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Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl

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Indulge in a vibrant and zesty Easy Street Corn Chicken Rice Bowl, perfect for any occasion. This one-bowl meal features marinated chicken thighs grilled to perfection, paired with smoky street corn, creamy cotija cheese, and a refreshing lime dressing. Not only is it quick to prepare—taking under 45 minutes—but it’s also customizable to suit your taste. Top your bowl with fresh avocado, black beans, or crispy tortilla strips for added flavor and texture. Whether you’re enjoying a weeknight dinner or hosting friends, this delightful dish promises satisfaction in every bite.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 2 tbsp lime juice
  • 2 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp garlic powder (optional)
  • Salt and black pepper, to taste
  • 2 cups sweet corn kernels
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1 tsp chili powder
  • Salt and black pepper, to taste
  • 2 tbsp lime juice
  • Lime wedges, for serving
  • 4 cups cooked jasmine rice
  • Fresh cilantro, for garnish (optional)

Instructions

  1. In a bowl, mix lime juice, avocado oil, chili powder, garlic powder (if using), salt, and pepper. Add chicken thighs and coat well. Marinate for 15-30 minutes.
  2. Heat a skillet over medium-high heat. Cook marinated chicken for 8-10 minutes on each side until golden brown and fully cooked. Let rest before slicing.
  3. In another bowl, combine sweet corn, red onion (if using), sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice.
  4. Warm up previously cooked rice using a microwave or stovetop.
  5. Place rice in bowls, top with sliced chicken and street corn mixture. Garnish with additional cheese and cilantro if desired.
  6. Squeeze fresh lime juice over each bowl just before serving.

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