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Easy Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl recipe combines tender, marinated chicken with smoky, zesty street corn, creamy cotija cheese, and a tangy lime dressing. It’s an easy and delicious one-bowl meal, perfect for any occasion! Customize with your favorite toppings like avocado, black beans, or extra cilantro for a personalized twist. Great for meal prep or busy weeknights!

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)

2 tbsp lime juice (or lemon juice)

2 tbsp avocado oil (or olive oil)

1 tsp chili powder (or paprika)

1 tsp garlic powder (optional)

Salt and black pepper, to taste

For the Street Corn Topping:

2 cups sweet corn kernels (grilled, if possible)

1/4 cup red onion, thinly sliced (optional)

1/4 cup sour cream (or Greek yogurt)

1/4 cup mayonnaise

1/4 cup crumbled cotija cheese (or feta/queso fresco)

1 tsp chili powder

Salt and black pepper, to taste

2 tbsp lime juice (for extra zest)

Lime wedges, for serving

For the Rice and Assembly:

4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)

Fresh cilantro, for garnish (optional)

Instructions

  • Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 15-30 minutes.

  • Cook the Chicken: Heat a skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes on each side, until golden and cooked through. Remove from heat and let rest. Slice into strips or chunks.

  • Prepare the Street Corn Topping: In a separate bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix thoroughly.

  • Reheat the Rice: If using cold rice, reheat with a splash of water in the microwave or over low heat in a pan.

  • Assemble the Bowls: In each bowl, start with a base of rice. Top with sliced chicken, street corn mixture, additional cotija cheese, and cilantro. Add a lime wedge on the side.

  • Serve: Squeeze fresh lime juice on top just before serving.

Notes

  • Add Heat: For a spicier kick, incorporate diced jalapeños or cayenne pepper into the corn topping.

  • Low-Carb Option: Swap jasmine rice for cauliflower rice for a lighter, low-carb alternative.

  • Toppings: Customize with extra toppings like avocado, pico de gallo, or radish slices.

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