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Street Corn Chicken Rice Bowl

A delicious Street Corn Chicken Rice Bowl recipe that will impress your family and friends
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lbs boneless chicken thighs cut into strips
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • Juice of 1 lime
Street Corn
  • 4 ears corn kernels removed
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/4 cup cotija cheese crumbled
  • 1 tbsp lime juice
  • 1/4 cup cilantro chopped
  • 1 jalapeño minced
Rice and Toppings
  • 2 cups cooked rice
  • 1 avocado sliced
  • Lime wedges for serving
  • Additional cotija and cilantro for garnish

Method
 

Marinate Chicken
  1. In a bowl, combine chicken strips with olive oil, chili powder, paprika, garlic powder, cumin, and lime juice.
  2. Toss to coat evenly and let marinate for at least 15 minutes.
Prepare Street Corn
  1. Heat a skillet over medium-high heat and add corn kernels.
  2. Cook for 5-7 minutes until slightly charred, stirring occasionally.
  3. Remove from heat and let cool slightly.
  4. In a bowl, mix mayonnaise, sour cream, lime juice, cotija, cilantro, and jalapeño.
  5. Add cooked corn and toss to coat. Season with salt to taste.
Cook Chicken
  1. Heat grill pan or skillet over medium-high heat.
  2. Cook chicken strips for 5-6 minutes per side until cooked through and slightly charred.
  3. Remove from heat and let rest for 5 minutes.
Assemble Bowls
  1. Divide rice among four bowls.
  2. Top with street corn, chicken strips, and avocado slices.
  3. Garnish with additional cotija, cilantro, and lime wedges.

Notes

Enjoy your delicious creation!