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–+ servings
Street Corn Chicken Rice Bowl

Savory Street Corn Chicken Rice Bowl for Flavor Lovers

Delight in this Street Corn Chicken Rice Bowl that features seasoned chicken thighs and zesty street corn, a dish guaranteed to impress.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Can be swapped with chicken breasts, grilled shrimp, or roasted tofu for variety.
  • 2 tablespoons Lime Juice Freshly squeezed for the best flavor.
  • 2 tablespoons Avocado Oil Substitute with olive oil if desired.
  • 1 tablespoon Chili Powder Adjust based on your heat preference.
  • 1 teaspoon Garlic Powder Fresh garlic offers a more intense flavor if preferred.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Street Corn Topping
  • 2 cups Sweet Corn Grill for a smoky taste or use frozen corn.
  • 1/2 cup Red Onion Thin slices enhance crunch.
  • 1/2 cup Sour Cream Consider dairy-free alternatives if necessary.
  • 1/4 cup Mayonnaise Greek yogurt can provide a lighter option.
  • 1/2 cup Cotija Cheese Feta or Parmesan can work as substitutions.
For Assembly
  • 2 cups Cooked Rice Try brown rice or quinoa for a healthier twist.
  • 1/4 cup Fresh Cilantro Perfect for topping.

Equipment

  • Mixing bowl
  • large skillet
  • Medium bowl
  • Saucepan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add chicken thighs, coating them in the mixture. Marinate for 15-30 minutes.
  2. Heat a large skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes on each side until golden brown. Let rest before slicing.
  3. In a medium bowl, mix grilled sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, and seasoning. Stir until well combined.
  4. Reheat cooked rice in a saucepan over medium heat with a splash of water for 3-5 minutes until fluffy.
  5. Assemble bowls with warm rice as the base, topped with sliced chicken and street corn topping. Add more Cotija cheese and fresh cilantro on top.
  6. Serve while warm, garnishing with lime juice if desired for extra zest.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For best results, marinate chicken for at least 30 minutes. Try to serve the rice warm and char the corn for authentic flavor.

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