Description
A vibrant and flavorful Mexican Street Corn Chicken Bowl featuring marinated grilled chicken paired with a zesty street corn salad served over rice. Perfect for a delicious summer dinner with customizable toppings to suit your taste.
Ingredients
Marinade + Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1/4 cup soy sauce (or tamari or coconut aminos)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3-4 cobs)
- 1/3 cup mayonnaise
- 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
Other Rice Bowl Options + Toppings (Build Your Own):
- 4 cups cooked rice of your choice
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1-2 avocados, sliced
Instructions
- Marinate Chicken: In a bowl or container, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice. Add chicken breasts, coat thoroughly with marinade, cover, and refrigerate for 15 minutes or up to 1 hour to absorb flavors.
- Prep Grill: Heat your grill to medium heat (about 400-450°F) and clean the grill grates to prepare for cooking.
- Sear Chicken: Remove chicken from marinade letting excess drip off. Place on direct heat (direct flame) and grill for 4-6 minutes per side to develop a nice sear.
- Finish Cooking Chicken: Move chicken to indirect heat on the grill while maintaining the temperature. Cook for an additional 5-7 minutes without flipping until the internal temperature reaches 160°F.
- Rest Chicken: Remove chicken from the grill and let it rest at least 5 minutes, allowing juices to redistribute and the internal temperature to rise to the safe 165°F. Slice or cube before serving.
- Prep Corn for Salad: Heat grill to 450°F. Lightly drizzle shucked corn cobs with olive oil and sprinkle with salt, massaging oil into the corn.
- Grill Corn: Grill corn on direct high heat for 8-10 minutes, turning every 2-3 minutes until slightly charred. Allow to cool slightly and cut kernels off the cob with a sharp knife.
- Combine Salad: In a large bowl, mix grilled corn kernels with mayonnaise, feta cheese, cilantro, lime juice, minced garlic, chili powder, paprika, salt, black pepper, diced red onion, and cotija cheese. Stir well to blend flavors.
- Adjust Seasoning: Taste the salad and add more lime juice, chili powder, or feta cheese as desired to enhance the flavor.
- Build Your Bowl: Divide cooked rice among bowls, top with sliced or cubed grilled chicken, and generous scoops of the street corn salad.
- Customize and Serve: Add optional toppings such as fresh cilantro, jalapeño slices, black beans, cherry tomatoes, sour cream, avocado slices, and lime wedges according to your preference. Serve immediately and enjoy!
Notes
- Marinating the chicken longer (up to 1 hour) intensifies flavor but is optional.
- Internal temperature of chicken should reach 165°F to ensure it is fully cooked and safe to eat.
- Grilling corn gives a smoky flavor critical to authentic street corn taste.
- Use cotija cheese as a finishing touch for traditional Mexican flavor; feta can substitute if unavailable.
- Customize your bowls with additional toppings for varied textures and flavors.
- Can be made gluten free by using tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner/Entree
- Method: Grilling
- Cuisine: Mexican-Inspired
