Description
This Street Corn Chicken Rice Bowl is a flavorful and vibrant dish featuring marinated chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce. It’s a customizable meal perfect for any occasion, and you can easily add toppings like avocado, black beans, or extra cilantro. Fresh, delicious, and satisfying!
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 or sautéed, or use frozen)
- 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 bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs in the marinade and refrigerate for 15-30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side, or until fully cooked. Let rest for a few minutes before slicing.
- Prepare the Street Corn Topping: In a bowl, mix the grilled or sautéed corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
- Prepare the Rice: Reheat the rice in a pan with a splash of water until it’s warm and fluffy.
- Assemble the Bowls: Add a serving of rice to each bowl, top with sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
- Optional: Drizzle extra sour cream on top, and finish with a sprinkle of Tajín or hot sauce for added flavor and heat.
Notes
- For an extra kick, add avocado, black beans, or extra lime wedges as toppings.
- If you prefer a spicier version, top with hot sauce or chili flakes.
- The street corn topping can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet, Grilling, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
