Street Corn Chicken Rice Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Street corn chicken rice bowl combines blackened chicken thighs with smoky charred corn, fresh cilantro, and a spicy chili-lime crema. Bright, satisfying dinner with Mexican street food flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 batch baked chicken thighs ((<- click link for recipe))
- 1 tablespoon olive oil
- 2-1/2 cups frozen corn (fire-roasted if possible)
- 1-1/2 teaspoons minced garlic
- 1/3 cup finely chopped cilantro
- 1/3 cup thinly sliced green onions
- 2 teaspoons diced jalapeño (optional)
- 1 lime (optional (1 tbsp juice))
- 1/2 cup mayo
- 2 limes ((¼ tsp zest & 3 tbsp juice))
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1 teaspoon Sriracha
- 1 batch cilantro-lime rice
- 1 large ripe avocado (diced, optional)
- cotija cheese (optional, for topping)
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 22m
- Sodium
- 1348mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1584mg
- Calcium
- 46mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.