Go Back
–+ servings
Street Corn Chicken Rice Bowl

Savory Street Corn Chicken Rice Bowl for Flavorful Meals

This Smoky Street Corn Chicken Rice Bowl blends comforting home cooking with zesty street food for a versatile meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs substitute with chicken breasts for a leaner option
  • 3 tbsp lime juice use fresh for best taste
  • 2 tbsp avocado oil can be replaced with olive oil
  • 1 tbsp chili powder adjust spice level as needed
  • 1 tsp garlic powder fresh garlic can be used as an alternative
  • 1 tsp salt enhances all flavors in the dish
  • 1 tsp black pepper adds mild heat and complexity
For the Street Corn Topping
  • 2 cups sweet corn kernels charring boosts smoky flavor; frozen corn can be used
  • 1 small red onion can substitute with scallions for a milder taste
  • 1/2 cup sour cream use Greek yogurt for a lighter option
  • 1/4 cup mayonnaise can omit or use a dairy-free alternative
  • 1/2 cup Cotija cheese substitute with feta or Parmesan if needed
  • 1/4 cup fresh cilantro omit if not preferred
For the Base
  • 3 cups cooked rice replace with quinoa or cauliflower rice for a healthier alternative

Equipment

  • Mixing Bowl
  • Skillet
  • small saucepan

Method
 

Preparation
  1. In a mixing bowl, combine fresh lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a marinade. Add the chicken thighs, ensuring they are evenly coated. Cover and let them marinate for 15-30 minutes at room temperature.
  2. Heat a large skillet over medium-high heat and add the marinated chicken thighs, cooking for about 8-10 minutes per side until cooked through. Look for a golden brown crust and ensure the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing.
  3. While the chicken rests, prepare the street corn topping by combining grilled or charred sweet corn kernels with diced red onion in a mixing bowl. Add sour cream, mayonnaise, Cotija cheese, and chili powder. Mix well, seasoning with salt, pepper, and lime juice.
  4. In a small saucepan, add your cooked rice with a splash of water. Warm the rice over low heat for about 5 minutes, stirring occasionally until fluffy and heated through.
  5. Layer your Street Corn Chicken Rice Bowl by adding a scoop of warm rice, followed by sliced chicken, and spooning the street corn mixture over the top. Garnish with Cotija cheese, fresh cilantro, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 15mgIron: 2mg

Notes

For best results, marinate the chicken longer and char the corn. Customize toppings to your preference.

Tried this recipe?

Let us know how it was!