Description
This Street Corn Chicken Rice Bowl combines juicy marinated chicken, creamy Mexican-style corn, and fluffy rice for a bold and satisfying dinner. Packed with zesty lime, chili spices, and fresh toppings, it is perfect for an easy weeknight meal.
Ingredients
- 1 pound chicken thighs
- 2 tablespoons lime juice
- 2 tablespoons avocado oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups sweet corn kernels
- 1/2 cup red onion, diced
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 4 cups cooked rice
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thoroughly and refrigerate for 15 to 30 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken for 8 to 10 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
- In a mixing bowl, combine grilled corn, diced red onion, sour cream, mayonnaise, crumbled Cotija cheese, a sprinkle of chili powder, salt, and a squeeze of lime juice. Stir until well combined.
- If needed, warm the cooked rice in a pot with a splash of water, stirring until fluffy and heated through.
- Divide warm rice into serving bowls. Top with sliced chicken and a generous scoop of the corn mixture. Garnish with additional Cotija cheese, fresh cilantro, and serve with lime wedges.
Notes
- Chicken breasts, shrimp, or tofu can be substituted for chicken thighs.
- Greek yogurt may replace sour cream for a lighter option.
- Feta or Parmesan can be used instead of Cotija cheese.
- Use white rice, brown rice, or quinoa based on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 135 mg
