Description
A flavorful and comforting Street Corn Chicken Rice Bowl that brings family together with its delicious combination of grilled chicken, sweet corn, and zesty toppings.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (fresh or frozen)
- 3 cups cooked rice
- ½ cup Cotija cheese (or feta cheese)
- Lime juice and wedges for garnishing
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream (or Greek yogurt)
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder (for corn mixture)
- Salt and pepper, to taste
Instructions
- Marinate the chicken by combining lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper in a bowl. Coat chicken thighs and let sit for 15-30 minutes.
- Cook marinated chicken in a skillet over medium-high heat for 8-10 minutes per side until golden-brown and cooked through. Let rest before slicing.
- Prepare the corn mixture by mixing sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper in a bowl. Add lime juice and mix well.
- Reheat cooked rice and divide into serving bowls. Top with sliced chicken and street corn mixture. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges.
Notes
For a vegetarian version, omit chicken and replace with grilled veggies or chickpeas. Adjust spice levels to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, rice bowl, street corn, family dinner, easy recipe