Street Corn Chicken Rice Bowl
A delicious Street Corn Chicken Rice Bowl featuring marinated chicken thighs, grilled corn, and creamy toppings.
Equipment
- Skillet
- Wooden Cutting Board
- Chef Knife
- Mixing Bowls
Ingredients
For the Chicken
- 4 thighs chicken boneless and skinless
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder or 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels grilled, if possible – frozen
- ¼ cup red onion thinly sliced
- 1 cup sour cream save half to drizzle on top
- 2 tablespoon mayonnaise
- ½ cup cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- salt and pepper to taste
For the Rice and Assembly
- 3 cups cooked rice
- fresh cilantro for garnish
Instructions
Season and marinate the chicken
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the chicken
- Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the street corn topping
- Mix 1 cup grilled corn, ¼ cup sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
Prepare the rice
- Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
Assemble the bowls
- Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
- Optional: Drizzle extra sour cream on top if desired.
- Optional: Finish with a sprinkle of Tajín for extra flavor.
Serve
- Serve warm with an optional squeeze of lime.
Nutrition
Serving: 1bowlCalories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g
Tried this recipe?Let us know how it was!