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Street Corn Chicken Rice Bowls Recipe

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4.1 from 23 reviews

These Street Corn Chicken Rice Bowls combine smoky grilled chicken thighs with charred street-style corn dressed in a zesty mayo-yogurt sauce. Served over fragrant jasmine rice and topped with creamy avocado, tangy pickled red onions, and crumbly cotija cheese, this recipe offers a flavorful and hearty meal perfect for casual dinners or gatherings.

Ingredients

For the Chicken 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 (or smoked paprika, or 1/2 tsp each)
  • 1 tsp ground cumin
  • 1 tsp salt
  • Black pepper to taste

For the Street Corn Mixture:

  • 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
  • Salt to taste

For Assembly:

  • 3 cups cooked Jasmine rice (can use more if desired)
  • 1 avocado, sliced
  • 1/3 cup pickled red onions

Instructions

  1. Make the Marinade: In a mixing bowl, whisk together olive oil, 3 tablespoons fresh lime juice, minced garlic, chipotle chili powder, ground cumin, salt, and black pepper to taste. This will create a flavorful marinade that will tenderize and season the chicken.
  2. Marinate the Chicken: Place the trimmed chicken thighs in a gallon size resealable bag. Pour the marinade over the chicken, seal the bag removing excess air, and massage the marinade around the chicken to coat evenly. Refrigerate for at least 1 hour and up to 12 hours to infuse the flavors.
  3. Preheat the Grill: Heat a gas grill to medium-high heat, aiming for about 425 to 450°F. This high heat is perfect for charring the corn and cooking the chicken quickly while keeping it juicy.
  4. Grill the Corn: Place the shucked ears of corn directly on the grill. Turn the corn every 3 minutes, grilling until all sides are nicely charred, about 9 minutes total. This char adds a smoky depth signature to street corn.
  5. Grill the Chicken: At the same time, place the marinated chicken thighs on the grill. Cook for about 6 to 7 minutes per side or until fully cooked through and juices run clear.
  6. Rest the Meat and Corn: Transfer both the grilled corn and chicken to a cutting board and tent loosely with foil. Let them rest for a few minutes to retain juices and finish cooking gently.
  7. Prepare the Street Corn Dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt, 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1/4 cup crumbled cotija cheese, and season with salt to taste. This creamy dressing will coat the grilled corn perfectly.
  8. Cut the Corn From the Cobs: Carefully cut the kernels off the charred ears of corn and add them to the bowl with the dressing. Toss well to ensure the corn is evenly coated with the creamy, spicy mixture.
  9. Slice the Chicken: Thinly slice the rested chicken thighs on a cutting board to make them easy to serve and eat in the bowls.
  10. Assemble the Bowls: Divide the cooked jasmine rice evenly among 5 bowls (for smaller portions) or 4 bowls for heartier servings. Top each bowl with sliced chicken, the dressed street corn, sliced avocado, and pickled red onions. Garnish with the remaining 1/4 cup cotija cheese, additional chili powder to taste, and the remaining 2 tablespoons chopped cilantro for freshness and color.

Notes

  • You can marinate the chicken up to 12 hours ahead for deeper flavor.
  • If you don’t have a grill, you can roast the corn and chicken in a hot oven or cook chicken on a stovetop grill pan.
  • Adjust the chili powders according to your preferred spice level; chipotle is smoky and spicy, while paprika is milder.
  • Use leftover grilled chicken and corn if making this recipe ahead of time for quick assembly.
  • Pickled red onions add brightness and a tangy contrast but can be omitted if unavailable.

Find it online: https://justsosavory.com/street-corn-chicken-rice-bowls-recipe/