Description
This Street Corn Chicken Rice Bowl features juicy marinated chicken, creamy street corn, and fluffy rice, all garnished with fresh cilantro and lime wedges for a delightful meal that captures the essence of vibrant street food flavors.
Ingredients
Scale
Chicken
- 4 pieces chicken thighs (boneless and skinless)
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 0.5 tsp garlic powder (or 2 minced garlic cloves)
- 0.5 tsp salt
- 0.25 tsp black pepper
Street Corn Topping
- 1 cup sweet corn kernels (grilled, if possible – frozen)
- 0.25 cup red onion (thinly sliced)
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese (crumbled (plus extra for garnish))
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime cut into wedges
Rice and Assembly
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper.
- Coat chicken thighs, marinate for 15-30 minutes in fridge.
- Heat skillet over medium-high heat, cook chicken 8-10 minutes per side until done. Rest, then slice.
- Mix corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. Add salt, pepper, and lime juice to taste.
- Reheat rice with a splash of water until warm and fluffy.
- Assemble bowls with rice, sliced chicken, street corn topping, extra Cotija, cilantro, and lime wedges. Optional: Drizzle extra sour cream and finish with Tajín.
Notes
Use fresh grilled corn for a more vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 4
- Protein: 12
- Cholesterol: 25
Keywords: Easy Dinner Recipe, Mexican Chicken Bowl, Street Corn Chicken Rice Bowl