Description
Indulge in the vibrant flavors of a Street Corn Chicken Bowl, a delightful fusion of tender grilled chicken, charred corn, and creamy avocado served over fluffy rice. This dish captures the essence of Mexican street corn with its zesty lime crema and colorful presentation, making it perfect for everything from casual family dinners to festive gatherings. Easy to prepare, customizable, and ideal for meal prep, this bowl is sure to impress everyone at your table.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 cups cooked rice (white or brown)
- 2 cups corn kernels (fresh or frozen)
- 1 avocado, diced
- 1 lime, juiced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- Fresh cilantro for garnish
- Queso fresco or cotija cheese
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
Instructions
- Marinate the chicken: Combine chicken thighs with chili powder, garlic powder, paprika, cumin, salt, pepper, and olive oil. Let sit for at least 15 minutes.
- Grill the chicken: Heat grill or grill pan over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until internal temperature reaches 165°F. Slice.
- Prepare the street corn: Sauté corn in a skillet with olive oil until charred; stir in smoked paprika and season.
- Make the lime crema: Whisk together mayonnaise, sour cream, lime juice, and salt until smooth.
- Assemble: Layer cooked rice in bowls; top with sliced chicken, corn, avocado, drizzle with crema, and garnish with cilantro and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 470g)
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 132mg