🍳DailyRecipes
Dinner

Street Corn Chicken Rice Bowls

These flavor packed bowls combine juicy grilled chicken and creamy Mexican street corn over fluffy jasmine rice.

By Daily Recipes Book· 🌍 Mexican· August 4, 2026
Street Corn Chicken Rice Bowls
dailyrecipesbook.com
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4

If you love Mexican street corn and hearty burrito bowls, this recipe is going to be your new favorite go to meal. It brings together tender marinated chicken, sweet corn, and creamy avocado for a perfect lunch or dinner that hits all the right notes.

I love how vibrant and colorful these bowls look on the table. They are super satisfying because they balance the smoky grilled chicken with a bright and zesty corn salad. It is the kind of meal that makes everyone at the table happy.

Ingredients

  • 1.5 pounds chicken thighs
  • 1 tablespoon olive oil
  • 2 cups jasmine rice, cooked
  • 2 cups corn kernels, fresh or frozen
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1 fresh lime, juiced
  • 1 ripe avocado, sliced
  • 1/2 cup pickled red onions
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions

  1. 1

    Season the chicken thighs with salt, pepper, and a pinch of chili powder, then grill them over medium heat until fully cooked and slightly charred.

  2. 2

    While the chicken grills, sauté the corn in a hot skillet until it starts to get a golden brown color.

  3. 3

    In a medium bowl, stir together the mayonnaise, sour cream, lime juice, and the remaining chili powder to make your dressing.

  4. 4

    Add the sautéed corn to the dressing bowl and stir in the cotija cheese and half of the fresh cilantro.

  5. 5

    To serve, divide the cooked jasmine rice into bowls, top with sliced chicken, a generous scoop of the corn mixture, some avocado slices, and pickled red onions.

  6. 6

    Garnish each bowl with the remaining cilantro and an extra sprinkle of cheese if you like.

💡 Tips

Store the chicken, corn salad, and rice in separate airtight containers in the fridge for up to three days. Assemble your bowls right before eating so the avocado stays fresh and the rice stays perfectly soft.

#Chicken#Mexican#Rice Bowl#Healthy#Dinner

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