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–+ servings
Street Corn Chicken Bowl

Street Corn Chicken Bowl: A Flavorful Dinner in 30 Minutes

This Street Corn Chicken Bowl combines juicy chicken, fluffy rice, and a delightful corn medley, ready in just 30 minutes.
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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 lb boneless, skinless chicken thighs can substitute with chicken breasts or bone-in thighs
  • 2 tbsp lime juice fresh is best
  • 2 tbsp avocado oil can swap with olive oil or vegetable oil
  • 1 tbsp chili powder opt for a milder version if sensitive to spice
  • 1 tsp ground cumin optional but recommended
  • 1 tsp garlic powder fresh minced garlic can work as a substitute
  • to taste salt
  • to taste black pepper
For the Corn Mixture
  • 1 cup sweet corn frozen is acceptable
  • 1/2 cup red onion can substitute with green onions
  • 1/2 cup sour cream Greek yogurt makes a lighter option
  • 1/4 cup mayonnaise can substitute with plant-based mayo
  • 1/4 cup Cotija cheese feta can substitute but flavor will differ
For Serving
  • 2 cups cooked rice any variety works, seasoned rice preferred
  • 1/4 cup cilantro optional but highly recommended
  • 1 lime lime wedges for serving

Equipment

  • skillet
  • Mixing bowl
  • meat thermometer
  • Fork

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a medium bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and refrigerate for at least 15 minutes.
  2. Sear the Chicken: Heat a skillet over medium-high heat with a splash of avocado oil. Add the marinated chicken thighs and sear for 8-10 minutes until cooked through.
  3. Prepare the Corn Mixture: Combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper in a mixing bowl and stir until blended.
  4. Fluff the Rice: Heat your choice of cooked rice and fluff it with a fork. Mix in chopped cilantro for added flavor.
  5. Assemble the Bowls: Layer rice at the base of serving bowls, top with sliced chicken, and generously spoon the corn mixture over.
  6. Garnish and Serve: Sprinkle additional Cotija cheese and fresh cilantro on top. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Use fresh, high-quality ingredients for the best flavor. Store leftovers in airtight containers for up to 4 days.

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