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–+ servings
Street Corn Chicken Bowl

Savory Street Corn Chicken Bowl That Everyone Will Love

A delicious Street Corn Chicken Bowl featuring juicy chicken, fluffy rice, and a creamy corn medley, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breasts or bone-in thighs if preferred.
  • 2 tablespoons Lime Juice Fresh juice is best.
  • 1 tablespoon Avocado Oil Can substitute with olive or vegetable oil.
  • 1 tablespoon Chili Powder Use a milder version if heat-sensitive.
  • 1 teaspoon Ground Cumin Optional for flavor depth.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great substitute.
  • to taste Salt/Black Pepper Essential seasoning for flavor enhancement.
For the Corn Mixture
  • 1 cup Sweet Corn Fresh corn is preferred, but frozen works.
  • 1/2 cup Red Onion Can be swapped with green onions for milder taste.
  • 1/2 cup Sour Cream Greek yogurt can create a lighter option.
  • 2 tablespoons Mayonnaise Plant-based mayo can be substituted.
  • 1/4 cup Cotija Cheese Feta can be used but will alter flavor.
For the Bowl Base
  • 2 cups Cooked Rice Any variety is good; seasoned rice enhances taste.
  • 1/4 cup Cilantro Optional for garnish.
  • 2 pieces Lime Wedges For serving.

Equipment

  • Mixing bowl
  • Skillet
  • pot or microwave

Method
 

Preparation
  1. In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper to create a marinade. Coat the chicken thighs and refrigerate for at least 15 minutes.
  2. Heat a skillet over medium-high heat, add avocado oil, and sear the marinated chicken for 8-10 minutes on each side until golden brown and cooked through. Let it rest before slicing.
  3. In a separate bowl, combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, a pinch of chili powder, lime juice, and salt and pepper to taste. Mix until creamy.
  4. While the chicken rests, heat the cooked rice and fluff it with a fork, optionally mixing in freshly chopped cilantro.
  5. Layer the fluffed rice in bowls, arrange sliced chicken on top, and generously spoon the corn mixture over the chicken.
  6. Garnish with extra Cotija cheese and cilantro, serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

This recipe is meal prep-friendly, allowing marination of chicken up to 24 hours and storing components separately for quick assembly.

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