Bowl meals are a favorite in our house, and I am always looking for new combinations to enjoy. With my summer obsession with Mexican street corn salad, this street corn chicken rice bowl was born. They are packed with different flavors and textures and make a satisfying dinner.
It starts with a spicy and tangy marinated chicken that gets grilled tender and slightly charred. Next, we have cilantro lime rice, which is a favorite way to add some extra flavor to a meal.
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Then, of course, Mexican street corn salad with grilled sweet corn, salty cotija cheese, earthy cilantro, and spicy jalapeños, all mixed with a tangy, smoky, creamy dressing to bring it all together. And finally, pickled onions for some zippiness, a little romaine for some crunch, and avocado for creaminess.
There are a few moving parts to these street corn chicken bowls, but everything can be prepped while the chicken is marinating. They are refreshing, full of flavor, and packed with 44 grams of protein. Make them for a balanced meal packed with protein, carbs, and healthy fats, perfect for a weeknight dinner or meal prep friendly.
Why you’ll love this street corn chicken rice bowl recipe
- loaded with different flavor and textures – spicy, tangy, creamy, and crunchy, all in one!
- macro-balanced – they have a good balance of protein, carbs, healthy fats, and fiber for a balanced meal.
- perfect for meal prep!
What is street corn?
Mexican street corn, also called elote, is a popular dish originating in Mexico that combines grilled corn on the cob topped with a creamy sauce consisting of mayonnaise, sour cream, cotija cheese, spices, and lime juice, and then topped with cilantro. It is sweet, savory, spicy, tangy, salty, and so delicious. Esquites is similar, but made as a salad and eaten out of a cup.
Street corn chicken rice bowl ingredients
- chicken – I used thighs for juicy and flavorful chicken.
- olive oil
- lime juice
- spices – a mix of chili powder, smoked paprika, cumin, and red pepper flakes.
- red onion
- white vinegar
- jasmine rice
- cilantro
- Mexican street corn salad – a mix of grilled corn, greek yogurt, mayo, lime juice, spices, cilantro, jalapeno, red onion, and cotija cheese.
- romaine lettuce
- avocado
How to make Mexican street corn chicken rice bowls
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Marinate the chicken.
Make the marinade by mixing the ingredients in a small jar. Add chicken thighs to a baking dish and pour over the marinade, making sure to coat all sides evenly. Marinate for at least 30 minutes, up to 8 hours.
Make the pickled onions.
In a wide-mouth jar, add onions, 1/2 teaspoon salt, vinegar, and boiling water. Shake well and set aside.
Make your rice according to the package.
Once done, let it cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well to combine.
Grill your chicken.
Heat the grill to medium-high heat. Once hot, place the chicken over direct heat and grill for 6-8 minutes. Flip and move to indirect heat and cook for another 5-10 minutes, depending on how thick your thighs are.
Make the street corn salad.
Rub the ears of corn with oil. Place the corn directly on the hot grill and cook for about 10-15 minutes, rotating every few minutes until the corn is cooked and has char marks. Let cool for a few minutes and then remove the kernels from the cob. In a medium bowl, mix the greek yogurt, mayo, lime juice, paprika, chili powder, salt, and pepper. Add corn kernels, cotija cheese, jalapeno, cilantro, salt, and pepper to the bowl with your dressing. Mix well to combine.
Assemble the bowls.
Evenly divide the rice, romaine, street corn salad, grilled chicken, avocado, and pickled onions. I like to top them with fresh lime juice, a sprinkle of cotija cheese, and fresh cilantro.
Street corn chicken bowl meal prep
I love making a batch of this Mexican street corn chicken bowl recipe on Sunday to use for meal prep throughout the week. They keep and hold up really well for 4-5 days. You can go about prepping them a few different ways, depending on the time you have and how much you want to make in advance.
- partial prep – there are a few things you can do beforehand to make assembly easy. Either prep one or a few components. The time will range from 10-30 minutes of active time working in the kitchen.
- marinate the chicken – marinate and then cook the chicken. You can marinate it for up to 8 hours. The cooked chicken will keep in the fridge for 4-5 days.
- make the pickled onions – make them according to the directions. Store in a glass jar in the fridge for up to two weeks.
- cook the rice – cook rice according to the directions and store it in the fridge for 5 days until ready to use.
- make the corn salad – make the salad and store in an airtight container in the fridge for up to 5 days.
- full prep – prep and cook all your ingredients according to the recipe directions. If making them for a grab-n-go lunch, you can fully assemble the bowls. If making them for a meal where you have time to assemble, store each component separately.
- heating them up – we personally enjoy this cold, but I know that not everyone likes cold food. Simply store leftovers separately and heat up the chicken, rice, and veggies when ready to eat.
Storage and reheating
Substitutions and additions
- boneless skinless chicken thighs – boneless skinless chicken breasts will work instead of thighs. You could also use shrimp or salmon.
- olive oil – another neutral oil will work.
- garlic – garlic powder will also work. Use 1 teaspoon.
- spices (in the marinade) – feel free to adjust the amount depending on your spice preference. You can also add more to your liking.
- white rice – I like using jasmine rice, but brown rice, quinoa, or another grain will also work. To make them low-carb, you could substitute coconut cauliflower rice.
- fresh corn – I like fresh corn for this recipe. You can also use fire-roasted frozen corn. You will need to saute it in a skillet until warmed through.
- full-fat greek yogurt – I like using full-fat for the creaminess and richness, but you can also use fat-free. If you want a more traditional recipe, you can use sour cream here.
- mayo – to lighten this recipe up even more, feel free to use all greek yogurt.
- spices – adjust according to your liking.
- cotija cheese – there really is no substitute for this, as it is what makes elotes. If you can’t find it, parmesan or queso fresco cheese will work.
- romaine – any kind of greens will work.
- avocado – guacamole will work instead.
Here are some additions you can make:
- black beans
- pickled jalapeños
- veggies – feel free to add more if you like. Bell peppers, tomatoes, or zucchini would all be good.
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Street Corn Chicken Rice Bowls
ingredients
Chicken Marinade:
- 1 1/2 pounds chicken thighs
- 1 tablespoon olive oil
- 1/4 cup lime juice
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon red pepper flakes (use less for less spicy)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Pickled Red Onions:
- 1 heaping cup thinly sliced red onion (100 grams)
- 1/2 teaspoon salt
- 1/2 cup white vinegar
- 1 cup boiling water
Cilantro Lime Rice:
- 1 cup jasmine rice, rinsed
- 1 cup water (or more, depending on the method used)
- pinch of salt
- 1 tablespoon lime juice
- 1/3 cup cilantro, roughly chopped
Mexican Street Corn Salad:
- 2 ears corn (about 1 1/2 heaping cups/240 grams)
- 1 teaspoon olive oil
- 1/4 cup full-fat greek yogurt
- 1 1/2 tablespoons mayo
- 1 tablespoon lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup cotija cheese (1 ounce)
- 1/2 jalapeno, diced (about 2 tablespoons/20 grams)
- 1/4 cup finely diced red onion (30 grams)
- 1/4 packed cup cilantro, roughly chopped
- salt and pepper, to taste
For the Bowls:
- 4 packed cups chopped romaine
- 1 large large avocado, sliced
- for serving – cojita cheese, lime juice, fresh cilantro…
instructions
- Make the chicken marinade. Mix the marinade ingredients in a jar.
- Marinate the chicken. Add chicken thighs to a baking dish and pour over the marinade, making sure to coat all sides evenly. Marinate for at least 30 minutes, up to 8 hours.
- Make the pickled onions. In a wide-mouth jar, add onions, 1/2 teaspoon salt, vinegar, and boiling water. Shake well and set aside.
- When your chicken is almost done marinating, make your rice according to the package. Once done, let it cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well to combine.
- Grill your chicken. Heat the grill to medium-high heat (around 400-450 degrees). Once hot, place the chicken close to the direct heat and grill for 6-8 minutes. Flip and move to indirect heat (not directly over fire/coals) and cook for another 5-10 minutes, depending on how thick your thighs are, or until internal temperature reaches 165 degrees.
- Make the street corn. Remove the husk and excess silk. Rub the ears of corn with oil, giving them a slight coating. Once the grill is hot, place the corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until the corn is cooked and has some char marks. Let cool for a couple of minutes and then remove the corn kernels from the cob. In a medium bowl, mix the greek yogurt, mayo, lime juice, paprika, chili powder, salt, and pepper. Add corn kernels, cotija cheese, jalapeno, cilantro, salt, and pepper to the bowl with your dressing. Mix well to combine. Adjust according to taste. Let chill in the fridge until ready to assemble.
- Assemble the bowls. Evenly divide the rice, romaine, street corn salad, grilled chicken, avocado, and pickled onions. I like to top them with a squeeze of lime juice, a sprinkle of cotija cheese, and fresh cilantro.
- Enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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