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Street Corn Chicken Rice Bowl

This easy and tasty bowl mixes grilled chicken with creamy street corn flavors, perfect for a quick weeknight meal or for guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces small boneless (skinless chicken breasts)
  • 1/4 cup soy sauce (or tamari or coconut aminos) Can use tamari or coconut aminos for gluten-free option.
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons garlic (minced)
  • 1 teaspoon lemon juice
For the Street Corn Salad
  • 2 cups grilled corn (approx. 3-4 cobs of corn) Can use fresh or frozen 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)
For Serving
  • 4 cups rice of your choice (cooked)
  • 1 can black beans
  • 1 cup cherry tomatoes (halved)
  • 1-2 pieces jalapeño slices
  • 2 pieces lime wedges
  • 1 cup additional fresh cilantro leaves
  • 1/2 cup sour cream
  • 1-2 pieces avocado (sliced)

Method
 

Grilled Chicken
  1. Pat the chicken dry with a paper towel.
  2. In a small bowl, mix soy sauce, olive oil, worcestershire sauce, 2 teaspoons minced garlic, and lemon juice.
  3. Place chicken in a shallow dish. Pour half the sauce over the chicken. Save the rest to brush later.
  4. Let the chicken marinate for 15 to 30 minutes if you have time, or cook right away.
  5. Heat a grill or skillet to medium-high. Add a little oil.
  6. Grill the chicken 5 to 7 minutes per side, or until the internal temp reaches 165°F / 74°C. Brush with reserved sauce while grilling.
  7. Let the chicken rest 5 minutes, then slice or dice.
Street Corn Salad
  1. If using fresh corn, grill or char the cobs until some kernels are dark. Cut the kernels off the cob. If using frozen, cook and drain.
  2. In a bowl, mix corn with mayo, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper.
  3. Stir in diced red onion and cotija cheese. Taste and add more lime or salt if you want.
  4. Keep the salad cool until you build the bowls.
Build Your Bowl
  1. Warm the rice and place 1 cup of rice per bowl.
  2. Add sliced grilled chicken on top of the rice.
  3. Spoon a generous portion of the street corn salad next to the chicken.
  4. Add black beans, halved cherry tomatoes, and sliced avocado.
  5. Top with jalapeño slices, extra cilantro leaves, and lime wedges.
  6. Add a small dollop of sour cream if you like more cream.
  7. Serve right away while the chicken is warm and the corn is cool.

Notes

Serve the bowl warm. Squeeze lime over each bowl for fresh flavor. Let people add more cheese, hot sauce, or sour cream at the table. Components can be stored separately to maintain texture.