Every week, we pick a different cuisine from around the world and put it in the spotlight at dinner. We cooked something new together, and Mexican night was the one the kids loved most.
Mexican food is made for sharing, and this street corn chicken rice bowl comes straight from those evenings: juicy grilled chicken, corn charred in a skillet and tossed with lime, mayonnaise and cotija, all over warm jasmine rice. It’s ready in about 35 minutes, and it works as well on a busy weeknight as it does for a weekend meal with friends.
What Makes This Bowl Work
The char on the corn. Spread the kernels in a single layer in a hot skillet and leave them alone for two to three minutes at a time. Those golden spots give you the flavor of grilled street corn without needing a grill.
Lime, mayo and cotija. Stirred into the warm corn, they turn it into something close to elote in a spoonful: creamy, tangy and a little salty. If you can’t find cotija, feta is the closest substitute.
Thighs or breasts. Thighs stay juicier, but breasts work if you prefer leaner meat. Either way, a meat thermometer helps: take the chicken off the heat at 165°F and let it rest for five minutes before slicing.
Street Corn Chicken Rice Bowl
Ingredients
Method
- Whisk the olive oil, cumin, garlic powder, paprika, salt, pepper and lime juice in a large bowl. Add the chicken, coat well and marinate for at least 15 minutes.
- Cook the jasmine rice (about 1½ cups water per cup of rice), simmering covered for 18 minutes.
- Heat the avocado oil in a large skillet over medium heat. Add the corn in a single layer and cook for 8 to 10 minutes, stirring only occasionally, until golden spots form.
- Remove from the heat and stir in the mayonnaise, lime juice, chili powder and half of the cotija. Taste and adjust the seasoning.
- Heat a grill pan or outdoor grill to medium-high. Grill the chicken for 6 to 7 minutes per side, until it reaches 165°F. Rest for 5 minutes, then slice against the grain.
- Spoon rice into bowls and top with the chicken and street corn mixture. Add avocado, red onion and jalapeños, then finish with the remaining cotija, cilantro and lime wedges.
Notes
- Chicken thighs stay juicier, but breasts work too. Don’t overcook either one.
- Leave the corn undisturbed for two to three minutes at a time to get a good char.
- If using frozen corn, thaw it fully and pat it dry first.
- Store rice, chicken and corn separately in the fridge and eat within 3 days.
How It Comes Together
Start the rice and marinate the chicken at the same time. While the rice simmers, char the corn, then grill the chicken last so it goes straight from the grill to the bowls. Everything comes together at the same moment, which is what makes this a realistic weeknight dinner.
To build the bowls, spoon rice into each one and add the sliced chicken and the street corn mixture. Finish with avocado, red onion, jalapeños, the rest of the cotija, cilantro and lime wedges. The full ingredient list and the step-by-step method are in the recipe card above.
From Our Mexican Night
On Mexican night, the kids’ favorite part is the toppings, and guacamole is always the one they ask for. It’s easy to make and fun to prepare together, so it’s a great job to hand over to little helpers. I’ll share my guacamole recipe soon.
The kids don’t eat spicy food, so their bowls go without jalapeños. I add them to mine, along with a few drops of sriracha, which I like even more than Tabasco.
Next Mexican night, I’d like to try a Mexican dessert, so stay tuned.
Make This Street Corn Chicken Rice Bowl Yours
- Salad version: swap the rice for mixed greens or chopped romaine.
- Rotisserie shortcut: use pre-cooked rotisserie chicken, warmed with lime juice and cumin.
- More heat: add Tajín, cayenne or a diced serrano pepper. For a milder bowl, use less jalapeño and chili powder.
- Vegetarian: use grilled portobello mushrooms or seasoned tofu instead of chicken.
- Other grains: quinoa, brown rice or cauliflower rice all work. Brown rice takes about 45 to 50 minutes, so start it first.
Storing and Reheating
Refrigerate leftovers within two hours of cooking. Keep the rice, the chicken and the corn mixture in separate airtight containers and eat them within 3 days. Add the fresh toppings (avocado, cilantro, lime) only when you serve. Reheat the chicken until it reaches 165°F.
Serving Ideas
Set everything out and let everyone build their own elote chicken bowl, which is also a good way to get kids involved in the cooking. Leftovers make a good quesadilla filling or stuffing for bell peppers, and the same components work in soft tortillas for tacos. For lunches, layer rice, chicken and corn in a glass container with a tight lid, and keep the avocado and cilantro separate.
Questions
Can I use brown rice instead of jasmine? Yes. It adds fiber, but it takes much longer to cook, about 45 to 50 minutes instead of 18.
Can I use frozen corn? Yes. Thaw it completely and pat it dry with paper towels so it chars instead of steaming. It may need an extra minute or two to get color.
Can I grill the corn on the cob? Yes. Grill it over medium heat for 10 to 12 minutes, turning as needed, then cut the kernels off once it’s cool enough to handle.
Can I make it dairy-free? Leave out the cotija (or use a little nutritional yeast) and use a vegan mayonnaise. Add extra lime juice to make up for the tang.
How do I keep the chicken from drying out? Marinate it for at least 15 minutes, don’t overcook it, and let it rest for five minutes before slicing.
What can I use instead of cotija? Feta is the closest substitute. Queso fresco is milder but has a similar texture.
One More for Mexican Night
If Mexican night becomes a habit at your table too, try my Pozole Verde de Pollo next.