Description

This Street Corn Chicken Rice Bowl recipe combines tender, marinated chicken with smoky, zesty street corn, creamy cotija cheese, and a tangy lime dressing. It’s an easy and delicious one-bowl meal, perfect for any occasion! Customize with your favorite toppings like avocado, black beans, or extra cilantro for a personalized twist. Great for meal prep or busy weeknights!

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)
2 tbsp lime juice (or lemon juice)
2 tbsp avocado oil (or olive oil)
1 tsp chili powder (or paprika)
1 tsp garlic powder (optional)
Salt and black pepper, to taste

For the Street Corn Topping:

2 cups sweet corn kernels (grilled, if possible)
1/4 cup red onion, thinly sliced (optional)
1/4 cup sour cream (or Greek yogurt)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese (or feta/queso fresco)
1 tsp chili powder
Salt and black pepper, to taste
2 tbsp lime juice (for extra zest)
Lime wedges, for serving

For the Rice and Assembly:

4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
Fresh cilantro, for garnish (optional)

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Instructions

Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 15-30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes on each side, until golden and cooked through. Remove from heat and let rest. Slice into strips or chunks.
Prepare the Street Corn Topping: In a separate bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix thoroughly.
Reheat the Rice: If using cold rice, reheat with a splash of water in the microwave or over low heat in a pan.
Assemble the Bowls: In each bowl, start with a base of rice. Top with sliced chicken, street corn mixture, additional cotija cheese, and cilantro. Add a lime wedge on the side.
Serve: Squeeze fresh lime juice on top just before serving.

Notes

Add Heat: For a spicier kick, incorporate diced jalapeños or cayenne pepper into the corn topping.
Low-Carb Option: Swap jasmine rice for cauliflower rice for a lighter, low-carb alternative.
Toppings: Customize with extra toppings like avocado, pico de gallo, or radish slices.

Prep Time: 15-30 minutes
Cook Time: 15-20 minutes
Category: Dinner, Bowl Meal, Comfort Food
Method: Skillet-cooked, Grilled
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: Approximately 450 per serving
Sugar: Approximately 5g
Sodium: Approximately 400mg
Fat: Approximately 12g
Saturated Fat: Approximately 4g
Unsaturated Fat: Approximately 6g
Trans Fat: 0g
Carbohydrates: Approximately 50g
Fiber: Approximately 3g
Protein: Approximately 30g
Cholesterol: Approximately 80mg