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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Enjoy a flavorful Street Corn Chicken Rice Bowl with juicy chicken, smoky corn, fresh herbs, and zesty chili lime sauce.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 413 kcal

Equipment

  • nonstick pan

Ingredients
  

Chicken

  • 1 batch baked chicken thighs link for recipe

Corn Topping

  • 1 tablespoon olive oil
  • 2.5 cups frozen corn fire-roasted if possible
  • 1.5 teaspoons minced garlic
  • ⅓ cup finely chopped cilantro
  • ⅓ cup thinly sliced green onions
  • 2 teaspoons diced jalapeño optional

Sauce

  • ½ cup mayo
  • ⅛ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground chili powder
  • 1 teaspoon Sriracha

For Serving/Topping

  • 1 batch cilantro-lime rice link for recipe or plain rice
  • 1 large ripe avocado diced, optional
  • 1 serving cotija cheese optional, for topping

Instructions
 

Rice Preparation

  • Follow the linked recipe for cilantro-lime or plain rice, or use your favorite method.

Chicken Preparation

  • Follow the linked recipe above or prepare your favorite seasoned chicken thighs.

Sauce Preparation

  • Zest and juice the limes to get ¼ teaspoon zest and 3 tablespoons juice. Whisk together with the mayo, cumin, paprika, chili powder, and Sriracha until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

Corn Preparation

  • Heat a large nonstick pan over high heat. Add oil, then corn, and cook for 5-8 minutes, stirring only occasionally, until browned. Season with salt and pepper, then add garlic and cook until fragrant. Remove from heat, transfer to a bowl, and let cool. Stir in cilantro, green onions, jalapeño, and lime juice (if using).

Assemble

  • Layer rice into bowls. Add chicken, then spoon over corn topping. Top with diced avocado and any additional toppings. Drizzle chili lime sauce generously over everything. Enjoy!

Notes

Store rice, chicken, corn, and sauce separately in the fridge for up to 4 days. Cut avocado fresh. Prep ahead and store components separately.

Nutrition

Serving: 1servingCalories: 413kcalCarbohydrates: 23gProtein: 3gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 47gCholesterol: 200mgSodium: 20250mgPotassium: 51250mgFiber: 5gSugar: 6gVitamin A: 2238IUVitamin C: 4580mg
Keyword chicken, corn, Dinner, easy, Recipe, Street Corn Chicken Rice Bowl
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