Street Corn Chicken Rice Bowl with grilled chicken, creamy Mexican street corn, and customizable toppings.

Scale

4 boneless, skinless chicken breasts

1/4 cup soy sauce

2 tablespoons extra virgin olive oil

2 teaspoons worcestershire sauce

2 teaspoons garlic, minced

1 teaspoon lemon juice

2 cups grilled corn

1/3 cup mayo

1/4 cup feta cheese, crumbled

1/4 cup red onion, diced

1/4 cup cotija 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

4 cups cooked rice

Optional toppings: black beans, cherry tomatoes, jalapeño, lime wedges, cilantro, sour cream, avocado

1. Whisk marinade ingredients together and coat chicken. Refrigerate 15-60 minutes.

2. Preheat grill to medium heat.

3. Grill chicken 4-6 minutes per side over direct heat.

4. Move to indirect heat and cook 5-7 minutes until internal temp reaches 160°F.

5. Rest chicken 5 minutes, then slice.

6. Grill corn 8-10 minutes turning frequently until slightly charred.

7. Cut kernels from cob.

8. Mix corn with mayo, cheeses, onion, cilantro, lime juice, garlic and spices.

9. Divide rice into bowls. Top with chicken and corn mixture.

10. Add desired toppings and serve.

Adjust lime and chili powder to taste.

Store leftovers separately up to 4 days.