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Street Corn Chicken Rice Bowl with grilled chicken and feta.

Mediterranean Street Corn Chicken Rice Bowl

A vibrant, high-protein fusion bowl featuring smoky grilled chicken and a creamy "esquites" style corn salad. By swapping traditional heavy creams for Greek yogurt and feta, we've created a heart-healthy, Mediterranean-inspired version of this Mexican street food classic.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken:
  • 1.5 lbs chicken breast
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder.
Rice:
  • 2 cups cooked jasmine rice
  • 1/4 cup chopped cilantro
  • zest and juice of 1 lime.
Corn Topping:
  • 2 cups charred corn
  • 1/3 cup Greek yogurt
  • 1 tbsp light mayo
  • 1/4 cup crumbled feta
  • 1/4 cup red onion
  • 2 tbsp cilantro
  • 1/2 tsp chili powder.

Method
 

  1. Marinate: Mix oil, lime, and spices. Coat chicken and rest for 20 mins.
  2. Cook Chicken: Grill or pan-fry chicken until the internal temperature is 165°F. Rest for 5 mins, then slice.
  3. Flavor Rice: Toss cooked rice with lime zest, juice, and cilantro.
  4. Mix Corn: Combine charred corn with yogurt, mayo, feta, onion, and spices in a small bowl.
  5. Assemble: Divide rice into 4 bowls. Top with chicken and a large scoop of the corn mixture. Garnish with extra lime.

Notes

  • For the best flavor, char the corn in a dry cast-iron skillet until dark golden spots appear.
    • If meal prepping, store the creamy corn mixture in a separate container to keep the rice from getting soggy.
    • Use extra virgin olive oil for the marinade to keep it heart-healthy.