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–+ servings
Street Corn Chicken Rice Bowl

Ultimate Street Corn Chicken Rice Bowl for Flavor Lovers

Enjoy this vibrant Street Corn Chicken Rice Bowl, a perfect blend of flavors and textures for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Can substitute with boneless, skinless chicken breasts.
  • 3 tablespoons Lime Juice Freshly squeezed is preferred.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 1 teaspoon Chili Powder Use a mild variant for less heat.
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
For the Street Corn Mixture
  • 1 cup Sweet Corn Kernels Use fresh, grilled corn for best results.
  • 1/2 cup Red Onion Can substitute with green onions.
  • 1/2 cup Sour Cream or Greek Yogurt Yogurt offers a tangier flavor.
  • 1/4 cup Mayonnaise Can be omitted or replaced with more sour cream.
  • 1/2 cup Cotija Cheese Substitute with feta or queso fresco if necessary.
  • 1/4 cup Fresh Cilantro Use parsley as an alternative if desired.
For Serving
  • 3 cups Cooked Rice (Jasmine or Basmati) Can use quinoa or cauliflower rice for low-carb.
  • 1 whole Lime For garnish.

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Serving Bowls

Method
 

Step-by-Step Instructions
  1. In a bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Marinate chicken thighs for at least 15 minutes.
  2. Heat a non-stick skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes each side until golden brown and cooked through.
  3. Combine grilled corn, red onion, sour cream, mayonnaise, and Cotija cheese in a bowl. Season with chili powder, salt, and lime juice.
  4. Warm the cooked rice in a microwave or skillet until fluffy. Fluff with a fork to keep it light.
  5. Assemble by layering warm rice, sliced chicken, and the corn mixture. Garnish with cilantro, extra Cotija cheese, and lime wedges.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 68gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For the most tender chicken, marinate for a full 30 minutes. Store components separately for up to 3-4 days.

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