Description
This Street Corn Chicken Rice Bowl is a flavorful and fulfilling dish that combines tender grilled chicken marinated in a savory blend of soy sauce, garlic, and lemon juice with a vibrant Mexican street corn salad. Served over a bed of fluffy rice, this bowl is topped with fresh cilantro, jalapeños, and optional toppings for a customizable and satisfying meal perfect for any occasion.
Ingredients
Scale
Marinade + Grilled Chicken
- 4 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
- ¼ cup red onion, diced
- ¼ cup cotija 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
Other Rice Bowl Options + Toppings (build your own)
- 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
- Marinate Chicken: Combine ¼ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons Worcestershire sauce, 2 teaspoons minced garlic, and 1 teaspoon lemon juice in a bowl or container large enough to hold the chicken. Whisk to combine. Place 4 boneless, skinless chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for 15 minutes or up to one hour.
- Prep Grill: Heat your grill to medium heat, approximately 400-450°F, and clean the grill grates thoroughly to prevent sticking.
- Sear Chicken: Remove chicken from the marinade, letting any excess drip off. Place the chicken breasts directly over the medium flame on the grill. Cook for 4-6 minutes per side until nicely seared.
- Finish Cooking Chicken: Move the chicken away from direct flame to indirect heat while maintaining grill temperature. Continue cooking for an additional 5-7 minutes without flipping. Use a meat thermometer to check that the internal temperature reaches 160°F at the thickest part.
- Rest Chicken: Remove chicken from the grill and let it rest for at least 5 minutes. This helps redistribute juices and allows the internal temperature to rise to a safe 165°F. Slice or cube the chicken once rested.
- Prep Grill + Corn: Heat grill to 450°F. Shuck and clean ears of sweet corn. Lightly drizzle with olive oil and massage it into each cob. Sprinkle lightly with salt.
- Grill Corn: Place corn directly over high heat on the grill. Turn every 2-3 minutes for a total of 8-10 minutes until slightly charred. Remove from grill, cool slightly, then cut kernels off the cob with a sharp knife.
- Combine Salad: In a large bowl, mix 2 cups grilled corn kernels, ⅓ cup mayo, ¼ cup crumbled feta cheese, ¼ cup diced red onion, ¼ cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro, 1-2 tablespoons lime juice, ½ tablespoon minced garlic, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Stir well to combine all ingredients.
- Adjust: Taste the salad and add more lime juice, chili powder, feta cheese, or other ingredients to suit your preferences.
- Build Bowls: Divide 4 cups of cooked rice evenly between four bowls. Top with sliced or cubed grilled chicken and generous portions of the street corn salad.
- Customize: Add preferred toppings such as additional fresh cilantro, jalapeño slices, black beans, cherry tomatoes, lime wedges, sour cream, or sliced avocado to personalize your bowl. Enjoy immediately!
Notes
- Cooking Logistics: You can cook the corn and chicken on the grill simultaneously or cook the corn first and prepare the salad while the chicken cooks—whichever suits your workflow best.
- Dairy-Free: Substitute regular feta and cotija cheeses with dairy-free alternatives to make this dish dairy-free.
- Salad – Warm or Cold: The street corn salad is delicious served slightly warm or at room temperature, but it can also be served cold depending on your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness and flavor.
