Name: STREET CORN CHICKEN RICE BOWL
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: For the Chicken: 4 boneless, skinless chicken thighs, 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin powder, ½ tsp garlic powder or 2 minced garlic cloves, ½ tsp salt, ¼ tsp black pepper.For the Street Corn Topping: 1 cup sweet corn kernels (grilled if possible or frozen), ¼ cup thinly sliced red onion, 1 cup sour cream (reserve half for drizzling), 2 tbsp mayonnaise, ½ cup Cotija cheese (plus extra for garnish), 1 tsp chili powder, salt and pepper to taste, 1 lime (cut into wedges).For the Rice and Assembly: 3 cups cooked rice, fresh cilantro for garnish.

STREET CORN CHICKEN RICE BOWL

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This Street Corn Chicken Rice Bowl is a bold and flavorful dish featuring juicy, spice-marinated chicken, creamy elote-style corn, and fluffy rice, all topped with zesty Cotija cheese and fresh cilantro. Perfect for a satisfying weeknight meal! #MexicanStreetCorn #ChickenRiceBowl #EasyDinner

Author: Sarah
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

Ingredients

For the Chicken: 4 boneless, skinless chicken thighs, 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin powder, ½ tsp garlic powder or 2 minced garlic cloves, ½ tsp salt, ¼ tsp black pepper.
For the Street Corn Topping: 1 cup sweet corn kernels (grilled if possible or frozen), ¼ cup thinly sliced red onion, 1 cup sour cream (reserve half for drizzling), 2 tbsp mayonnaise, ½ cup Cotija cheese (plus extra for garnish), 1 tsp chili powder, salt and pepper to taste, 1 lime (cut into wedges).
For the Rice and Assembly: 3 cups cooked rice, fresh cilantro for garnish.

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Instructions

Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken thighs evenly and marinate in the refrigerator for 15–30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until fully cooked. Let it rest before slicing into strips.
Prepare the Street Corn Topping: In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice.
Prepare the Rice: Reheat cooked rice with a splash of water until warm and fluffy.
Assemble the Bowls: Divide the rice into bowls. Top with sliced chicken, street corn mixture, extra Cotija cheese, and fresh cilantro.

Garnish and Serve: Add lime wedges on the side and drizzle with extra sour cream if desired. Optional: Sprinkle Tajín or extra chili powder for added spice. Serve warm.

Notes

Swap Cotija cheese for feta if unavailable.
For extra heat, add diced jalapeños or a dash of hot sauce.

Use grilled corn for a smoky, authentic flavor.

Nutrition

Serving Size: 1 bowl
Calories: 520kcal
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Find it online: https://easyfoodflash.com/street-corn-chicken-rice-bowl/