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!