Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Grilled Chicken
01 -
4 small boneless, skinless chicken breasts
02 -
1 batch chicken marinade
→ Mexican Street Corn Salad
03 -
2 cups grilled corn (approx. 3–4 cobs of corn)
04 -
1/3 cup mayonnaise
05 -
1/4 cup feta cheese, crumbled
06 -
2 tablespoons fresh cilantro, chopped
07 -
1–2 tablespoons lime juice
08 -
1/2 tablespoon garlic, minced
09 -
1/2 teaspoon chili powder
10 -
1/4 teaspoon paprika
11 -
1/4 teaspoon kosher salt
12 -
1/8 teaspoon ground black pepper
13 -
1/4 cup red onion, diced
14 -
1/4 cup cotija cheese, crumbled
→ Rice Bowl Options and Toppings
15 -
4 cups cooked rice of your choice
16 -
Black beans
17 -
Cherry tomatoes, halved
18 -
Jalapeño slices
19 -
Lime wedges
20 -
Additional fresh cilantro leaves
21 -
Sour cream
22 -
1–2 avocados, sliced
# Instructions:
01 -
Combine chicken marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or glass container and coat with marinade. Cover and refrigerate for 15 minutes to 1 hour. Heat grill to medium heat (approximately 205–230°C / 400–450°F). Remove chicken from marinade, letting excess drip off, and place on direct heat for 4–6 minutes per side. Move chicken to indirect heat and cook for an additional 5–7 minutes or until the thickest part reaches 71°C / 160°F. Let rest for 5 minutes; the internal temperature will rise to 74°C / 165°F. Slice or cube as desired.
02 -
Heat grill to 230°C / 450°F. Lightly drizzle clean, shucked ears of corn with olive oil and massage to coat evenly. Sprinkle lightly with salt. Grill corn on direct heat for 10–12 minutes, turning every 2–3 minutes until slightly charred. Let cool, then cut kernels off the cob. Mix corn, mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onions, and cotija cheese in a large bowl. Taste and adjust seasoning as preferred.
03 -
Divide cooked rice, grilled chicken, and corn salad evenly among four bowls. Add desired toppings such as fresh cilantro, jalapeños, lime wedges, sour cream, and avocado slices. Serve and enjoy.
# Notes:
01 -
Dairy-Free: Substitute regular feta and cotija cheese with dairy-free alternatives.
02 -
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.