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–+ servings
Street Corn Chicken Rice Bowl

Ultimate Street Corn Chicken Rice Bowl for Flavor Lovers

Experience the vibrant flavors of the Street Corn Chicken Rice Bowl, featuring juicy chicken thighs, creamy street corn topping, and endless customization options.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lbs Boneless, Skinless Chicken Thighs Feel free to switch to chicken breasts for a leaner option.
  • 2 tbsp Lime Juice Freshly squeezed juice makes a noticeable difference.
  • 2 tbsp Avocado Oil Olive oil is a great substitute.
  • 1 tbsp Chili Powder Adjust to your spice preference.
  • 1 tsp Garlic Powder Fresh garlic delivers an even stronger taste.
  • to taste Salt Essential for balancing flavors.
  • to taste Black Pepper Essential for balancing flavors.
For the Street Corn Topping
  • 2 cups Sweet Corn Kernels Freshly grilled corn works best.
  • 1 small Red Onion Green onions or shallots can be alternatives.
  • 1/2 cup Sour Cream Greek yogurt can be used for a healthier spin.
  • 2 tbsp Mayonnaise Opt for vegan mayo for a dairy-free option.
  • 1/4 cup Cotija Cheese Feta cheese or grated Parmesan can substitute.
For the Base
  • 3 cups Cooked Rice Consider brown rice, quinoa, or cauliflower rice for variety.
  • 1/4 cup Fresh Cilantro Parsley is a nice alternative if not a fan.

Equipment

  • large skillet
  • Mixing Bowl
  • meat thermometer
  • Small Pot

Method
 

Preparation Instructions
  1. In a bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper until well combined. Coat chicken thighs in marinate and refrigerate for 15 to 30 minutes.
  2. Preheat a large skillet over medium-high heat. Add marinated chicken thighs and cook for 8 to 10 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Let rest before slicing.
  3. In a separate bowl, combine grilled or charred sweet corn kernels with diced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Mix gently and season with salt, pepper, and additional lime juice.
  4. If using pre-cooked rice, warm it in a small pot with a splash of water over medium heat for 3 to 5 minutes.
  5. Divide fluffy rice among bowls, top with sliced chicken and a scoop of street corn mixture. Sprinkle extra Cotija cheese and fresh cilantro.
  6. Serve warm, allowing everyone to squeeze fresh lime juice over their bowls.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Customize with black beans or grilled shrimp. Always marinate chicken for at least 15 minutes for best flavor.

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