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This Street Corn Chicken Rice Bowl brings together all my favorite summer flavors in one satisfying dish. With tender grilled chicken, zesty street corn salad and a customizable medley of toppings over fluffy rice, it transforms a weeknight dinner into something vibrant and special. Every bite captures sunshine and bold Mexican-inspired flair.
When I first made this for a backyard get together my friends could not stop asking for the recipe and now it is my must-have for summer gatherings.
Ingredients
- Boneless skinless chicken breasts: bring lean juicy protein make sure they are similar in size for even grilling
- Chicken marinade: infuses the chicken with deep flavor choose a quality olive oil and fresh herbs for best taste
- Grilled corn: offers natural sweetness and a little char use fresh sweet corn from the farmer market if possible
- Mayonnaise: gives the corn salad creaminess go for a full-fat version for richer flavor
- Feta cheese and cotija cheese: add creaminess and a salty tang choose fresh blocks for crumbly texture
- Fresh cilantro: delivers herbal brightness pick leaves that are vibrant and fragrant
- Lime juice: gives a zesty kick use freshly squeezed for bold citrus flavor
- Minced garlic: adds savory depth always use fresh cloves
- Chili powder and paprika: create subtle heat and smokiness look for good quality spice with bold aroma
- Kosher salt and ground black pepper: season every layer finely ground pepper blends best
- Red onion: provides crunch and a pop of color pick a firm glossy onion
- Cooked rice: serves as the base select long grain white or brown or a tender jasmine variety
- Black beans: enhance the protein and fiber I go for canned low sodium beans rinsed well
- Cherry tomatoes: bring juice and color pick plump shiny ones
- Jalapeño slices: add spicy crunch adjust to your preferred level of heat
- Avocado: gives creamy richness use ripe but not mushy for best texture
- Toppings: like lime wedges and sour cream let everyone build their perfect bowl
Step-by-Step Instructions
- Prepare and Marinate the Chicken:
- Pat your chicken breasts dry trim any excess fat and set in a shallow dish for marinating. In a small bowl whisk together your marinade ingredients for a bold punch of flavor. Pour the marinade evenly over the chicken making sure each piece is well coated. Cover and refrigerate for at least fifteen minutes up to an hour for deeper flavor.
- Grill the Chicken:
- Heat your grill to medium direct heat around four hundred degrees. Remove chicken from the marinade and gently shake off extra liquid. Place the chicken on direct grill grates and cook for four to six minutes per side until there are golden brown grill marks. Move the chicken to an indirect heat area on your grill. Let it finish cooking uncovered for another five to seven minutes until a meat thermometer inserted into the thickest part reads one hundred sixty degrees. Rest the chicken for at least five minutes off the heat to lock in the juices. Slice or cube before serving.
- Grill the Corn for Salad:
- Preheat grill to high heat around four hundred fifty degrees. Husk your corn cobs and lightly rub them with olive oil and a sprinkle of salt for extra flavor. Grill the cobs for ten to twelve minutes rotating with tongs every two to three minutes so they cook evenly with a gentle char. Let the cobs cool slightly then stand each cob on a cutting board and slice the kernels off with a sharp knife.
- Mix the Street Corn Salad:
- Add the grilled corn kernels to a large mixing bowl. Toss in mayonnaise crumbled feta chopped cilantro fresh lime juice minced garlic chili powder paprika salt pepper diced red onion and cotija cheese. Stir everything together until well combined. Taste and adjust with more lime or spices as you like.
- Assemble Your Rice Bowls:
- Spoon cooked rice into the bottom of each bowl creating a soft bed for the toppings. Arrange slices of grilled chicken and big spoonfuls of street corn salad on top. Layer with optional toppings like black beans tomatoes jalapeno slices avocado and extra cilantro. Add a lime wedge and a dollop of sour cream if you crave extra tang. Serve right away while everything is fresh and warm.
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My family always fights for extra spoonfuls of the street corn salad sometimes I double the batch just for snacking on the leftovers the feta and cotija combination is my secret favorite twist for a salty creamy pop
Frequently Asked Questions
- → How do I grill the chicken perfectly?
Grill the marinated chicken over medium heat, 4–6 minutes per side on direct heat, followed by 5–7 minutes on indirect heat until the internal temperature reaches 165°F.
- → Can I make this dish dairy-free?
Yes, simply substitute regular feta and cotija cheese with dairy-free alternatives for a dairy-free version of the dish.
- → What toppings work well with this bowl?
Great toppings include black beans, cherry tomatoes, jalapeño slices, avocado, sour cream, fresh cilantro, and lime wedges.
- → Can I make this dish ahead of time?
Yes, you can prepare the chicken, corn salad, and rice in advance. Store each component in an airtight container in the fridge for up to 3 days. Assemble just before serving.
- → What type of rice works best for this dish?
Any cooked rice will work, but options like jasmine, basmati, or brown rice complement the flavors of this bowl perfectly.
- → How do I grill the corn for the street corn salad?
Grill ears of corn over high heat for 10–12 minutes, turning every 2–3 minutes until slightly charred. Let cool before cutting off kernels.