Street Corn Chicken Rice Bowls
Street Corn Chicken Rice Bowls are full of bold, fresh flavors. Juicy chicken, grilled corn, creamy Cotija cheese, and a zesty lime sauce come together over warm rice. This easy recipe makes a quick weeknight dinner or meal-prep favorite that everyone will enjoy.
Servings: 4
Calories: 512kcal
Equipment
- Skillet or grill pan
- Mixing bowls
- Measuring cups and spoons
- Cutting board and knife
- Spatula or tongs
- Serving bowls
Ingredients
- For The Chicken:
- 4 boneless skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder or 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For The Street Corn Topping:
- 1 cup sweet corn kernels grilled or frozen
- ¼ cup thinly sliced red onion optional
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese crumbled (or feta/queso fresco)
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- For The Rice and Garnish:
- 3 cups cooked jasmine rice or cauliflower rice
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
- Marinate The Chicken:
- In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken and coat well. Marinate for 15–30 minutes in the refrigerator.
- Cook The Chicken:
- Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side, until golden brown and cooked through (165°F / 74°C). Let rest, then slice.
- Make The Street Corn Topping:
- In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir well.
- Warm The Rice:
- Reheat leftover rice with a splash of water or cook fresh rice according to package directions.
- Assemble The Bowls:
- Add rice to each bowl. Top with sliced chicken and a big spoonful of street corn topping. Sprinkle extra Cotija cheese and cilantro on top.
- Serve:
- Serve warm with lime wedges. Add a drizzle of sour cream or Tajín for extra flavor.
Notes
Grill For Extra Flavor: Grilling corn gives a smoky, sweet taste.
Make It Low-Carb: Use cauliflower rice instead of regular rice.
Dairy-Free Option: Use dairy-free sour cream and skip the Cotija cheese.
Customize It: Add avocado, black beans, or pico de gallo.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently before serving.
Nutritional Facts (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 512 kcal |
| Carbohydrates | 43.5 g |
| Protein | 22.6 g |
| Fat | 28.2 g |
| Saturated Fat | 6.2 g |
| Cholesterol | 85 mg |
| Sodium | 610 mg |
| Potassium | 697 mg |
| Fiber | 5 g |
| Sugar | 6 g |
| Vitamin A | 120 IU |
| Vitamin C | 14 mg |
| Calcium | 133 mg |
| Iron | 2.1 mg |