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–+ servings
Street Corn Chicken Bowl

Delicious Street Corn Chicken Bowl in Just 30 Minutes

This Street Corn Chicken Bowl features juicy chicken thighs with sweet corn, creamy sauces, and zesty lime, all ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs May substitute with chicken breasts or tofu
  • 2 Tbsp Freshly Squeezed Lime Juice Lemon juice works in a pinch
  • 2 Tbsp Avocado Oil Can be replaced with olive oil
  • 1 Tbsp Chili Powder Cayenne or smoked paprika can be used
  • 1 tsp Ground Cumin Coriander can offer a unique touch
  • 1 tsp Garlic Powder Fresh minced garlic (2 cloves) can be substituted
  • to taste Salt & Ground Black Pepper Adjust to taste
For the Street Corn Mix
  • 1 cup Sweet Corn Kernels Fresh or frozen works fine
  • 0.5 cup Sliced Red Onion Shallots or green onions can be used
  • 0.5 cup Sour Cream Greek yogurt is a lighter alternative
  • 2 Tbsp Mayonnaise Can be omitted for a lighter option
  • 0.5 cup Crumbled Cotija Cheese Feta or queso fresco are good substitutes
For the Bowl
  • 2 cups Prepared Rice Any cooked rice variety works
  • 0.25 cup Fresh Cilantro Leaves Omit if disliked
  • 1 lime Lime Wedges Serve alongside for additional flavor

Equipment

  • Skillet
  • Mixing Bowl
  • cutting board
  • meat thermometer

Method
 

Marinate the Chicken
  1. Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a mixing bowl. Add the chicken and coat well. Cover and refrigerate for 15-30 minutes.
Cook the Chicken
  1. Heat a skillet over medium-high heat and drizzle with oil. Cook the marinated chicken for 8-10 minutes per side until it reaches an internal temperature of 165°F.
Prepare the Street Corn Mix
  1. In a large bowl, mix sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, additional chili powder, salt, pepper, and a splash of lime juice until creamy.
Heat the Rice
  1. Warm your prepared rice in the microwave or on the stovetop until fluffy and hot.
Assemble the Bowl
  1. In serving bowls, layer rice, followed by sliced chicken and street corn mix. Top with Cotija cheese, cilantro, and a lime wedge.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Chicken and corn mix can be frozen for 3 months, but sour cream should be omitted before freezing.

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