Street Corn Chicken Rice Bowls

Street corn chicken rice bowl with romaine, sliced avocado, and pickled onions. It is garnished with cilantro and cotija cheese. Around the bowl is a yellow kitchen towel, a bowl of chopped cilantro, and a bowl of chopped romaine.

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Street Corn Chicken Rice Bowls

Flavor-packed street corn chicken rice bowl with seasoned chicken, Mexican street corn, cilantro lime rice, avocado, and pickled onions for a fresh, delicious, and healthy meal. Enjoy this high-protein recipe for lunch, dinner, or meal prep.

Course Main Course

Cuisine American

Keyword mexican street corn chicken bowl, street corn chicken bowl, street corn chicken rice bowl

Prep Time 25

Cook Time 20

Marinate Time 30

Total Time 1 15

Servings bowls

Calories 639kcal

Author Kelly Nardo

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!

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