Description
This Mexican Street Corn Chicken Bowl. Is a delightful fusion of flavors. And textures. Thatβs both satisfying and versatile. Juicy grilled chicken pairs perfectly with smoky, charred corn salad. Creamy feta and cotija cheeses. And a medley of fresh toppings. Each bowl is customizable. Allowing you to tailor the ingredients. To your taste. Whether youβre looking for a quick weeknight meal. Or a dish to impress guests. This recipe delivers on all fronts. Flavor, color, and ease.
Ingredients
Grilled Chicken:
4 small boneless, skinless chicken breasts
1 batch chicken marinade
Mexican Street Corn Salad:
2 c grilled corn (approx. 3β4 cobs of corn)
1/3 c mayo
1/4 c feta cheese, crumbled
2 tbsp fresh cilantro, chopped
1β2 tbsp lime juice
1/2 tbsp garlic, minced
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/4 c red onion, diced
1/4 c cotija cheese, crumbled
Other Rice Bowl Options + Toppings (build your own):
4 c rice of your choice, cooked
Optional toppings: black beans, cherry tomatoes, jalapeΓ±o slices, lime wedges, additional cilantro leaves, sour cream, 1β2 avocados, sliced
Instructions
Marinate and Grill the Chicken: Begin by preparing the marinade in a small bowl. Place the chicken breasts in a shallow dish. And pour the marinade over them. Ensuring each piece is fully coated. Cover and refrigerate for at least 15 minutes. Or up to an hour if you have more time. Preheat your grill to medium heat (about 400-450Β°F). Once the grill is hot. Remove the chicken from the marinade. And let the excess drip off. Place the chicken directly over the heat. And grill for 4-6 minutes per side. Until it has nice grill marks. Then, move the chicken to indirect heat. And cook for an additional 5-7 minutes. Or until the internal temperature reaches 165Β°F. Once done, remove the chicken from the grill. And let it rest for 5 minutes. Before slicing it into thin strips. Or bite-sized pieces.
Make the Corn Salad: While the chicken is grilling. Shuck the corn. And lightly brush each cob with olive oil. Sprinkle with a bit of salt. Grill the corn over high heat. Turning every 2-3 minutes. Until itβs slightly charred on all sides. This should take about 10-12 minutes. Once the corn is done. Remove it from the grill. And let it cool slightly. Using a sharp knife. Carefully cut the kernels off the cob. And place them in a large bowl. Add the mayonnaise, feta cheese, cilantro, lime juice, minced garlic, chili powder, paprika, and red onion to the bowl. Stir everything together. Until well combined. Finally, sprinkle the cotija cheese on top. And season with salt and pepper to taste.
Assemble the Bowl: To build your bowls. Start by dividing the cooked rice evenly among four bowls. Next, add a generous portion of the grilled chicken slices. On top of the rice. Spoon the Mexican street corn salad over the chicken. Finally, personalize your bowls. By adding your favorite toppings. Like sliced avocado, black beans, cherry tomatoes, jalapeΓ±o slices, lime wedges, and extra cilantro. Drizzle with sour cream. Or a squeeze of lime juice. For an extra burst of flavor. Serve immediately. And enjoy your colorful, flavorful meal!
Notes
To make this Mexican Street Corn Chicken Bowl gluten-free. Ensure that your chicken marinade, mayo, and other pre-packaged ingredients. Are certified gluten-free. Most ingredients in this recipe are naturally gluten-free. But it’s always good to double-check the labels. Especially for condiments. And seasonings. If serving with tortillas. Choose gluten-free options. Or substitute them with lettuce wraps. Or additional rice. This simple adjustment. Keeps the dish flavorful. And satisfying. While accommodating dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
