Description
Easy Street Corn Chicken Rice Bowl is a quick and vibrant meal that combines marinated chicken, smoky street corn, and creamy cotija cheese, all in one bowl. Perfect for busy weeknights or meal prep, this dish is not only delicious but also customizable. With fresh ingredients and zesty flavors, it’s a delightful option that will impress your family and friends. Serve it with lime wedges for an extra burst of citrusy goodness!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tbsp lime juice
- 2 tbsp avocado oil
- 2 cups sweet corn kernels
- 1/4 cup crumbled cotija cheese
- 4 cups cooked jasmine rice
- Fresh cilantro (for garnish)
Instructions
- Marinate the chicken in lime juice, avocado oil, chili powder, garlic powder (if using), salt, and pepper for at least 15 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8–10 minutes on each side until golden brown and fully cooked. Let rest before slicing.
- In a separate bowl, combine grilled corn kernels, red onion (if using), sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice to create the street corn topping.
- Reheat the rice if needed. Assemble bowls by placing rice at the bottom, topped with sliced chicken and street corn mixture. Garnish with additional cotija cheese and cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 130mg