Description
This Street Corn Chicken Rice Bowl features tender, marinated chicken thighs seared to perfection and served over fluffy rice with a creamy, tangy street corn topping made from grilled corn, Cotija cheese, and a zesty lime sauce. Perfectly balanced with fresh cilantro and customizable with toppings like avocado or black beans, this dish is a vibrant, satisfying meal inspired by American and Mexican flavors.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels, grilled if possible (frozen is acceptable, sautéed)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Season and Marinate the Chicken: In a small bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat all 4 chicken thighs evenly with the marinade. Place in the refrigerator and let marinate for 15-30 minutes to allow flavors to penetrate the meat.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8-10 minutes on each side, or until the chicken is cooked through and has a golden brown sear. Remove from heat and let rest for a few minutes before slicing thinly.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled corn kernels, thinly sliced red onion, half of the sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, pepper, and a squeeze of fresh lime juice. Stir gently until well mixed.
- Prepare the Rice: Reheat 3 cups of cooked rice by adding a splash of water and warming it in a skillet or microwave until hot and fluffy, stirring occasionally to prevent sticking.
- Assemble the Bowls: Divide the warmed rice evenly among serving bowls. Top with sliced chicken and generous portions of the street corn mixture. Garnish with extra crumbled Cotija cheese, fresh cilantro, and lime wedges on the side. Drizzle the remaining sour cream on top, if desired, and optionally sprinkle a pinch of Tajín seasoning for an added kick.
- Serve: Serve the bowls warm with extra lime wedges to squeeze over the dish for a fresh, tangy finish.
Notes
- Using grilled corn adds authentic smoky flavor, but sautéed frozen corn works well as a substitute.
- Marinating chicken longer than 30 minutes can deepen flavor but avoid exceeding 2 hours to prevent texture changes.
- Feel free to add toppings such as avocado slices, black beans, or jalapeño for extra flavor and texture.
- Tajín seasoning adds a spicy, citrusy note but is optional based on preference.
- To make this dish gluten-free, confirm all condiments like mayonnaise and chili powder are gluten-free certified.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Mexican
