Description
A vibrant, flavor-packed Street Corn Chicken Rice Bowl inspired by Mexican elote—juicy chicken, sweet corn, creamy Cotija, and zesty lime all in one satisfying meal.
Ingredients
4 boneless, skinless chicken thighs
1 cup sweet corn kernels
3 cups cooked rice
½ cup Cotija cheese
Lime juice and wedges
1 tablespoon avocado oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
Salt and pepper, to taste
Instructions
1. Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15–30 minutes.
2. Heat a skillet over medium-high heat and cook chicken 8–10 minutes per side until golden; rest and slice.
3. In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
4. Reheat rice and divide among bowls; top with sliced chicken and corn mixture.
5. Garnish with extra Cotija cheese, cilantro, and lime wedges.
Notes
Use leftover rice or rotisserie chicken for a faster meal. Add avocado or black beans for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Street Corn Chicken Rice Bowl, Mexican street corn bowl, Chicken rice dinner, Fresh veggie bowl, Customizable meal