Street Corn Chicken Rice Bowl Recipe

It was a weeknight, and the usual dinner dilemma loomed. I wanted something flavorful, healthy, and quick, but also a little exciting. That’s when I stumbled upon this Street Corn Chicken Rice Bowl recipe, and let me tell you, it was a game-changer! From the first bite, my family was hooked. The smoky char of the grilled chicken paired perfectly with the creamy, zesty Mexican street corn salad. Even my picky eaters devoured the vibrant combination of textures and tastes. This recipe isn’t just a meal; it’s an experience. The customizable bowl concept makes it fun for everyone to assemble their perfect dinner, and the leftovers are just as fantastic for lunch the next day. If you’re craving a dish that’s both comforting and bursting with fresh, vibrant flavors, look no further. This Street Corn Chicken Rice Bowl is about to become your new go-to recipe.

Ingredients

To create this flavor-packed Street Corn Chicken Rice Bowl, you’ll need a few key components. Each part contributes to the overall symphony of flavors, from the succulent grilled chicken to the creamy, tangy street corn salad. Let’s break down each ingredient list to ensure you have everything you need to embark on this culinary adventure.

Grilled Chicken:

The foundation of our rice bowl is perfectly grilled chicken. Boneless, skinless chicken breasts are ideal for even cooking and ease of preparation. Here’s what you’ll need for the chicken itself:

• 4 small boneless, skinless chicken breasts

Chicken Marinade:

The secret to incredibly flavorful grilled chicken lies in a well-balanced marinade. This marinade is designed to infuse the chicken with zesty, smoky, and herbaceous notes, complementing the street corn perfectly. Gather these ingredients to create the marinade:

• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Mexican Street Corn Salad:

This is where the magic truly happens! The Mexican Street Corn Salad, inspired by the beloved “Elote,” brings a creamy, tangy, and slightly spicy element to the bowl. These are the ingredients for the vibrant salad:

• 2 cups grilled corn kernels (approx. 3–4 ears of corn)
• 1/3 cup mayonnaise
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro
• 1–2 tablespoons lime juice
• 1/2 tablespoon minced garlic
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup diced red onion
• 1/4 cup crumbled cotija cheese

Rice Bowl Options + Toppings (Build Your Own):

The beauty of a rice bowl is its versatility. You can customize it to your heart’s content with various bases and toppings. Here are some suggestions to build your perfect bowl, allowing everyone to personalize their meal:

• 4 cups cooked rice of your choice (white rice, brown rice, quinoa, or cilantro lime rice all work wonderfully)
• Black beans (canned, rinsed, and drained, or freshly cooked)
• Cherry tomatoes, halved
• Jalapeño slices (fresh or pickled, for a spicy kick)
• Lime wedges (for extra zest and freshness)
• Additional fresh cilantro leaves (for garnish and flavor)
• Sour cream (or Greek yogurt for a lighter option)
• 1–2 avocados, sliced (for creamy richness)

Instructions

Now that we have all our ingredients prepped, let’s dive into the step-by-step instructions to create this delicious Street Corn Chicken Rice Bowl. The recipe is broken down into manageable sections, ensuring a smooth and enjoyable cooking process.

Grilled Chicken:

First, we’ll focus on preparing the star protein – the grilled chicken. Follow these steps to achieve juicy, flavorful chicken that’s perfect for your bowl:

1. Prepare the Marinade: In a small bowl, whisk together the olive oil, lime juice, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Ensure all ingredients are well combined to create a homogenous marinade. The olive oil will help keep the chicken moist, while the lime juice tenderizes it and adds a bright citrusy note. The spices and herbs provide depth and complexity of flavor.
2. Marinate the Chicken: Place the chicken breasts in a shallow baking dish or a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Massage the marinade into the chicken to ensure even distribution. Cover the dish or seal the bag tightly and refrigerate for at least 15 minutes, or up to 1 hour. While 15 minutes will impart flavor, allowing the chicken to marinate for closer to an hour will result in even more flavorful and tender chicken. Do not marinate for longer than 1 hour as the lime juice can start to break down the chicken’s texture if left for too long.
3. Grill the Chicken: Preheat your grill to medium heat, aiming for a temperature of around 400-450°F (200-230°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. Remove the chicken from the marinade, allowing any excess marinade to drip off. While some marinade clinging to the chicken is fine, excessive marinade can cause flare-ups on the grill.
4. Grill Over Direct Heat: Place the marinated chicken breasts directly over the medium heat on the grill. Grill for 4-6 minutes per side, or until they develop nice grill marks and are nicely seared. This initial direct heat grilling is crucial for achieving that desirable smoky flavor and visual appeal.
5. Finish Cooking with Indirect Heat: After searing both sides, move the chicken to an area of indirect heat on the grill. This can be achieved by turning off one burner on a gas grill or moving the chicken to a cooler zone on a charcoal grill. Continue cooking for an additional 5-7 minutes, or until the internal temperature of the chicken reaches 160°F (71°C). Using indirect heat allows the chicken to cook through evenly without burning the outside.
6. Rest and Slice: Remove the grilled chicken from the grill and place it on a clean cutting board. Let it rest for at least 5 minutes. This resting period is essential as it allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. During resting, the internal temperature will continue to rise to the safe and recommended 165°F (74°C). After resting, slice or cube the chicken into bite-sized pieces, ready to be added to your rice bowls.

Mexican Street Corn Salad:

While the chicken is resting, let’s prepare the vibrant and flavorful Mexican Street Corn Salad. This salad is a delightful mix of sweet corn, creamy mayonnaise, and tangy cheese, all seasoned with Mexican-inspired spices.

1. Grill the Corn: Preheat your grill to 450°F (230°C). If you haven’t already grilled the corn while grilling the chicken (which is an efficient way to utilize the grill), now is the time. Lightly coat the ears of corn with olive oil and sprinkle with a pinch of salt. Grilling the corn enhances its natural sweetness and imparts a smoky char that’s essential for authentic street corn flavor.
2. Grill the Corn Evenly: Place the oiled and salted corn directly on the hot grill grates. Grill, turning every 2-3 minutes, for a total of 10-12 minutes, or until the kernels are tender and slightly charred. Turning frequently ensures even cooking and charring on all sides of the corn.
3. Cool and Remove Kernels: Once the corn is grilled, remove it from the grill and allow it to cool slightly until it’s comfortable to handle. Using a sharp knife, carefully cut the corn kernels from the cob. Hold the cob vertically and slice downwards, close to the cob, to remove the kernels efficiently. Aim for about 2 cups of kernels.
4. Mix the Salad Ingredients: In a large bowl, combine the grilled corn kernels, mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and ground black pepper. The mayonnaise provides creaminess, feta adds a salty tang, and the spices and lime juice contribute the classic Mexican street corn flavor profile.
5. Add Red Onion and Cotija: Add the diced red onion and crumbled cotija cheese to the bowl. Red onion adds a subtle bite and crunch, while cotija, a firmer, saltier Mexican cheese, provides a wonderful textural contrast and enhances the overall flavor.
6. Mix and Season: Mix all the ingredients together thoroughly until everything is well combined and the corn kernels are evenly coated in the creamy dressing. Taste the salad and adjust the seasoning as needed. You may want to add more lime juice for extra tang, chili powder for more heat, or salt and pepper to taste. The key is to create a balanced and flavorful salad that complements the grilled chicken and rice.

Build Your Bowl:

With the grilled chicken and Mexican Street Corn Salad ready, it’s time to assemble your delicious and customizable rice bowls. This is where you get to personalize your meal with your favorite toppings and create a truly satisfying and vibrant dish.

1. Prepare the Rice: Ensure your rice is cooked and ready. You can use white rice, brown rice, quinoa, or even cilantro lime rice for an extra layer of flavor. Warm rice is generally preferred for rice bowls, but you can also use room temperature rice if you prefer.
2. Assemble the Bowls: Divide the cooked rice evenly among four bowls. This forms the base of your Street Corn Chicken Rice Bowl.
3. Add Grilled Chicken: Top each bowl of rice with a generous portion of the sliced or cubed grilled chicken. Distribute the chicken evenly so that each bowl gets a fair share of the protein.
4. Spoon on Street Corn Salad: Spoon a generous amount of the Mexican Street Corn Salad over the grilled chicken in each bowl. The creamy, flavorful salad is a key component of this dish, so don’t be shy with the serving size.
5. Customize with Toppings: Now comes the fun part – adding your choice of toppings! Arrange your desired toppings in separate bowls or containers and let everyone customize their own rice bowl. Some popular and delicious topping options include:
   • Black beans: Add a scoop of black beans for extra protein and fiber.
   • Cherry tomatoes: Halved cherry tomatoes provide a burst of freshness and acidity.
   • Jalapeño slices: For those who like a spicy kick, jalapeño slices (fresh or pickled) are a must.
   • Lime wedges: Offer lime wedges on the side so everyone can squeeze fresh lime juice over their bowl for added brightness.
   • Fresh cilantro: Sprinkle additional fresh cilantro leaves for garnish and a final touch of herbaceousness.
   • Sour cream or Greek yogurt: A dollop of sour cream or Greek yogurt adds creamy coolness and tanginess.
   • Avocado slices: Sliced avocado provides healthy fats and a creamy texture that complements the other flavors.
6. Serve and Enjoy: Once everyone has customized their bowl to their liking, serve immediately and enjoy the explosion of flavors and textures in this Street Corn Chicken Rice Bowl!

Nutrition Facts

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. While the exact nutritional values can vary based on specific ingredient brands and portion sizes, here’s an estimated nutritional breakdown per serving of this Street Corn Chicken Rice Bowl:

• Servings: 4
• Calories per serving (estimated): 650-750 calories (This is an estimate and can vary based on toppings and portion sizes. Using brown rice, lean chicken, and lighter toppings like Greek yogurt instead of sour cream can help reduce calories.)

Please Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Adding more toppings like avocado and sour cream will increase the calorie and fat content.

Preparation Time

One of the great things about this recipe is that while it’s packed with flavor, it’s also relatively straightforward to prepare. Here’s a breakdown of the estimated preparation and cooking times:

• Prep Time: 30 minutes (includes marinating time)
• Cook Time: 35 minutes (includes grilling chicken and corn)
• Total Time: Approximately 1 hour and 5 minutes

This recipe is perfect for a weeknight dinner or weekend meal prep. You can even prep some components ahead of time to make the assembly even quicker.

How to Serve

Serving this Street Corn Chicken Rice Bowl is all about presentation and allowing everyone to customize their perfect meal. Here are some serving suggestions to elevate your dining experience:

• Bowl Bar Style: Set up a “bowl bar” with all the components arranged in separate serving dishes. Place the cooked rice in a large bowl, followed by the grilled chicken, Mexican Street Corn Salad, and all the toppings in individual bowls or containers. Let everyone assemble their own bowls according to their preferences. This interactive approach is fun for families and gatherings.
• Garnish is Key: Don’t underestimate the power of garnishes! Fresh cilantro, lime wedges, and a sprinkle of chili powder or paprika on top of each assembled bowl can enhance both the visual appeal and the flavor.
• Warm and Cold Elements: The combination of warm grilled chicken and rice with the slightly cooler street corn salad and fresh toppings creates a delightful contrast in temperature and texture. Serve the bowls immediately after assembling to enjoy this contrast.
• Side Dishes (Optional): While the rice bowl is a complete meal in itself, you can serve it with a light side salad or some tortilla chips and salsa if you want to round out the meal further, especially for larger gatherings.
• Drinks Pairing: Pair your Street Corn Chicken Rice Bowls with refreshing beverages like:
  • Limeade or Lemonade: The citrusy drinks complement the flavors of the dish beautifully.
  • Iced Tea: A classic and refreshing choice.
  • Mexican Soda (Jarritos): For an authentic Mexican experience, try pairing with Jarritos in flavors like lime, mandarin, or grapefruit.
  • Light Beer: A crisp light beer can also pair well with the grilled and spicy elements of the dish.

Additional Tips

To ensure your Street Corn Chicken Rice Bowl is a resounding success, here are five additional tips to keep in mind:

1. Adjust Spice Level: If you prefer a spicier dish, increase the amount of chili powder in the street corn salad and consider adding a pinch of cayenne pepper to the chicken marinade. You can also offer hot sauce as a topping for those who like extra heat. For a milder version, reduce or omit the chili powder and jalapeño slices.
2. Make it Ahead: You can prepare many components of this recipe in advance. The chicken marinade can be made a day ahead, and the chicken can marinate overnight (though keep marinating time under 12 hours to avoid texture changes). The Mexican Street Corn Salad can also be made a few hours ahead of time and stored in the refrigerator. Cook the rice ahead as well. This makes assembly quick and easy when you’re ready to eat.
3. Grill Alternatives: If you don’t have a grill or the weather isn’t cooperating, you can easily cook the chicken and corn indoors. For the chicken, you can pan-sear it in a skillet or bake it in the oven. For the corn, you can roast it in the oven or even use canned or frozen corn kernels (though grilling fresh corn is highly recommended for the best flavor). If using canned or frozen corn, you can sauté them briefly with a little butter or olive oil to add some warmth and flavor.
4. Vegetarian/Vegan Option: To make this recipe vegetarian, substitute the grilled chicken with grilled halloumi cheese, seasoned and grilled tofu, or black beans seasoned with smoked paprika and cumin. For a vegan version, use vegan mayonnaise and ensure the cheese is also vegan (or omit cheese altogether and add nutritional yeast for a cheesy flavor).
5. Customize Your Rice: Experiment with different types of rice to find your favorite base. Cilantro lime rice adds an extra layer of flavor that complements the Mexican-inspired ingredients beautifully. Brown rice or quinoa are healthier alternatives to white rice, adding fiber and nutrients. You can also use flavored rice mixes for added convenience and variety.

FAQ Section

Here are some frequently asked questions about the Street Corn Chicken Rice Bowl recipe to help you troubleshoot and customize your cooking experience:

Q1: Can I use pre-cooked chicken to save time?

A: Yes, absolutely! If you’re short on time, using pre-cooked rotisserie chicken or leftover grilled chicken is a great shortcut. Simply shred or cube the pre-cooked chicken and add it to your bowls. You can even toss the pre-cooked chicken in a little bit of the marinade for a few minutes to enhance its flavor before adding it to the bowls.

Q2: Can I make this recipe vegetarian or vegan?

A: Yes, this recipe is easily adaptable for vegetarian and vegan diets. For a vegetarian version, substitute the grilled chicken with grilled halloumi cheese, seasoned and grilled tofu, or a hearty portion of black beans. For a vegan version, use vegan mayonnaise in the street corn salad, ensure you use vegan feta and cotija cheese alternatives, or omit the cheese and add nutritional yeast for a cheesy flavor. Consider adding grilled or roasted vegetables like bell peppers and zucchini for extra substance and flavor in vegetarian and vegan versions.

Q3: Can I make the Street Corn Chicken Rice Bowls ahead of time?

A: While it’s best to assemble the bowls just before serving to maintain the best texture and temperature contrast, you can prepare many components in advance. The chicken can be marinated and grilled ahead of time and stored in the refrigerator. The Mexican Street Corn Salad can also be made a few hours in advance and kept chilled. Cook the rice ahead as well. When you’re ready to serve, simply reheat the chicken (if desired) and assemble the bowls with the pre-made components.

Q4: How should I store leftovers?

A: Store leftover components separately in airtight containers in the refrigerator. The grilled chicken, Mexican Street Corn Salad, and cooked rice will all keep well for 3-4 days. It’s best to store the toppings separately as well to maintain their freshness. When reheating, you can warm up the chicken and rice in the microwave or skillet. The street corn salad is best served cold or at room temperature.

Q5: Can I use frozen corn for the Mexican Street Corn Salad?

A: While fresh grilled corn is highly recommended for the best flavor, you can use frozen corn kernels if fresh corn is not available. Thaw the frozen corn completely and then sauté it in a skillet with a little butter or olive oil until heated through and slightly caramelized. You can also grill thawed frozen corn in a grill basket for a smoky flavor. While frozen corn won’t have the exact same char and sweetness as fresh grilled corn on the cob, it’s a convenient alternative that still works well in the salad.

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