Description
Mexican street corn chicken rice bowl blends zesty grilled corn, tender chicken, and creamy sauce over fluffy rice. Spicy, tangy flavors dance together, inviting you to savor each vibrant bite of this satisfying meal.
Ingredients
Scale
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
- 2 cups (473 ml) grilled corn (approximately 3–4 corn cobs)
- 4 cups (946 ml) rice of your choice, cooked
- ⅓ cup (80 ml) mayonnaise
- ¼ cup (60 ml) feta cheese, crumbled
- ¼ cup (60 ml) cotija cheese, crumbled
- ¼ cup (60 ml) red onion, diced
- 1–2 avocados, sliced
- 2 tbsps (30 ml) fresh cilantro, chopped
- 1–2 tbsps (15–30 ml) lime juice
- ½ tbsp (7.5 ml) garlic, minced
- ½ tsp (2.5 ml) chili powder
- ¼ tsp (1.25 ml) paprika
- ¼ tsp (1.25 ml) kosher salt
- 1/8 tsp (0.625 ml) ground black pepper
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
Instructions
- Marinade Preparation: Whisk liquid and spice components in a compact bowl until thoroughly combined.
- Chicken Marination: Immerse chicken breasts completely, ensuring full coverage. Refrigerate 15 minutes for flavor infusion.
- Grill Preheating: Ignite grill to medium-high, stabilizing temperature at 400-450°F for optimal cooking conditions.
- Chicken Grilling: Remove chicken from marinade, letting excess drip off. Grill 4-6 minutes per side to develop caramelized exterior, then transition to indirect heat for 5-7 minutes until internal temperature reaches 160°F.
- Chicken Resting: Transfer from grill and let rest 5 minutes, allowing internal temperature to climb to safe 165°F and juices to redistribute.
- Corn Roasting: Brush corn with olive oil and season with salt. Grill over direct heat, rotating every 2-3 minutes for uniform charring.
- Corn Preparation: Slice kernels from charred cobs into a mixing bowl, combining with mayo, cheeses, herbs, spices, and aromatics. Mix thoroughly, adjusting seasonings to taste.
- Bowl Assembly: Layer rice as base, top with sliced chicken, and generously spread street corn salad for vibrant presentation.
- Garnishing: Adorn with optional embellishments like cilantro, jalapeños, tomatoes, beans, lime wedges, cream, and avocado slices.
- Serving: Present immediately, showcasing the dish’s complex, multilayered flavor profile.
Notes
- Marinate Strategically: Allow chicken to soak in marinade for at least 15 minutes to enhance flavor penetration and tenderize meat effectively.
- Grill with Precision: Maintain medium-high heat between 400-450°F for perfect caramelization and even cooking, preventing dry or undercooked chicken.
- Rest Meat Wisely: Let grilled chicken rest 5 minutes to redistribute juices, ensuring maximum tenderness and preventing moisture loss.
- Customize Corn Salad: Adjust seasonings and cheese ratios to personal taste, creating a personalized street corn topping that complements the dish perfectly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 510
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg