Go Back
–+ servings
Street Corn Chicken Bowl

Delicious Street Corn Chicken Bowl in Just 30 Minutes

Enjoy a vibrant Street Corn Chicken Bowl full of flavor in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs substitute bone-in thighs if needed
  • 2 tbsp Freshly Squeezed Lime Juice or bottled if fresh isn't available
  • 1 tbsp Avocado Oil or olive oil
  • 1 tbsp Chili Powder substitute with paprika for milder flavor
  • 1 tsp Ground Cumin no direct substitute
  • 1 tsp Garlic Powder or Fresh Garlic to taste
  • to taste Salt adjust to taste
  • to taste Ground Black Pepper adjust to taste
For the Corn Mix
  • 1 cup Sweet Corn Kernels fresh or frozen, thaw frozen corn before use
  • 1 small Sliced Red Onion or green onions for milder taste
  • 1/2 cup Sour Cream or Greek yogurt
  • 1/4 cup Mayonnaise or omit
  • 1/2 cup Cotija Cheese or feta as an alternative
For Serving
  • 2 cups Prepared Rice brown rice or cauliflower rice for healthier option
  • Fresh Cilantro Leaves optional for garnish
  • Lime Wedges to serve alongside

Equipment

  • Mixing Bowl
  • large skillet
  • Cutting board

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the boneless, skinless chicken thighs, coating them evenly. Cover the bowl and let it marinate in the refrigerator for 15 to 30 minutes.
  2. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and sear for 8 to 10 minutes on each side, cooking until they reach an internal temperature of 165°F.
  3. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
  4. In a separate bowl, combine sweet corn kernels, sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and pepper. Stir until well combined.
  5. While the corn mix takes shape, warm your prepared rice.
  6. To serve, divide the warm rice among bowls as a base. Top with the sliced, seared chicken and a generous serving of the street corn mix.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Marinate chicken for at least 15 minutes for enhanced flavor. Ensure chicken reaches 165°F while cooking.

Tried this recipe?

Let us know how it was!