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Colorful street corn chicken bowl with grilled chicken, corn salad, rice, and fresh toppings on a white plate.

Street Corn Chicken Bowl

This street corn chicken bowl is a vibrant and healthy meal that combines juicy grilled chicken, smoky grilled corn salad, and fluffy rice, all packed with protein and flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings

Ingredients
  

  • 4 small boneless, skinless chicken breasts
  • 1/4 cup soy sauce, tamari, or coconut aminos
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons garlic, minced
  • 1 teaspoon lemon juice
  • 2 cups grilled corn (approx. 3-4 cobs of corn)
  • 1/3 cup mayo
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 1-2 tablespoons lime juice
  • 1/2 tablespoon garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup red onion, diced
  • 1/4 cup cotija cheese, crumbled
  • 4 cups cooked rice (your choice)
  • Black beans
  • Cherry tomatoes, halved
  • Jalapeño slices
  • Lime wedges
  • Additional fresh cilantro leaves
  • Sour cream
  • 1-2 avocado, sliced

Instructions
 

  • In a large container, whisk together the soy sauce, olive oil, Worcestershire sauce, garlic, and lemon juice to create the marinade.
  • Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes but no longer than an hour.
  • Heat your grill to medium (around 400-450°F). Ensure the grates are clean and lightly oiled.
  • Remove the chicken from the marinade, allowing excess to drip off. Grill on direct heat for 4-6 minutes on each side until nicely seared.
  • Move the chicken to indirect heat and cook for an additional 5-7 minutes, or until the internal temperature reaches 160°F. Let rest for 5 minutes before slicing.
  • For the corn, lightly drizzle with olive oil and sprinkle with salt. Grill on high heat, turning every 2-3 minutes, for 8-10 minutes until charred. Let cool before cutting kernels from the cob.
  • In a large bowl, mix the grilled corn with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Adjust seasoning as needed.
  • Assemble your bowls by dividing rice, chicken, and street corn salad among the dishes. Add black beans, cherry tomatoes, jalapeño slices, and any toppings you'd like, such as avocado or sour cream.