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–+ servings
Street Corn Chicken Rice

Delicious Street Corn Chicken Rice Bowl for Busy Nights

This Street Corn Chicken Rice Bowl is a quick and flavorful meal, perfect for busy nights with customizable ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 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
  • 1 pound Chicken thighs Juicy and tender, can be swapped with turkey or shrimp.
  • 2 tablespoons Lime juice Brightens the dish's flavors.
  • 2 tablespoons Avocado oil Richness for marinating; olive oil is an alternative.
For the Seasoning
  • 1 teaspoon Chili powder Adjust for your desired heat level.
  • 1 teaspoon Garlic powder Feel free to use fresh garlic for more punch.
  • 1 teaspoon Salt Essential staple to enhance flavors.
  • 1 teaspoon Black pepper Essential staple to enhance flavors.
For the Toppings
  • 2 cups Grilled corn Sweet and smoky; frozen corn can be used.
  • 1 small Red onion, diced Provides crunch and a hint of sharpness.
  • ½ cup Sour cream Adds creamy tang; Greek yogurt makes for a lighter substitute.
  • 2 tablespoons Mayonnaise Extra creaminess in the corn topping.
  • ½ cup Cotija cheese Creamy and salty; feta cheese will do in a pinch.
For the Base
  • 2 cups Cooked rice Acts as the foundation for the bowl; any variety is fine.
Garnish
  • ¼ cup Fresh cilantro Offers a refreshing touch.

Equipment

  • Mixing Bowl
  • skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and marinate for 15-30 minutes.
  2. Heat a skillet over medium-high heat for about 2 minutes. Add the marinated chicken thighs, cooking for 8-10 minutes per side until golden brown and cooked through.
  3. In a large bowl, mix grilled corn with diced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season to taste with salt and pepper and add fresh lime juice.
  4. While the chicken rests, reheat the cooked rice in a saucepan with a splash of water over medium-low heat for about 5 minutes until heated through.
  5. Assemble the bowls by dividing the warmed rice among serving bowls, layering with sliced chicken thighs, street corn mixture, extra Cotija cheese, and fresh cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Avoid overcooking chicken and customize heat levels to personal preference. Use fresh ingredients for the best flavor.

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