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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: A Flavorful, Fun Twist!

A delicious Street Corn Chicken Rice Bowl packed with smoky flavors and customizable toppings for a quick dinner solution.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Juicy protein source; substitute with chicken breasts or tofu.
  • 2 tablespoons Lime Juice Fresh juice is preferred.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 1 teaspoon Chili Powder Adjust for heat levels.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Street Corn Topping
  • 2 cups Sweet Corn Kernels Grilled or charred for smoky flavor.
  • 1 small Red Onion Can substitute with green onions.
  • 1/2 cup Sour Cream Substitute with Greek yogurt for lighter option.
  • 2 tablespoons Mayonnaise Can be omitted for a lighter version.
  • 1/2 cup Cotija Cheese Can be replaced with feta or Parmesan.
For the Bowl Assembly
  • 4 cups Cooked Rice Can substitute with quinoa or cauliflower rice.
  • 1/4 cup Fresh Cilantro Omit if not a fan.
  • 2 pieces Lime Wedges For garnish.

Equipment

  • Skillet
  • mixing bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine fresh lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a zesty marinade. Coat the chicken thighs evenly and let marinate for 15 to 30 minutes.
  2. Heat a skillet over medium-high heat with a splash of avocado oil. Cook marinated chicken thighs for 8 to 10 minutes on each side, until golden-brown and cooked to an internal temperature of 165°F (75°C). Let rest before slicing.
  3. In a mixing bowl, combine grilled sweet corn kernels, diced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
  4. Reheat the cooked rice in a saucepan or microwave with a splash of water until warm and fluffy.
  5. Assemble bowls with warm rice as the base. Top with chicken slices, street corn topping, and garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Maximize flavor by marinating chicken for at least 15 minutes; serve with toppings based on personal preference.

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