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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: A Flavor-Packed Delight

Enjoy a Street Corn Chicken Rice Bowl, a vibrant dish filled with grilled chicken, charred corn, and creamy lime sauce—perfect for dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Use boneless breast for a leaner option.
  • 2 tablespoons Olive Oil Can substitute with any neutral cooking oil.
  • 1 tablespoon Chili Powder Customize with smoked paprika for more smokiness.
  • 1 teaspoon Cumin Essential for Mexican flavor.
  • 1 teaspoon Paprika Try smoked paprika for bolder taste.
  • 3 cloves Garlic (Minced) Fresh garlic is recommended.
  • 2 tablespoons Lime Juice Fresh lime is best.
  • to taste Salt
  • to taste Pepper
For the Rice
  • 1 cup Jasmine Rice Can substitute with brown rice or quinoa.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian version.
For the Corn Topping
  • 2 cups Fresh Corn (or Frozen Corn) Fresh corn enhances sweetness.
  • 1/2 cup Mayonnaise Opt for Greek yogurt for a lighter alternative.
  • 1/2 cup Cotija Cheese Feta can be used or omit for dairy-free.
  • 1/4 cup Spicy Mayo Blending mayo with sriracha for customization.
  • 1/2 cup Mexican Crema or Sour Cream Greek yogurt can replace it.
For Garnish
  • 1/4 cup Fresh Cilantro Can be omitted if desired.

Equipment

  • Grill
  • Skillet
  • Mixing bowl
  • Pot
  • Measuring cups
  • Measuring spoons
  • Fork

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Rinse jasmine rice under cold water until clear, then add to a pot with chicken broth. Bring to a boil, reduce to low, cover, and cook for about 15 minutes until fluffy. Fluff with fork and mix in chopped cilantro and lime juice.
  3. Heat a grill or skillet over medium-high heat. Grill fresh corn for about 10 minutes, turning occasionally until charred or sauté frozen corn until golden. Let cool and mix with mayonnaise and chili powder.
  4. Preheat the grill or skillet again and cook marinated chicken thighs for 6-8 minutes on each side or until golden brown and cooked through. Rest for 5 minutes before slicing.
  5. Mix together Mexican crema or sour cream with lime juice and a pinch of salt until smooth and creamy.
  6. Assemble the bowl with cilantro-lime rice, sliced grilled chicken, charred corn, and sprinkle with cotija cheese and lime crema. Top with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Let chicken marinate longer for deeper flavor. Use high heat for charring and store components separately for meal prep.

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