Go Back
–+ servings
Street Corn Chicken Bowl

Irresistible Street Corn Chicken Bowl Ready in 30 Minutes

This Street Corn Chicken Bowl is a quick, one-pot meal packed with smoky, creamy flavors your family will love.
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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs or chicken breasts if preferred
  • 2 tablespoons Fresh Lime Juice or substitute with lemon juice
  • 2 tablespoons Avocado Oil or olive oil
For the Seasoning
  • 1 teaspoon Chili Powder or taco seasoning
  • 1 teaspoon Ground Cumin skip if unavailable
  • 1 teaspoon Garlic Powder or 2 cloves of fresh garlic
  • to taste Salt
  • to taste Black Pepper
For the Bowl
  • 1 cup Sweet Corn Kernels grilled or sautéed
  • 1 medium Sliced Red Onion or green onions
  • ½ cup Sour Cream or Greek yogurt
  • ¼ cup Mayonnaise omit for lighter dish
  • ¼ cup Cotija Cheese or feta
  • 2 cups Prepared Rice or quinoa/cauliflower rice
  • 1 ¼ Fresh Cilantro Leaves for garnish, omit if not preferred
  • 2 wedge Lime Wedges for serving

Equipment

  • Mixing Bowl
  • large skillet
  • Small Saucepan

Method
 

Preparation Steps
  1. In a mixing bowl, combine fresh lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper to create a marinade. Add the chicken thighs, coat evenly, cover, and refrigerate for 15 to 30 minutes.
  2. Heat a large skillet over medium-high heat with a drizzle of avocado oil. Cook marinated chicken thighs for about 8 to 10 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest before slicing.
  3. Prepare the corn mixture in a separate bowl by combining sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, and salt. Stir until well mixed.
  4. Warm prepared rice in a small saucepan over low heat for 5 to 7 minutes. Fluff with a fork before serving.
  5. Assemble the bowls by layering warm rice, topped with sliced chicken and creamy corn mixture. Garnish with Cotija cheese, cilantro, and lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 150mgIron: 2mg

Notes

Marinate chicken for at least 15 minutes for enhanced flavor. Thaw corn before use for better texture.

Tried this recipe?

Let us know how it was!