Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nora
  • Total Time: 50 minutes
  • Yield: Serves 4

Description

Experience the vibrant flavors of our Easy Street Corn Chicken Rice Bowl, a delightful dish perfect for any occasion. This recipe combines juicy grilled chicken thighs, smoky corn, and creamy Cotija cheese all drizzled with zesty lime sauce. Not only is it visually appealing with its colorful ingredients, but it’s also customizable to suit your taste preferences—add toppings like avocado or black beans for a personal touch. With its quick preparation time and healthy components, this bowl is ideal for busy weeknights or meal prep. Impress your family and friends with this deliciously satisfying meal that brings a taste of the streets to your table!


Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup sweet corn kernels (grilled or frozen)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese (crumbled)
  • 1 teaspoon chili powder (for street corn topping)
  • Salt and pepper, to taste
  • 1 lime, cut into wedges
  • 3 cups cooked rice
  • Fresh cilantro, for garnish
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
  2. Heat a skillet over medium-high heat and cook marinated chicken for 8-10 minutes on each side until golden brown and cooked through.
  3. In a bowl, mix corn kernels with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and lime juice.
  4. Reheat cooked rice by adding a splash of water in a pot over low heat and stirring occasionally.
  5. Assemble bowls with rice at the base topped with sliced chicken and street corn mixture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 570
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 6g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 120mg