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–+ servings
Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl Ready in 40 Minutes

This Street Corn Chicken Rice Bowl combines grilled chicken, charred corn, and zesty lime crema over cilantro lime rice for a flavorful experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Can substitute with chicken breast.
  • 2 tablespoons Olive Oil Can swap with avocado oil.
  • 1 tablespoon Chili Powder Use smoked paprika for a different flavor.
  • 1 teaspoon Cumin Coriander is a substitute.
  • 1 teaspoon Paprika Use sweet or smoked based on preference.
  • 3 cloves Garlic (Minced) Fresh or powder form can be used.
  • 1 lime Lime (Juice and Zest) Lemon juice works in a pinch.
  • to taste Salt & Pepper
For the Rice
  • 1 cup Jasmine Rice Can substitute with brown rice.
  • 1 ¾ cups Chicken Broth Vegetable broth can be used for vegetarian option.
  • ¼ cup Fresh Cilantro Omit for non-cilantro preference.
For the Toppings
  • 2 ears Fresh Corn Frozen corn is a quick alternative.
  • ¼ cup Mayonnaise Greek yogurt can be a lighter substitute.
  • ½ cup Cotija Cheese Feta cheese can be used as a substitute.
  • ½ cup Mexican Crema or Sour Cream Can make a lighter version with Greek yogurt.
Optional Add-Ons
  • 1 can Black Beans For additional fiber and protein.
  • 1 medium Fresh Avocado Adds creaminess and healthy fats.
  • 1 cup Pico de Gallo Provides a fresh burst of flavors.
  • to taste Sliced Pickled Jalapeños For a spicy kick.

Equipment

  • grill
  • Saucepan
  • Mixing bowl
  • Grill Pan

Method
 

Marinate the Chicken
  1. In a medium bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Cover and marinate for at least 30 minutes.
Cook the Rice
  1. Rinse jasmine rice under cold water. Boil chicken broth in a saucepan, stir in rice, reduce heat, cover, and simmer for about 15 minutes. Mix in chopped cilantro, lime zest, and additional lime juice after cooking.
Grill the Corn
  1. Preheat grill. Husk fresh corn and grill for about 10 minutes until charred. Cut kernels off cob and mix with mayonnaise, chili powder, and salt.
Cook the Chicken
  1. Heat grill and cook marinated chicken thighs for about 5-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
Prepare the Lime Crema
  1. Whisk together Mexican crema, lime juice, and salt in a small bowl.
Assemble the Bowl
  1. Start with cilantro lime rice, layer sliced grilled chicken, charred corn mixture, cotija cheese, lime crema, and garnish with cilantro and lime wedges. Add optional toppings as desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Store leftover components separately in airtight containers for up to 4 days. Freeze marinated chicken and cooked corn for up to 3 months.

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