Description
This corn chicken bowl is a fast, flavorful weeknight dinner packed with creamy street corn, juicy lime chicken, and warm rice—ready in under 30 minutes!
Ingredients
4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder or 2 minced garlic cloves
1/2 tsp salt
1/4 tsp pepper
1 cup corn kernels (grilled or sautéed)
1/4 cup sliced red onion
1/2 cup sour cream, divided
2 tbsp mayonnaise
1/2 cup Cotija cheese, plus more for garnish
1 tsp chili powder
Salt and pepper, to taste
1 tbsp lime juice (for corn)
3 cups cooked rice
Fresh cilantro and lime wedges
Instructions
1. Marinate chicken thighs in lime juice, oil, spices, and garlic for 15–30 mins.
2. Heat skillet, cook chicken 8–10 mins per side until done. Rest 5–10 mins, then slice.
3. Mix corn, red onion, sour cream, mayo, Cotija, chili powder, lime juice, salt and pepper in bowl.
4. Reheat cooked rice and fluff with fork. Add optional chopped cilantro for flavor.
5. Assemble bowls: rice, chicken, street corn topping, Cotija, cilantro, lime wedges. Serve warm.
Notes
Swap Cotija for feta if needed.
Use Greek yogurt to lighten the dish.
Make components ahead for fast assembly.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg