Go Back
–+ servings
Street Corn Chicken Rice Bowl

Mouthwatering Street Corn Chicken Rice Bowl for Easy Dinners

Enjoy the vibrant flavors of the Street Corn Chicken Rice Bowl, a zesty and satisfying dish perfect for dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Can substitute with chicken breasts, shrimp, or tofu.
  • 2 tablespoons Lime Juice Freshly squeezed recommended.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 1 teaspoon Chili Powder Adjust for desired heat level.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a good alternative.
  • to taste Salt & Black Pepper
For the Corn Topping
  • 2 cups Sweet Corn Kernels Grilled preferred for smokiness.
  • 1/2 cup Red Onion Can substitute with green onions or shallots.
  • 1/2 cup Sour Cream Substitute with Greek yogurt for lighter option.
  • 2 tablespoons Mayonnaise Replace with additional sour cream if desired.
  • 1/2 cup Cotija Cheese Feta or Parmesan can be used as alternatives.
For Serving
  • 4 cups Cooked Rice Use white rice, brown rice, or quinoa.
  • 1/4 cup Fresh Cilantro Omit if not a fan.
  • 2 wedge Lime Wedges For additional acidity.

Equipment

  • Skillet
  • Mixing Bowl
  • meat thermometer

Method
 

Preparation
  1. In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly and let them refrigerate for 15-30 minutes.
  2. Heat a skillet over medium-high heat and cook the marinated chicken for about 8-10 minutes on each side until fully cooked, reaching an internal temperature of 165°F (75°C). Once done, allow the chicken to rest before slicing.
  3. In a mixing bowl, combine grilled corn, diced red onion, sour cream, mayonnaise, crumbled Cotija, chili powder, salt, and lime juice. Stir well until incorporated for a delightful topping.
  4. If using leftovers, warm the cooked rice in a pot with a splash of water. Stir until fluffy and heated through.
  5. Start by dividing the warm rice into bowls. Top with sliced chicken and a generous scoop of the corn mixture. Sprinkle extra Cotija cheese, garnish with fresh cilantro, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For extra heat, consider adding sliced jalapeños.

Tried this recipe?

Let us know how it was!