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Mexican Street Corn Chicken Bowl
This Mexican street corn chicken bowl is the perfect solution for your busy schedule. It combines juicy chicken with creamy corn and fluffy rice for a fast, flavorful, and family-friendly weeknight meal. Easy to customize and great for meal prep!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ricardo Solis📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
📝 Preparation Steps
1
Season And Marinate The Chicken: Combine the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl or zip-top bag. Add the 4 boneless skinless chicken thighs, ensuring they are fully coated. Marinate in the fridge for 15 to ⏱️ 30 minutes to tenderize and infuse flavor.
lime juice1 tbsplime, cut into wedges1avocado oil1 tbspchili powder1 tsp
2
Cook The Chicken: Heat a large skillet over medium-high heat. Add the chicken thighs and sear for 8 to ⏱️ 10 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees. Remove from pan, let rest a few minutes, then slice into thin strips.
3
Prepare The Street Corn Topping: While the chicken cooks, mix the corn kernels (thawed or sauteed if frozen) with red onion, sour cream, and mayonnaise in a medium bowl. Stir in the crumbled cotija cheese, chili powder, a squeeze of lime juice, and salt and pepper to taste.
sour cream, save half to drizzle on top1 cupmayonnaise2 tbspchili powder1 tsplime juice1 tbsplime, cut into wedges1Salt and pepper to taste
4
Prepare The Rice: Reheat 3 cups of cooked rice until warm and fluffy. A splash of water before microwaving helps keep it moist. Use white, brown, or cauliflower rice as preferred.
cooked rice3 cups
5
Assemble The Bowls: Scoop cooked rice into each bowl. Layer with sliced chicken and a generous spoonful of the street corn topping. Garnish with extra cotija cheese, fresh cilantro, and a lime wedge. Drizzle with remaining sour cream and a sprinkle of Tajin seasoning for extra flavor.
cooked rice3 cupslime juice1 tbsplime, cut into wedges1sour cream, save half to drizzle on top1 cup
Nutrition Facts
calories
550 calories
fat Content
35g fat
serving Size
1 bowl
fiber Content
5g fiber
sugar Content
5g sugar
sodium Content
900mg sodium
protein Content
50g protein
carbohydrate Content
70g carbs
saturated Fat Content
10g saturated fat
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