Street Corn Chicken Rice Bowl
A delicious Street Corn Chicken Rice Bowl featuring grilled chicken and vibrant street corn salad, perfect for summer dining.
Equipment
- grill
Ingredients
Marinade + Grilled Chicken
- 4 small boneless skinless chicken breasts
- ¼ 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
Mexican Street Corn Salad
- 2 cups grilled corn approx. 3-4 cobs of corn
- ⅓ cup mayo
- ¼ cup feta cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 1-2 tablespoons lime juice
- ½ tablespoon garlic minced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup red onion diced
- ¼ cup cotija cheese crumbled
Other Rice Bowl Options + Toppings
- 4 cups rice of your choice cooked
- black beans
- cherry tomatoes halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1-2 avocado sliced
Instructions
Grilled Chicken
- Combine ¼ cup soy sauce, 2 tablespoons olive oil, 2 teaspoons worcestershire sauce, 2 teaspoons minced garlic and 1 teaspoon lemon juice in a bowl or container big enough to marinade your chicken in; whisk to combine. Place chicken breasts into the same container and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
- Heat grill to medium heat (approximately 400/450 degrees F) and ensure grill grates are clean.
- Remove chicken from marinade (let excess drip off) and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.
- Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don't need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.
- Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees F (at thickest part of the breast). Cut into slices or cubes.
Street Corn Salad
- Heat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil. Use your hands to massage oil into each ear of corn. Sprinkle lightly with salt.
- Grill on direct, high heat for a total of 8-10 minutes, turning every 2-3 minutes with grill tongs. Remove when corn is slightly charred. Let cool slightly and then use a sharp knife to cut off the kernels of corn.
- Combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper red onions and cotija cheese in a large bowl. Stir to combine.
- Taste and add additional lime juice, chili powder, feta or any other ingredient, as desired.
Build Your Bowl
- Between four bowls divide your rice, chicken and street corn salad.
- Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
- Enjoy!
Notes
Feel free to cook your corn along with your chicken if you want to OR you can cook your corn first and make your salad while your chicken cooks. You can easily use a dairy-free feta in place of the regular feta and cotija cheese. I love making the salad the day of as I personally think it tastes best slightly warm/room temp BUT it's totally fine to serve the street corn salad cold too! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1bowlCalories: 632kcalCarbohydrates: 87gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 82mgSodium: 822mgPotassium: 786mgFiber: 4gSugar: 3gVitamin A: 295IUVitamin C: 8mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!