Mexican Street Corn Chicken Rice Bowls
If you’re craving a vibrant, flavorful, and balanced meal, this Mexican Street Corn Chicken Rice Bowl is a must-try!
Ingredients
For the grilled chicken:
- 4 chicken breasts small, boneless, skinless
- ¼ cup olive oil
- ¼ cup lime juice
- 2 tbsp chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp ground black pepper
For the Mexican street corn salad:
- 2 cups grilled corn kernels approx. 3–4 ears of corn
- ⅓ cup mayonnaise
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh cilantro
- 1–2 tbsp lime juice
- ½ tbsp minced garlic
- ½ tsp chili powder
- ¼ tsp paprika
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ cup diced red onion
- ¼ cup crumbled cotija cheese
For the toppings:
- Cooked rice of your choice
- Fresh cilantro leaves
- Lime wedges
- Sour cream
- Paprika
Instructions
- In a bowl, mix olive oil, lime juice, cilantro, cumin, paprika, garlic, salt, and pepper for the marinade.
- Coat chicken and refrigerate for 15–60 minutes.
- Preheat grill to medium (400–450°F). Grill chicken for 4–6 minutes per side.
- Move to indirect heat and cook for 5–7 minutes or until internal temp reaches 165°F. Let rest before slicing.
- Coat corn with olive oil and salt. Grill over medium heat, turning every 2–3 minutes, for 10–12 minutes until charred.
- Let cool and cut kernels off the cob.
- In a bowl, combine grilled corn, mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Adjust seasoning.
- Divide cooked rice into bowls. Top with grilled chicken and street corn salad.
- Customize with lime wedges, fresh cilantro, sour cream, and paprika. Serve and enjoy!