Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal featuring tender marinated chicken, flavorful street corn topping, and fluffy rice. Perfect for a quick and flavorful dinner.
- Author: Maya
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauté, Grill
- Cuisine: Mexican
- Diet: Gluten Free
Marinated Chicken:
- 4 chicken thighs (boneless and skinless)
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced garlic cloves)
- ½ tsp salt
- ¼ tsp black pepper
Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible – frozen)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ cup Cotija cheese (crumbled (plus extra for garnish))
- 1 tsp chili powder
- Salt and pepper (to taste)
- 1 lime (cut into wedges)
Rice:
- 3 cups cooked rice
- Fresh cilantro (for garnish)
- Marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
- Cook the chicken: Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
- Prepare the street corn topping: Mix grilled corn or sautéed frozen sweet corn, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
- Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges. Optional: Drizzle extra sour cream on top if desired. Optional: Finish with a sprinkle of Tajín for extra flavor.
- Serve: Serve warm with an optional squeeze of lime.
Notes
- Feel free to customize the toppings with your favorite ingredients such as avocado, tomatoes, or salsa.
- To make this dish spicy, add chopped jalapeños or a dash of hot sauce to the street corn topping.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
Keywords: Street Corn Chicken Rice Bowl, Chicken Bowl Recipe, Mexican Rice Bowl