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 inspired by two highly popular Mexican recipes combined and 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, and vibrantly colorful with a satisfying blend of textures.
Chewy rice, tender chicken, buttery avocado, crisp corn in a creamy dressing, and red onion with a light crunch. For flavor, you get 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 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 in the marinade to help seasonings cling to the surface of the meat, and also mellows out the acidity of the marinade.
Limes: Adds bright, fresh flavor to the chicken marinade and street corn salad.
Garlic: Included for an additional boost of 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 prefer less heat.
Corn on the cob: Yellow corn on the cob is recommended for a more colorful dish and more flavor.
Mayonnaise: Used for the creamy richness of the dressing.
Plain Greek yogurt: Added as part of the dressing base as a healthier alternative to using all mayonnaise.
Cilantro: Adds a fresh, herby Mexican flavor.
Cotija cheese: If you can’t find cotija, feta cheese works well as a substitute.
Jasmine rice: A flavorful, aromatic white rice that works exceptionally well as the base here.
Avocado and pickled red onions: Optional additions that contribute more flavor and vibrant color.
How to Make Street Corn Chicken Rice Bowls
Make the marinade: In a mixing bowl, whisk together olive oil, 3 tablespoons lime juice, garlic, chipotle chili powder, cumin, 1 teaspoon salt, and pepper to taste.
Combine all marinade ingredients until fully blended, then add the chicken thighs, turning to coat. Marinate the chicken while you prepare the remaining components, or cover and refrigerate for up to a few hours for deeper flavor. Grill the chicken over medium-high heat until cooked through, then slice and serve over jasmine rice topped with the grilled street corn salad, avocado, and pickled red onions.
