Street Corn Chicken Rice Bowls
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Unbeatable, fully loaded Street Corn Chicken Rice Bowls! Made with marinated grilled chicken thighs, grilled street corn salad coated in a creamy dressing, aromatic jasmine rice, rich avocado and tart pickled red onions. It’s one hundred percent craveable!
These Street Corn Chicken Rice Bowls are a inspired by two highly popular Mexican recipes combined, piled high burrito bowls and Grilled Mexican Street Corn (AKA Elotes). Because why have one when you can have both?
It creates a filling, mouthwatering, meal-in-one bowl that’s brimming with well seasoned flavor, packed with nutrition, plus it’s vibrantly colorful and layered with a satisfying blend textures.
Chewy rice, tender chicken, buttery avocado, crisp corn in a creamy dressing, and red onion with a light crunch. And for flavor you find plenty of spices, rich fat, and a zip of acidity that highlights it all.
This is a recipe you most definitely don’t want to pass on. Previous tasters will always eagerly await this meal!
Street Corn Chicken Rice Bowl Recipe Ingredients
Chicken thighs: Chicken breasts will work as well, thighs just offer the most flavorful juicy option. If using chicken breasts pound them to an even thickness before marinating.
Olive oil: Used for the marinade to helps seasonings cling to the surface of the meat, also mellows out the acidity of the marinade.
Limes: Adds bright fresh flavor to the chicken marinade and street corn salad.
Garlic: Another ingredient added for a boost in flavor.
Spices: Regular chili powder, chipotle chili powder, cumin, salt and pepper are all used here. Smoked paprika can be used in place of chipotle chili powder if you don’t like spicy heat.
Corn on the cob: I recommend using yellow corn on the cob if you can find it for a more colorful dish and more flavor.
Mayonnaise: Used for the creamy richness of the dressing.
Plain Greek yogurt: Added as the base of the dressing for a healthier alternative to using all mayonnaise.
Cilantro: This is used for a fresh Mexican taste and herby addition.
Cotija cheese: If you can’t find cotija I recommend using feta cheese in its place.
Jasmine rice: A flavorful aromatic white rice that works exceptionally well as the base here.
Avocado and pickled red onions: Optional sides that add more flavor and pretty color.
How to Make Street Corn Chicken Rice Bowls
Make marinade: In a mixing bowl whisk together olive oil, 3 Tbsp lime juice, the garlic, chipotle chili powder, cumin, 1 tsp salt and pepper to taste.
Marinate chicken: Place chicken in a gallon size resealable bag and pour marinade over chicken. Seal bag while pressing out excess air and rub marinade over chicken. Let rest in fridge 1 to 12 hours.
Grill corn: Preheat a gas grill over medium-high heat (about 425 to 450 degrees). Place corn on grill and grill, turning occasionally (about every 3 minutes) until charred on all sides.
Grill chicken: Also place chicken on grill and cook through, about 6 to 7 minutes per side.
Transfer corn and chicken to a cutting board and tent with foil.
Make street corn dressing: Meanwhile in a large mixing bowl whisk together mayonnaise, greek yogurt, 1 Tbsp lime juice, 2 Tbsp cilantro, 1 tsp regular chili powder, 1/4 cup of the cotija, and season with salt to taste.
Toss grilled corn with dressing: Cut corn from the cobs and add it to the mayonnaise mixture in the bowl. Toss to evenly coat in dressing.
Cut grilled chicken: Slice chicken thighs on a cutting board.
Assemble ingredients into bowls: Divide rice among 5 serving bowls (or you can make 4 heartier bowls). Top with sliced chicken, street corn mixture, avocado slices, pickled red onion. Then garnish with remaining 1/4 cup cotija cheese, chili powder to taste and 2 Tbsp cilantro.
Frequently Asked Questions
How do You Make Pickled Red Onions?
Halve and thinly slice one large red onion, place in a glass jar. In a saucepan heat 1/2 cup water, 1/2 cup plain vinegar, 1 Tbsp sugar and 1 1/2 tsp salt, stirring occasionally until solids dissolve. Pour heated mixture over onions in jar and press onions down. Let rest at least 30 minutes or up to 2 weeks in the fridge.
Can I Use Frozen Corn or Canned Corn?
This recipe will also work well with frozen corn which you can saute in a pan over medium-high heat to add some browning, or use frozen roasted corn that has been heated.
Canned corn however is not recommend as a substitute in this recipe it is too wet and lacks flavor.
Will Another Type of Meat Work Here?
Mexican seasoned cooked steak, ground beef or shredded beef would all be great alternatives to the chicken. Pork carnitas would also be another delicious option.
Is There an Alternate Method to Cooking on the Grill?
You can also sear the chicken in a cast iron skillet over medium-high heat until cooked through, about 6 minutes per side. And cut the corn kernels from the cobs and saute in a non-stick skillet over medium-high heat about 8 minutes.
What Other Bases Work Well Here in Place of Jasmine Rice?
Try this recipe with cilantro lime rice, Mexican rice, brown rice, quinoa or cauliflower rice in place of Jasmine rice.
You can also use a different type of white rice such as long grain white rice, basmati rice, or quick cooking rice.
Storage and Reheating
These bowls are best kept with toppings stored separately in the fridge. It will keep up to 3 days in the fridge.
I recommend reheating single servings of chicken and rice in the microwave on a microwave safe dish on 50% power until warmed through. Then add other toppings of street corn mixture, avocado and pickled red onion after heating.
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Street Corn Chicken Rice Bowls
Ingredients
Chicken and Marinade
- 1 3/4 lbs boneless skinless chicken thighs, trimmed of excess fat
- 3 Tbsp olive oil
- 3 Tbsp fresh lime juice
- 2 tsp minced garlic (2 cloves)
- 1 tsp chipotle chili powder (it's spicy) or smoked paprika (or use both 1 tsp each)
- 1 tsp ground cumin
- 1 tsp salt, and black pepper to taste
Street Corn and Rice Bowls
- 4 large ears corn, shucked
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt (preferably 2% or whole)
- 1 Tbsp fresh lime juice
- 4 Tbsp chopped cilantro, divided
- 1 tsp chili powder, plus more for topping
- 1/2 cup crumbled cotija cheese, divided
- 3 cups cooked Jasmine rice (can use more if desired)
- 1 avocado, sliced
- 1/3 cup pickled red onions
Instructions
- In a mixing bowl whisk together olive oil, 3 Tbsp lime juice, the garlic, chipotle chili powder, cumin, 1 tsp salt and pepper to taste.
- Place chicken in a gallon size resealable bag and pour marinade over chicken. Seal bag while pressing out excess air and rub marinade over chicken. Let rest in fridge 1 to 12 hours.
- Preheat a gas grill over medium-high heat (about 425 to 450 degrees). Place corn on grill and grill, turning occasionally (about every 3 minutes) until charred on all sides (about 9 minutes total).
- Also place chicken on grill and cook through, about 6 to 7 minutes per side.
- Transfer corn and chicken to a cutting board and tent with foil.
- Meanwhile in a large mixing bowl whisk together mayonnaise, greek yogurt, 1 Tbsp lime juice, 2 Tbsp cilantro, 1 tsp regular chili powder, 1/4 cup of the cotija, and season with salt to taste.
- Cut corn from the cobs and add it to the mayonnaise mixture in the bowl. Toss to evenly coat in dressing.
- Slice chicken thighs on a cutting board.
- Divide rice among 5 serving bowls (or you can make 4 heartier bowls). Top with sliced chicken, street corn mixture, avocado slices, pickled red onion. Then garnish with remaining 1/4 cup cotija cheese, chili powder to taste and 2 Tbsp cilantro.