Street Corn Chicken Rice Bowl (2024)

Ingredients

Scale

Grilled Chicken:

• 4 small boneless, skinless chicken breasts
• 1 batch chicken marinade

Mexican Street Corn Salad:

• 2 cups grilled corn (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

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

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Grilled Chicken:

1. Combine Chicken Marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or other glass container. Pour marinade over top and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
2. Heat grill to medium heat (approximately 400/450 degrees F).
3. 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.
4. 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.
5. 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).
6. Cut into slices or cubes.

Street Corn Salad:

1. 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.
2. Grill on direct, high heat for a total of 10-12 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.
3. 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.
4. Taste and add additional lime juice, chili powder, feta or any other ingredient, as desired.

Build Your Bowl:

1. Between four bowls divide your rice, chicken and street corn salad.
2. Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
3. Enjoy!

• Dairy-Free: you can easily use a dairy-free feta in place of the reg. feta and cotija cheese.
• Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.