Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
60 ml olive oil
03 -
60 ml freshly squeezed lime juice
04 -
2 tablespoons fresh cilantro, finely chopped
05 -
1 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
2 garlic cloves, minced
08 -
0.5 teaspoon fine salt
09 -
0.25 teaspoon freshly ground black pepper
→ For the Street Corn Salad
10 -
320 g grilled corn kernels (from fresh, frozen, or canned; grilled until slightly charred)
11 -
80 ml mayonnaise
12 -
40 g feta or cotija cheese, crumbled
13 -
2 tablespoons fresh cilantro, finely chopped
14 -
15 ml freshly squeezed lime juice
15 -
0.5 teaspoon chili powder
16 -
0.25 teaspoon paprika
17 -
40 g red onion, diced
→ For the Rice & Toppings
18 -
640 g cooked white or brown rice
19 -
Avocado slices, for serving
20 -
Cherry tomatoes, halved, for serving
21 -
Black beans (optional), rinsed and drained
22 -
Jalapeño slices (optional), for serving
23 -
Sour cream, for garnish
24 -
Lime wedges, for garnish
# Instructions:
01 -
In a mixing bowl, combine olive oil, lime juice, chopped cilantro, minced garlic, cumin, smoked paprika, salt, and black pepper. Add chicken breasts, coating them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 1 hour to intensify the flavors.
02 -
Preheat a grill or grill pan to medium heat (approximately 190°C). Remove the chicken from the marinade and shake off any excess. Grill the chicken for 8–10 minutes per side, ensuring the internal temperature reaches 74°C. Allow to rest for 5 minutes before slicing thinly.
03 -
While the chicken grills, char corn kernels on the grill until lightly browned. Let corn cool slightly. In a mixing bowl, combine grilled corn, mayonnaise, crumbled feta or cotija cheese, cilantro, lime juice, chili powder, paprika, and red onion. Mix until well combined; adjust seasoning with salt and black pepper.
04 -
Portion cooked rice among four serving bowls. Top each with sliced grilled chicken and a generous serving of street corn salad. Finish with avocado slices, cherry tomatoes, optional black beans and jalapeño slices. Add a spoonful of sour cream and garnish with lime wedges for squeezing just before serving.
# Notes:
01 -
Street corn salad may be prepared up to two days in advance and refrigerated in an airtight container.
02 -
Cooked rice and street corn salad can be assembled while the chicken marinates or grills for efficiency.
03 -
To accommodate dietary preferences, substitute ingredients as needed, such as dairy-free cheese or plant-based mayonnaise.