Street Corn Chicken Rice Bowls
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!
Servings: 5
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.
Notes
If making gluten free check package labels such as that of the mayo and cotija for wheat additives and cross contamination.
Making 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.