Street Corn Chicken Rice Bowl
This vibrant and flavorful rice bowl features tender, marinated chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce. Perfect for lunch or dinner, this dish is easily customizable with toppings like avocado, black beans, or fresh cilantro.
Servings: 4
Calories: 512kcal
Ingredients
- For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Street Corn Topping:
- 1 cup sweet corn kernels grilled, if possible; frozen works too
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon 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 mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with 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 until fully cooked and golden. Remove from the skillet, let rest for a few minutes, then slice into strips.
- Prepare the Street Corn Topping:
- In a bowl, mix the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice.
- Prepare the Rice:
- Reheat the cooked rice with a splash of water until warm and fluffy.
- Assemble the Bowls:
- Divide the warm rice into serving bowls. Top with sliced chicken, a generous portion of the street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
- Serve:
- Serve warm with an optional squeeze of lime juice.
- Notes
- Char the Corn: Grill or sauté the corn for a smoky, roasted flavor.
- Use Fresh Lime Juice: Brightens the dish and balances the richness of the sour cream and mayo.
- Reheat Rice Properly: Add a splash of water when reheating rice to keep it moist.
- Add Extra Heat: Include chopped jalapeño or a pinch of cayenne in the street corn topping.
- Optional Toppings:
- Diced avocado or guacamole for creaminess
- Pico de gallo for a fresh, juicy element
- Sliced jalapeños (fresh or pickled) for spice
- Shredded lettuce for crunch
- Thinly sliced radishes for a mild, peppery bite
- Green onions for a subtle onion flavor
- Hot sauce or sriracha for extra heat