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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: Flavor-Packed & Customizable!

This Street Corn Chicken Rice Bowl combines juicy chicken thighs with smoky corn and creamy Cotija cheese for a flavorful meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lbs Boneless, Skinless Chicken Thighs Swap with chicken breasts, grilled shrimp, or tofu for a vegetarian option
  • 2 tbsp Lime Juice Fresh is best, bottled works in a pinch
  • 2 tbsp Avocado Oil Can substitute with olive oil or neutral oil
  • 1 tbsp Chili Powder Adjust to your heat preference
  • 1 tsp Garlic Powder Can substitute with fresh garlic (1 clove ≈ 1/4 tsp)
  • to taste Salt
  • to taste Black Pepper
For the Rice Base
  • 2 cups Cooked Rice Can swap for quinoa, brown rice, or cauliflower rice
For the Corn Mixture
  • 1 cup Sweet Corn Kernels Canned or frozen corn can be used as a substitute
  • 1/2 cup Red Onion (thinly sliced) Green onion can substitute for a milder taste or omit
  • 1/2 cup Cotija Cheese Feta works well too, or omit for a dairy-free option
  • 1/4 cup Sour Cream Greek yogurt can be used as a substitute or omit
  • 2 tbsp Mayonnaise Can substitute with avocado or omit
For Garnishing
  • 1/4 cup Fresh Cilantro Use as much or as little as preferred
  • 2 pieces Lime Wedges For serving

Equipment

  • skillet
  • Medium bowl
  • Saucepan

Method
 

Instructions
  1. In a medium bowl, whisk together 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, add oil and cook the marinated chicken for 8–10 minutes on each side, until golden brown and cooked through. Let rest before slicing.
  3. In a separate bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Mix thoroughly and adjust seasoning.
  4. Reheat the cooked rice by adding it to a saucepan over low heat with a splash of water, stirring occasionally for about 5 minutes.
  5. Assemble the bowls by dividing rice into bowls, layering sliced chicken and corn mixture on top. Garnish with Cotija cheese, cilantro, and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 52gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 135mgSodium: 780mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 200mgIron: 3.2mg

Notes

Best served immediately for optimal textures. Meal prep components separately for convenience.

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