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–+ servings
Street Corn Chicken Rice Bowl

Ultimate Street Corn Chicken Rice Bowl for Flavor Lovers

This Street Corn Chicken Rice Bowl is packed with vibrant flavors and customizable toppings for a delightful meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating 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
  • 4 pieces Chicken Thighs For a leaner option, use chicken breasts but be careful not to overcook.
  • 2 tablespoons Lime Juice Freshly squeezed lime juice is the best choice for maximum flavor.
  • 1 tablespoon Avocado Oil Can substitute with olive oil if needed.
  • 1 teaspoon Chili Powder Adjust to fit your spice preference.
  • 1 teaspoon Garlic Powder You can use fresh garlic for an extra kick.
  • 1 teaspoon Salt Essential for enhancing overall flavor.
  • 1 teaspoon Black Pepper Feel free to adjust to your taste.
For the Topping
  • 2 cups Sweet Corn Grilling gives it a smoky flavor.
  • 1 small Red Onion Can be swapped for green onions for a milder taste.
  • 1/2 cup Sour Cream Greek yogurt is a fantastic healthy alternative.
  • 1/4 cup Mayonnaise Vegan mayo makes a great plant-based swap.
  • 1/2 cup Cotija Cheese Feta or parmesan can be used if Cotija is unavailable.
For the Base
  • 4 cups Cooked Rice Feel free to use white rice, brown rice, or even quinoa.
For Garnishing
  • 1/4 cup Fresh Cilantro Omit if you’re not a fan.
  • 1 lime Lime Wedges Serve on the side for fresh acidity.

Equipment

  • Skillet
  • Mixing Bowl
  • Saucepan

Method
 

Preparation Steps
  1. In a medium bowl, combine fresh lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a zesty marinade. Add the chicken thighs and coat well. Cover and refrigerate for 15-30 minutes.
  2. Heat a large skillet over medium-high heat for about 3 minutes. Remove marinated chicken from the fridge and place in the skillet. Cook for 8-10 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F. Let them rest before slicing.
  3. Prepare the street corn topping by combining grilled sweet corn, chopped red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder in a mixing bowl. Season with salt, pepper, and lime juice to taste, mixing until all ingredients are well combined.
  4. Reheat cooked rice in a small saucepan with a splash of water for about 3-5 minutes until warm and fluffy.
  5. To assemble, divide the rice into bowls, top with sliced chicken thighs, generous scoops of the corn mixture, and extra Cotija cheese if desired. Garnish with fresh cilantro and lime wedges, and serve warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

For the best flavor, allow the chicken to marinate for at least 30 minutes, check the internal temperature, and char the corn for optimal smokiness.

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