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Close up of street corn chicken rice bowls with fresh cilantro and feta on top with a lime wedge on top with a gold fork of a gingham beige tea towel on a white background.

Street Corn Chicken Rice Bowls

Author: Stephanie Kay

These Mexican street corn chicken rice bowls are a flavorful and well-balanced meal that works well for a quick weeknight dinner or a crowd-pleasing weekend feast.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Mexican
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Ingredients

Chicken:

Street Corn Salad:

Bowls:

Instructions

  1. In a small pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
  2. In a medium bowl, add the chicken marinade ingredients: olive oil, lime juice, smoked paprika, cumin, and salt, and whisk to combine. Add the chicken breasts to the bowl, toss to coat in the marinade, and set aside.
  3. Place the ears of corn on a cutting board and gently brush them with olive oil on all sides.
  4. On a grill or in a grill pan on medium-high heat, add the ears of corn and cook for 10-12 minutes, rotating the ears every 2-3 minutes, until slightly charred. Once cooked, transfer the ears to a plate to cool slightly. Once cooled, on a cutting board using a sharp knife, cut the kernels off the cobs.
  5. On the same grill or pan on medium-high heat, add the chicken breasts and cook for 5-6 minutes per side until cooked through or they’ve reached an internal temperature of 165°F. Once cooked, transfer the cooked chicken to a plate and set them aside to allow them to rest. Once rested, slice the chicken breasts into thin strips.
  6. In another medium bowl, prepare the street corn salad: add the mayonnaise, lime juice, minced garlic, smoked paprika, and cumin, and whisk until well combined. Add the grilled corn kernels, diced red onion, diced jalapeño, chopped cilantro, and cotija cheese and toss until well combined. Taste and adjust seasoning with salt and pepper as needed.
  7. Once everything is ready, assemble the bowls with cooked rice, street corn salad, and grilled chicken, and top with additional cotija cheese, fresh cilantro, and lime wedges to serve.
  8. Any leftovers can be stored in an airtight container in the fridge for up to 4 days, and the chicken and rice can be stored in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for 1 pound of skinless, boneless chicken thighs.

To Use Brown Rice: Swap the white rice for brown rice and increase the cooking time to 40 minutes, or as per package directions.

To Use Frozen Corn: Swap the ears of corn for 2 cups of frozen corn. Allow it to thaw completely, skip steps #3-4, and add it to the recipe as per step #6 in the instructions.

To Use Canned Corn: Swap the ears of corn for 2 cans (14-ounce) of corn. Drain the canned corn in a fine mesh colander to remove all excess liquid, skip steps #3-4, and add it to the recipe as per step #6 in the instructions.

To Use Greek Yogurt: Swap the mayonnaise for Greek yogurt.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.

Nutrition

Find it online: https://kaynutrition.com/street-corn-chicken-rice-bowls/