Savor the Flavor: Street Corn Chicken Rice Bowl Delight

This Street Corn Chicken Rice Bowl is a quick, customizable meal packed with flavors that evoke summer festivities.

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Prep Time 30

Cook Time 20

Marinating Time 30

Total Time 1 20

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Chicken Thighs or chicken breasts or tofu for a lighter meal
2 tablespoons Olive Oil any neutral oil will do
1 teaspoon Chili Powder smoked paprika can be used as a substitute
1 teaspoon Cumin can be omitted if preferred
1 teaspoon Paprika smoked paprika works well
2 cloves Garlic (minced) garlic powder can save prep time
2 tablespoons Lime Juice or fresh lemon juice if out of limes
to taste Salt
to taste Pepper using sea salt can add unique texture

For the Rice

1 cup Jasmine Rice or long-grain white rice
2 cups Chicken Broth vegetable broth for vegetarian option
¼ cup Fresh Cilantro or parsley if preferred

For the Corn Topping

2 ears Fresh Corn or frozen corn, thawed
¼ cup Mayonnaise or Greek yogurt for a healthier option
¼ cup Cotija Cheese or feta cheese
½ teaspoon Additional Chili Powder or Tajín for extra zest
¼ cup Mexican Crema or sour cream, thinned with lime juice

For Garnish

¼ cup Fresh Cilantro for garnish
2 wedges Lime for serving

Equipment

Mixing Bowl
Saucepan
Grill or Skillet

Method

Preparation Steps

In a mixing bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Marinate for at least 30 minutes.
In a saucepan, bring chicken broth to a boil, then add jasmine rice. Cover and simmer for 15-20 minutes until liquid is absorbed, then fluff with fork and stir in cilantro.
Preheat a grill or skillet over medium-high heat and grill fresh corn until charred, 10-12 minutes. For frozen corn, sauté until golden brown.
In a small bowl, mix charred corn with mayonnaise and additional chili powder until evenly coated.
Grill the marinated chicken thighs for 6-7 minutes per side until golden brown and cooked through. Rest before slicing.
Blend sour cream with lime juice and a pinch of salt until smooth for the lime crema.
Assemble bowls with rice as the base. Top with grilled chicken, charred corn topping, and drizzle lime crema. Garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 55gProtein: 32gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 3gVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Marinate chicken longer for deeper flavor. Avoid overcooking to prevent dryness. Store components separately for optimal freshness.

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