Street Corn Chicken Rice Bowl

Jason Clarke

Street Corn Chicken Rice Bowl

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A delicious and vibrant street corn chicken rice bowl that's quick to make and perfect for family dinners, packed with flavors and fresh ingredients.

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Prep Time 40

Cook Time 20

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 650

Ingredients Method Nutrition Notes

Ingredients

For the Chicken & Marinade

4 pieces small boneless, skinless chicken breasts
1 batch chicken marinade (your favorite or my zesty blend)

For the Grilled Street Corn Salad

2 cups grilled corn (about 3-4 cobs, grilled to perfection)
⅓ cup mayo that creamy goodness
¼ cup feta cheese, crumbled for a salty kick
2 tablespoons fresh cilantro, chopped Love that fresh flavor!
1-2 tablespoons lime juice a zing that ties it all together
½ tablespoon garlic, minced because who doesn’t love garlic?
½ teaspoon chili powder for a little warmth
¼ teaspoon paprika smoky vibes
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

For the Bowls

¼ cup red onion, diced adds crunch and color
¼ cup cotija cheese, crumbled hello, cheesy goodness
4 cups rice of your choice, cooked get that base ready!
to taste black beans because protein!
to taste cherry tomatoes, halved
to taste jalapeño slices if you’re feeling spicy!
to taste lime wedges for that fresh squeeze at the end
to taste additional fresh cilantro leaves more flavor, more love!
to taste sour cream for that creamy finish
1-2 avocados, sliced the cherry on top!

Method

Preparation

Start by marinating those chicken breasts. Mix up your marinade and let the chicken chill in there for at least 30 minutes.
Fire up that grill! Toss your corn on there for about 10 minutes, turning to get nice char marks.

Cooking

Add your marinated chicken and grill for about 7-10 minutes on each side or until it’s cooked through (165°F internal temp is key!).
While that’s happening, cut the kernels off the cob and mix with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, and pepper.

Assembly

Once everything’s cooked, start with a generous scoop of rice, layer on your grilled chicken, and heap on that street corn salad.
Then load it up with black beans, cherry tomatoes, and anything else your heart desires.
Finish with a slice or two of avocado, a drizzle of sour cream, and some jalapeños, if you’re feeling adventurous.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 70gProtein: 42gFat: 24gSaturated Fat: 6gSodium: 600mgFiber: 8gSugar: 5g

Notes

If you somehow have leftovers, store each component separately in the fridge for up to 3 days. The chicken can be reheated in the microwave or briefly on the stove.

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