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charred corn and grilled chicken over jasmine rice

Street Corn Chicken Rice Bowl

Grilled chicken and skillet-charred street corn with lime, mayo and cotija over jasmine rice. A family favorite from our weekly Mexican night.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the grilled chicken
  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 2 limes
For the street corn mixture
  • 4 cups corn kernels fresh, frozen, or canned
  • 2 tablespoons avocado oil
  • ⅓ cup mayonnaise
  • ¼ cup crumbled cotija cheese divided
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ¼ cup fresh cilantro chopped
  • Optional: ½ teaspoon Tajín seasoning
For the bowls
  • 3 cups cooked jasmine rice
  • 2 ripe avocados sliced
  • ½ cup red onion diced
  • 2 to 3 jalapeño peppers thinly sliced (optional for the grown-ups)
  • Lime wedges for serving
  • Optional toppings: extra cotija, sour cream, hot sauce, more cilantro

Method
 

Marinate the chicken
  1. 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 rice and char the corn
  1. Cook the jasmine rice (about 1½ cups water per cup of rice), simmering covered for 18 minutes.
  2. 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.
  3. Remove from the heat and stir in the mayonnaise, lime juice, chili powder and half of the cotija. Taste and adjust the seasoning.
Grill and assemble
  1. 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.
  2. 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.