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Street Corn Chicken Rice Bowl

Flavorful Street Corn Chicken Rice Bowl: A Fun Summer Delight

A delightful and versatile Street Corn Chicken Rice Bowl perfect for summer evenings.
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Course: grilling
Cuisine: grilling
Keyword: grilling
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 450kcal
Author: Emma Saviani

Ingredients

  • 2 Chicken Breasts
  • 2 tablespoons Olive Oil
  • 2 Corn on the Cob
  • 1 teaspoon Salt
  • 2 cups Cooked Rice
  • ¼ cup Cilantro
  • ½ cup Cotija Cheese
  • 2 tablespoons Lime Juice
  • ¼ cup Mayo

Instructions

  • Marinate your chicken breasts for 15 minutes to 1 hour.
  • Grill the marinated chicken breasts for 4-6 minutes per side.
  • Finish cooking the chicken on indirect heat for another 5-7 minutes.
  • Grill the corn on the cob for 10-12 minutes.
  • Cut the kernels off the cob carefully after grilling.
  • Mix the corn kernels with the Mexican Street Corn Salad ingredients.
  • Assemble your bowls with cooked rice, grilled chicken, and street corn salad.

Notes

  • Marination Magic: Marinate the chicken for at least 30 minutes for depth of flavor.
  • Grilling Perfection: Keep the grill lid closed for even cooking.
  • Corn Care: Turn corn frequently while grilling.
  • Temperature Check: Use a meat thermometer to check chicken temperature.
  • Creative Toppings: Consider adding black beans, diced tomatoes, or a spicy crema.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 40g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 70mg | Sodium: 500mg | Fiber: 4g | Sugar: 3g