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–+ servings
Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl Bursting with Flavor

This Easy Street Corn Chicken Rice Bowl combines grilled chicken, charred corn, and a tangy lime crema for a quick and delicious meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs can substitute with chicken breasts or tofu
  • 2 tablespoons Olive Oil can be replaced with avocado oil
  • 1 teaspoon Chili Powder substitute with smoked paprika for milder flavor
  • 1 teaspoon Cumin can be omitted for lighter taste
  • 1 teaspoon Paprika use smoked paprika for extra flavor
  • 3 cloves Garlic can substitute with garlic powder
  • 2 tablespoons Lime Juice fresh lime juice recommended
  • to taste Salt
  • to taste Pepper
For the Rice
  • 1 cup Jasmine Rice substitutable with brown rice or quinoa
  • 2 cups Chicken Broth can use vegetable broth
  • 1/4 cup Fresh Cilantro omit if unfamiliar with flavor
For the Corn Topping
  • 2 ears Fresh Corn or frozen corn can be used
  • 1/4 cup Mayonnaise Greek yogurt can be a healthier alternative
  • 1/2 cup Cotija Cheese substitute with feta or omit
  • 1/4 cup Mexican Crema or sour cream works as substitute

Equipment

  • grill
  • bowl
  • grill pan
  • skillet

Method
 

Marinating and Cooking
  1. In a bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Marinate for at least 30 minutes.
  2. Prepare jasmine rice according to package instructions using chicken broth. Fluff the rice and mix in cilantro and a splash of lime juice when cooked.
  3. Heat a grill or grill pan over medium-high heat and grill corn for about 10-12 minutes until charred. Remove and cut kernels off.
  4. Preheat a grill and cook marinated chicken thighs for about 6-7 minutes per side until internal temperature is 165°F. Let rest before slicing.
  5. In a bowl, mix Mexican crema, lime juice, and a pinch of salt until smooth to create lime crema.
  6. Assemble bowls with rice, sliced chicken, charred corn, cotija cheese, lime crema, fresh cilantro, and a lime wedge.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 68gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store components separately in airtight containers for up to 4 days to maintain freshness. Freeze grilled chicken and corn for up to 3 months.

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