Street Corn Chicken Rice Bowls
These flavor packed rice bowls combine juicy grilled chicken with creamy Mexican street corn for a perfect meal.
recipesbynani.comThere is something so special about bringing together the smoky flavor of grilled chicken with the creamy tang of elotes. I love making these bowls because they feel like a treat, but they are hearty enough to keep everyone full and happy at the dinner table.
My favorite thing about this dish is the mix of textures, from the tender chicken to the crisp corn and buttery avocado. If you want to save some time, you can prep your pickled onions and the corn mixture a few hours before you start cooking the chicken.
🧺 Ingredients
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cups cooked jasmine rice
- 2 cups corn kernels, grilled or charred
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 teaspoon lime juice
- 1 avocado, sliced
- 1/2 cup pickled red onions
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Whisk the olive oil, chili powder, and cumin together in a small bowl, then rub this mixture all over the chicken thighs.
- 2
Cook the chicken in a hot skillet or on a grill until it is browned and cooked through, then set it aside to rest before slicing.
- 3
In a mixing bowl, stir together the charred corn, mayonnaise, cotija cheese, and lime juice until the corn is well coated.
- 4
Divide the warm jasmine rice into serving bowls.
- 5
Top each bowl with a portion of the grilled chicken, the creamy corn mixture, avocado slices, and pickled red onions.
- 6
Garnish with a sprinkle of fresh cilantro before serving.
💡 Tips
Store any leftovers in separate airtight containers in the fridge to keep the toppings crisp. I recommend adding the avocado fresh right before you eat so it does not brown. This dish is great served with extra lime wedges on the side for an extra kick of brightness.
Made this recipe? Let us know how it went.
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