Description
A healthy and delicious street corn chicken rice bowl recipe. This recipe is perfect for an easy weeknight dinner, combining tender chicken with the vibrant flavors of Mexican street corn, served over fluffy rice for a satisfying and balanced meal. Ready in under 30 minutes, this bowl is a family favorite.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 2 tbsp lime juice
- 1 tbsp avocado oil or olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups grilled or frozen corn
- 1/4 cup thinly sliced red onion
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1/4 cup crumbled Cotija cheese
- 1/2 tsp chili powder (for topping)
- 1 tbsp fresh lime juice
- 2 cups cooked jasmine rice
- Fresh cilantro for garnish
- Lime wedges for serving
- Optional: extra sour cream and Tajín or chili powder for garnish
Instructions
- Prepare the Chicken: Cut 1 pound of boneless, skinless chicken breasts or thighs into 1-inch cubes. Season generously with chili powder, cumin, garlic powder, salt, and black pepper. Let the seasoned chicken sit for 10 minutes.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Prepare the Street Corn: Char 3 ears of corn on a grill, grill pan, or under a broiler for 4–6 minutes, turning until kernels are lightly blackened. Once cool enough to handle, slice the kernels off the cob.
- Make the Creamy Sauce: In a medium bowl, combine the charred corn kernels with 1/2 cup of plain Greek yogurt (or light mayo), 1/4 cup of crumbled cotija cheese, 2 tablespoons of fresh lime juice, 1 minced garlic clove, and 2 tablespoons of chopped cilantro. Mix well.
- Cook the Rice: Prepare 1 cup of uncooked brown rice or white rice according to package directions.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top with the cooked chicken, then spoon the street corn mixture generously over the top.
- Add Final Garnishes: Sprinkle with additional cotija cheese, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately.
Notes
- For a quick shortcut, use frozen sweet corn sautéed until warm instead of grilled corn.
- Jasmine rice works best for fluffiness, but brown rice or quinoa can be used for variation.
- Check chicken doneness with a meat thermometer (165°F).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet and Grill
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg