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–+ servings
Street Corn Chicken Rice Bowl

Savory Street Corn Chicken Rice Bowl for Cozy Nights

This Street Corn Chicken Rice Bowl is a delicious, customizable, high-protein comfort food perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless chicken thighs substitute chicken breasts for a leaner option
  • 2 tbsp olive oil feel free to swap with any mild oil
  • 1 tbsp chili powder try Tajín for a zesty twist
  • 1 tsp cumin coriander is a great alternative
  • 1 tsp paprika use smoked paprika for an extra punch
  • 2 cloves garlic (minced) fresh or powdered garlic can work
  • 2 tbsp lime (juice only) lemon juice works well as a substitute
  • to taste salt essential for seasoning
  • to taste pepper essential for seasoning
For the Rice
  • 1 cup jasmine rice switch to brown rice or quinoa for whole grain
  • 2 cups chicken broth vegetable broth can be a vegetarian alternative
  • 1/4 cup fresh cilantro (chopped) parsley can be used if preferred
For the Corn Topping
  • 3 ears fresh corn canned corn can be used in a hurry
  • 1/4 cup mayonnaise Greek yogurt offers a lighter option
  • 1/2 cup cotija cheese (crumbled) feta cheese is a suitable substitute
  • a pinch salt balances out flavors
For the Lime Crema
  • 1/2 cup Mexican crema or sour cream thin heavy cream with milk as an alternative
  • 1 tbsp lime (zest and juice) omit if desired
Garnishes
  • fresh cilantro (for garnish) leave out if not a fan
  • lime wedges offer a burst of freshness

Equipment

  • Grill
  • Mixing Bowl
  • saucepan
  • grill pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: In a medium mixing bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
  2. Cook Rice: Rinse 1 cup of jasmine rice under cold water. In a saucepan, combine rice and 2 cups of chicken broth. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Fold in cilantro and lime zest.
  3. Char Corn: Preheat grill. Husk corn and grill for about 10-12 minutes, rotating occasionally. Cut kernels off cob, mixing with mayonnaise and chili powder.
  4. Grill Chicken: Preheat grill to medium heat. Grill marinated chicken thighs for about 6-8 minutes on each side until golden brown. Let rest for 5 minutes before slicing.
  5. Make Lime Crema: Combine Mexican crema with lime juice and a pinch of salt. Whisk until smooth and creamy.
  6. Assemble Bowls: Layer cilantro-lime rice, sliced grilled chicken, charred corn, crumbled cotija, drizzle with lime crema, and garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 590kcalCarbohydrates: 75gProtein: 32gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 900mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 3.5mg

Notes

This Street Corn Chicken Rice Bowl is fully customizable; add your favorite toppings for a unique experience.

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