Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
4 small boneless skinless chicken breasts
02 -
Your favorite chicken marinade
03 -
1 tablespoon olive oil for grilling
→ Street Corn Salad
04 -
2 cups grilled corn kernels (from 3-4 ears)
05 -
1/3 cup mayonnaise
06 -
1/4 cup crumbled feta cheese
07 -
1/4 cup crumbled cotija cheese
08 -
2 tablespoons fresh cilantro, chopped
09 -
1/4 cup red onion, finely diced
10 -
1-2 tablespoons fresh lime juice
11 -
1/2 tablespoon garlic, minced
12 -
1/2 teaspoon chili powder
13 -
1/4 teaspoon smoked paprika
14 -
1/4 teaspoon kosher salt
15 -
1/8 teaspoon black pepper
→ Bowl Base & Toppings
16 -
4 cups cooked rice of choice
17 -
1 can black beans, drained and rinsed
18 -
1 cup cherry tomatoes, halved
19 -
1-2 avocados, sliced
20 -
Jalapeño slices to taste
21 -
Lime wedges for serving
22 -
Extra cilantro leaves
23 -
Sour cream for dolloping
# Instructions:
01 -
Mix your chicken marinade in a small bowl. Place chicken breasts in a shallow dish and coat completely with marinade. Cover and refrigerate for at least 15 minutes, or up to 1 hour for deeper flavor.
02 -
Heat grill to 450°F. Shuck corn and lightly brush with olive oil, then sprinkle with salt. Grill on direct high heat for 10-12 minutes, turning every 2-3 minutes until lightly charred. Let cool, then cut kernels off the cob.
03 -
Heat grill to medium (400-450°F). Remove chicken from marinade and grill on direct heat for 4-6 minutes per side. Move to indirect heat and cook 5-7 minutes more until internal temperature reaches 160°F. Let rest 5 minutes, then slice or cube.
04 -
In a large bowl, combine grilled corn kernels, mayo, both cheeses, cilantro, red onion, lime juice, garlic, and all spices. Mix well and taste for seasoning. Adjust lime juice, chili powder, or salt as needed.
05 -
Prepare 4 cups of your favorite rice according to package directions. White rice, brown rice, or cilantro lime rice all work wonderfully for this bowl.
06 -
Divide rice among four bowls. Top each with sliced chicken and a generous scoop of street corn salad. Add black beans, cherry tomatoes, avocado slices, jalapeños, and any other desired toppings. Serve with lime wedges and extra cilantro.
# Notes:
01 -
Chicken is done when it reaches 165°F internal temperature after resting
02 -
You can make the street corn salad up to 2 days ahead
03 -
This recipe works great with leftover or rotisserie chicken too