Street Corn Chicken Rice Bowls
These street corn chicken rice bowls are exactly the kind of fresh and flavourful weeknight dinner you'll keep coming back to! Made with taco-spiced chicken, creamy dairy free street corn and avocado served over rice, they taste ridiculously good and are really easy to make.
Servings 4 servings
Calories 613kcal
Equipment
Ingredients
For the chicken:
- 600 grams boneless skinless chicken thighs about 4
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
For the street corn:
- 2 fresh corn cobs
- Olive oil spray
- Salt and black pepper for cooking
- ⅓ cup dairy free Greek-style yoghurt
- 2 tablespoons mayonnaise
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lime juice
- ½ teaspoon garlic powder
- 1 teaspoon Tajín chilli lime seasoning, plus extra to serve
- ½ teaspoon smoked paprika
For the bowls:
- 4 cups cooked rice approx.
- 1 avocado sliced
- Tajín to serve
- Lime wedges to serve
Instructions
- Preheat the air fryer to 200°C/400°F.
- Lightly spray the 2 fresh corn cobs with Olive oil spray and season with Salt and black pepper. Air fry for 15–20 minutes, turning halfway, until tender and lightly charred.
- Meanwhile, combine the ⅓ cup dairy free Greek-style yoghurt, 2 tablespoons mayonnaise, 2 tablespoons nutritional yeast, 1 tablespoon fresh lime juice, ½ teaspoon garlic powder, 1 teaspoon Tajín and s½ teaspoon smoked paprika in a bowl. Stir until smooth and well combined. Set aside.
- Toss the 600 grams boneless skinless chicken thighs with the 2 tablespoons taco seasoning and 1 tablespoon olive oil until evenly coated.
- Heat a large frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes on each side, until lightly charred and cooked through. The chicken should reach an internal temperature of 75°C/165°F. Transfer to a plate and rest for 5 minutes.
- Once the corn is cool enough to handle, carefully cut the kernels from the cobs. Add the warm corn to the yoghurt mixture and stir until evenly coated.
- Slice the rested chicken.
- Divide the 4 cups cooked rice between four bowls. Top with the street corn, sliced 1 avocado and chicken.
- Sprinkle with Tajín and serve with Lime wedges.
Notes
Corn: you can use canned corn instead of fresh. Swap the 2 cobs for about 1½ cups (a 400 gram can, drained), and char it in a hot, dry frying pan for a few minutes until lightly golden before stirring it through the dressing.
Gluten free: check that your taco seasoning is gluten free, as some store bought options contain wheat.
Tajín: This is a Mexican chilli, lime and salt seasoning, usually found in the spice aisle or Mexican section. If you can't find it, use a little chilli powder with an extra squeeze of lime.
No air fryer: char the corn in a hot, dry frying pan or under the grill (broiler), turning until lightly charred.
Storage: the components keep in the fridge for up to 3 days, best stored separately and assembled just before serving.
Nutrition
Calories: 613kcal | Carbohydrates: 62g | Protein: 38g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 294mg | Potassium: 879mg | Fiber: 6g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg
