Description
A vibrant summer bowl packed with flavor! Grilled marinated chicken, smoky street corn salad, fluffy rice, and all your favorite toppings—this colorful dish brings sunshine straight to your dinner table.
Ingredients
For the Chicken:
Boneless, skinless chicken breasts
Olive oil
Fresh lime juice
Garlic (minced)
Cumin
Chili powder
Salt & pepper
For the Street Corn Salad:
Fresh sweet corn (on the cob)
Mayonnaise
Crumbled feta and cotija cheese
Chopped cilantro
Lime juice
Garlic (minced)
Chili powder & paprika
Salt & black pepper
Diced red onion
For Assembly:
Cooked white rice (or brown rice, cilantro-lime rice, etc.)
Toppings like avocado, cherry tomatoes, jalapeños, black beans, lime wedges, extra cilantro
Instructions
Whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Coat chicken breasts in the marinade and refrigerate for at least 15 minutes (or up to 1 hour for more flavor).
Preheat your grill to medium heat (around 400°F/200°C). Grill the chicken for 4–6 minutes per side, then move to indirect heat and cook until the internal temperature reaches 160°F (71°C). Let rest for 5 minutes before slicing.
Shuck and lightly oil the corn, sprinkle with salt, then grill over high heat for 10–12 minutes, turning frequently until nicely charred. Let cool slightly and slice off the kernels.
In a large bowl, mix grilled corn kernels with mayo, feta, cotija, cilantro, lime juice, minced garlic, red onion, chili powder, paprika, salt, and pepper. Stir well and taste—adjust seasoning as needed.
Spoon rice into bowls, top with sliced chicken, generous scoops of street corn salad, and your favorite toppings. Serve with lime wedges for that fresh finish.
Notes
Grilled Chicken: 4 days in the fridge
Street Corn Salad: 3 days (gets even better as it sits)
Cooked Rice: 4–5 days refrigerated
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-Inspired