chicken Rice Bowl recipe combines juicy grilled chicken with a flavorful street corn salad, served over a bed of rice with a variety of fresh and tangy toppings, perfect for a vibrant and satisfying meal.

Ingredients

Chicken Marinade

  • 4 small boneless skinless chicken breasts
  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons garlic (minced)
  • 1 teaspoon lemon juice

Street Corn Salad

  • 2 cups grilled corn kernels (approx. 3-4 cobs of corn)
  • 1/3 cup mayo
  • 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)

Additional Bowl Ingredients & Toppings

  • 4 cups cooked rice (your choice of type)
  • Black beans (quantity as desired)
  • Cherry tomatoes (halved, quantity as desired)
  • Jalapeño slices (quantity as desired)
  • Lime wedges (for serving)
  • Additional fresh cilantro leaves (for garnish)
  • Sour cream (optional, for topping)
  • 1-2 avocados (sliced)

Instructions

  1. Marinate Chicken: In a bowl or container, whisk together soy sauce, olive oil, worcestershire sauce, minced garlic, and lemon juice. Place the chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for 15 minutes or up to one hour to allow flavors to develop.
  2. Prep Grill: Heat the grill to medium heat, about 400-450°F. Clean the grill grates thoroughly to prevent sticking and ensure even cooking.
  3. Sear Chicken: Remove chicken from marinade, letting excess drip off. Place the breasts directly on the grill over direct flame and cook for 4-6 minutes per side, achieving a nice sear and grill marks.
  4. Finish Cooking Chicken: Move the chicken to indirect heat on the grill, maintaining the same temperature. Cook for an additional 5-7 minutes without flipping. Use a meat thermometer to check that the thickest part reaches 160°F.
  5. Rest Chicken: Remove the chicken from the grill and let it rest for at least 5 minutes. During this time, the internal temperature will rise to a safe 165°F, and juices will redistribute for moist meat. Then, slice or cube the chicken.
  6. Prep and Grill Corn: Heat grill to high heat, around 450°F. Shuck the corn and place it on a plate or baking sheet. Lightly drizzle olive oil over each ear and massage it into the kernels. Sprinkle lightly with salt.
  7. Grill Corn: Place corn on the grill over direct heat and cook for 8-10 minutes, turning every 2-3 minutes until kernels are slightly charred. Remove and let cool before cutting off the kernels with a sharp knife.
  8. Make Street Corn Salad: In a large bowl, combine grilled corn kernels, mayo, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onions, and crumbled cotija cheese. Stir until well mixed.
  9. Adjust Seasoning: Taste the salad and add more lime juice, chili powder, feta, or other ingredients as desired to balance the flavors.
  10. Assemble Bowls: Divide cooked rice evenly between four bowls. Layer with grilled chicken and a generous scoop of the street corn salad.
  11. Add Toppings: Customize your bowls with black beans, cherry tomatoes, jalapeño slices, additional cilantro leaves, sour cream, sliced avocado, and lime wedges as desired for extra flavor and texture.
  12. Enjoy: Serve immediately and enjoy the vibrant, smoky, and fresh flavors of your street corn chicken rice bowl!

Notes

  • Marinating the chicken longer (up to 1 hour) will enhance flavor but avoid exceeding 2 hours to prevent texture changes.
  • Use a meat thermometer to ensure chicken is safely cooked to avoid dryness.
  • Feel free to substitute the cheeses with dairy-free alternatives for lactose intolerance.
  • You can prepare the street corn salad a few hours in advance and refrigerate to allow flavors to meld.
  • Adjust spices and toppings according to your heat preference and taste.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican-inspired

Find it online: https://recipesbylea.com/street-corn-chicken-rice-bowl-recipe/