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Street Corn Chicken Rice Bowl

Irresistibly Flavorful Street Corn Chicken Rice Bowl Recipe

Prepare a Street Corn Chicken Rice Bowl bursting with flavor. This dish combines juicy marinated chicken, zesty toppings, and a heartwarming base for a delightful meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 2 Tbsp Lime Juice Fresh lime juice enhances flavor.
  • 2 Tbsp Avocado Oil Regular olive oil can be a substitute.
  • 1 Tbsp Chili Powder Adjust to taste for spice preference.
  • 1 tsp Garlic Powder Fresh garlic can serve as an alternative.
  • 1 tsp Salt
  • 1 tsp Black Pepper
For the Topping
  • 1 cup Corn Kernels Frozen corn works, ensure it’s defrosted.
  • 1 small Red Onion Shallots can be used if needed.
  • 1 cup Sour Cream Substitute with plant-based sour cream for dairy-free.
  • 2 Tbsp Mayonnaise Greek yogurt is a tangy alternative.
  • 1/2 cup Cotija Cheese Feta or grated Parmesan can be used.
For the Base
  • 2 cups Cooked Rice Quinoa or cauliflower rice can be used for lower-carb option.
  • 1/4 cup Fresh Cilantro Omit if unavailable.

Equipment

  • Medium bowl
  • Skillet
  • saucepan
  • meat thermometer

Method
 

Instructions
  1. In a medium bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper to create a marinade. Add chicken thighs, coat evenly, cover, and refrigerate for 15 to 30 minutes.
  2. Heat a skillet over medium-high heat with avocado oil. Cook marinated chicken thighs for 8 to 10 minutes each side until internal temperature reaches 165°F (75°C). Remove from heat and let rest.
  3. In a separate bowl, mix grilled corn kernels, chopped red onion, sour cream, mayonnaise, Cotija cheese, and a pinch of chili powder. Stir until well combined and adjust seasoning if necessary.
  4. While chicken cooks, warm rice in a saucepan with water; cover and heat over low for 3 to 5 minutes. Alternatively, microwave rice for 1-2 minutes with water to keep it moist.
  5. Distribute warmed rice between bowls. Top with slices of chicken, followed by corn topping. Sprinkle with additional Cotija cheese, garnish with cilantro and lime wedges.
  6. Serve warm, squeezing fresh lime juice on top before eating for enhanced flavors.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 36gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Marinate chicken for at least 30 minutes for best flavor. Customize each bowl with extra toppings like avocado or jalapeños.

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