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Living in Arizona taught me the true magic of Mexican street corn and I've turned those incredible flavors into these irresistible rice bowls. The combination of charred sweet corn tender grilled chicken and all those creamy zesty toppings creates something truly special. I love how this recipe brings all my favorite summer flavors together in one colorful satisfying bowl.
Why You'll Fall in Love with These Bowls
Every time I serve these bowls people can't get enough of that amazing street corn salad paired with juicy grilled chicken. What I love most is how versatile they are you can use up leftover rice or corn and everyone gets to make their bowl exactly how they like it. It's become our favorite way to feed a crowd on warm summer evenings.
Let's Talk Ingredients
- Chicken Breasts (4 small): I prefer small ones they cook more evenly on the grill.
- Chicken Marinade: Use your favorite or try my simple lime garlic version.
- Grilled Corn (2 cups): That char makes all the difference in flavor.
- Mayo (1/3 cup): Creates that classic creamy street corn base.
- Feta Cheese (1/4 cup): Adds the perfect salty tang.
- Fresh Cilantro (2 tbsp): Brightens everything up.
- Lime Juice (1-2 tbsp): Fresh is best here.
- Garlic (1/2 tbsp): Because everything's better with garlic.
- Chili Powder and Paprika: For that authentic street corn flavor.
- Red Onion (1/4 cup): Adds nice crunch and zip.
- Cotija Cheese (1/4 cup): The traditional choice but feta works too.
- Rice (4 cups): Any variety you love will work.
- Toppings: Go wild with fresh additions!
Time to Cook
- Start with the Chicken
- Give those breasts a good soak in marinade I usually do this first thing so they can absorb all that flavor.
- Fire Up the Grill
- Get it nice and hot for that perfect char. I love watching the chicken get those beautiful grill marks.
- Corn Time
- While the chicken's going get that corn on there too. The key is rotating it every few minutes for even charring.
- Mix Up the Magic
- Once your corn cools slice it off and mix with all those creamy tangy ingredients. This street corn salad is seriously addictive.
- Bowl Building
- Now comes the fun part! Layer up your rice sliced chicken and that amazing corn salad. Add whatever toppings make you happy.
Make It Your Own
Sometimes I use chicken thighs instead of breasts they stay so juicy on the grill. Sweet potatoes make an amazing base if you're not feeling rice. My spice loving friends always add extra jalapeños and for my vegetarian guests I'll grill up some marinated tofu it works beautifully with all these flavors.
Prep Ahead Tips
I love making extra for easy lunches during the week. Just keep everything separate in the fridge the chicken and corn salad last about 3 days. When you're ready to eat warm up your chicken and rice then add those fresh toppings. The flavors just get better over time!
Perfect Party Food
Every time I host a summer gathering these bowls are on the menu. Setting up a DIY bowl bar is so much fun everyone loves customizing their own creation. I just grill up plenty of chicken make a big batch of that amazing corn salad and let people go wild with the toppings.
Good for You Too
What I love about these bowls is how they're loaded with good stuff lean protein from the chicken lots of veggies and fiber from the corn and beans. You can make them as light or indulgent as you want it's totally up to you and your dietary needs.
Perfect Partners
On hot summer nights I love serving these with ice cold limeade or a crisp Mexican beer. A simple fruit salad makes the perfect light dessert. And if you're feeling extra hungry some chips and guacamole on the side never hurt anyone!
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Frequently Asked Questions
- → What's the best way to grill the chicken?
- Grill the chicken on medium heat (400-450°F) using two-zone cooking. Start with 4-6 minutes per side on direct heat, then move to indirect heat for 5-7 minutes until it reaches 160°F internally. Let rest 5 minutes before slicing.
- → Can I make this dairy-free?
- Yes, you can substitute regular feta and cotija cheese with dairy-free feta alternatives. The rest of the recipe remains the same.
- → How long can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep components separate for best results.
- → Can I prepare components ahead of time?
- Yes, you can grill the chicken and corn, and prepare the corn salad ahead of time. Store separately and assemble when ready to serve.
- → What rice works best for this bowl?
- You can use any rice of your choice. White, brown, or even cauliflower rice works well. Just cook according to package instructions before assembling the bowls.