Description
Mexican street corn meets zesty chicken in this irresistible rice bowl. Creamy, charred corn mingles with spiced chicken, delivering a flavor-packed meal that transports you to a Mexican street market.
Ingredients
Scale
Protein:
- 4 small boneless, skinless chicken breasts
Chicken Marinade:
- 1 batch chicken marinade
Mexican Street Corn Salad Ingredients:
- 2 cups (473 ml) grilled corn (approximately 3–4 corn cobs)
- 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
- 2 tablespoons (30 ml) fresh cilantro, chopped
- 1–2 tablespoons (15–30 ml) lime juice
- ½ tablespoon (7.5 ml) garlic, minced
Spices and Seasonings:
- ½ teaspoon (2.5 ml) chili powder
- ¼ teaspoon (1.25 ml) paprika
- ¼ teaspoon (1.25 ml) kosher salt
- 1/8 teaspoon (0.625 ml) ground black pepper
Rice Bowl Options and Toppings:
- 4 cups (946 ml) rice of your choice, cooked
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1–2 avocados, sliced
Instructions
- Craft a zesty marinade in a compact vessel, blending all designated liquid and spice components thoroughly.
- Submerge chicken breasts completely in the marinade, ensuring total coverage. Refrigerate for a minimum of 15 minutes, allowing flavors to penetrate deeply.
- Heat grill to medium-high temperature, targeting 400-450°F for optimal cooking conditions.
- Extract chicken from marinade, permitting excess liquid to drip away naturally. Position chicken directly over flame, grilling 4-6 minutes per side to develop robust caramelization.
- Transition chicken to indirect heat zone, continuing cooking 5-7 minutes until internal temperature reaches 160°F at thickest portion.
- Remove chicken from grill, allowing a 5-minute resting period for juice redistribution. Internal temperature will climb to safe 165°F during rest.
- Prepare corn by brushing with olive oil and seasoning with salt. Place on direct high heat, rotating every 2-3 minutes to achieve uniform charring.
- Carefully slice kernels from grilled corn cobs using a sharp knife, collecting them in a spacious mixing bowl.
- Incorporate remaining corn salad ingredients: mayo, cheeses, herbs, spices, and aromatics. Blend meticulously, adjusting seasonings to personal preference.
- Layer cooked rice as foundation in serving bowls, arranging sliced chicken atop grains.
- Generously distribute street corn salad over chicken, creating vibrant visual appeal.
- Garnish with optional embellishments like cilantro, jalapeños, tomatoes, beans, lime wedges, cream, and avocado slices.
- Serve immediately, savoring the complex, layered flavors of this dynamic dish.
Notes
- Marinade Magic Elevates Chicken Flavor by infusing the meat with zesty, tangy ingredients that tenderize and boost taste before grilling.
- Grill Temperature Precision matters for perfectly cooked chicken, ensuring juicy meat without drying out by maintaining medium heat around 400-450°F.
- Resting Chicken is Crucial to allow internal juices to redistribute, resulting in moist, tender meat that continues cooking off the heat.
- Street Corn Salad Transforms Simple Corn into a vibrant, creamy side dish with multiple layers of flavor from herbs, cheese, and spices.
- Customizable Bowl Concept lets you personalize your meal with additional toppings like fresh herbs, beans, or creamy elements to suit individual tastes.
- Meal Prep Friendly recipe can be made ahead, with components like chicken and corn salad prepared in advance for quick assembly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg