Description
This vibrant and flavorful Street Corn Chicken Rice Bowl features juicy, spiced chicken thighs, a creamy and zesty street corn topping, and fluffy rice. It’s a fun twist on classic Mexican street corn, served as a complete meal in a bowl.
Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs
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1 tablespoon lime juice
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1 tablespoon avocado oil
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1 teaspoon chili powder
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1/2 teaspoon garlic powder (or 2 minced garlic cloves)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the Street Corn Topping:
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1 cup sweet corn kernels (grilled, if possible, or frozen)
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1/4 cup thinly sliced red onion
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1 cup sour cream (save half to drizzle on top)
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2 tablespoons mayonnaise
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1/2 cup cotija cheese, crumbled (plus extra for garnish)
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1 teaspoon chili powder
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Salt and pepper to taste
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1 lime, cut into wedges
For the Rice and Assembly:
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3 cups cooked rice
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Fresh cilantro for garnish
Instructions
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Prepare the Chicken:
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In a bowl, mix the lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper.
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Coat the chicken thighs with the marinade and let them sit for 10–15 minutes.
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Heat a grill or skillet over medium-high heat and cook the chicken thighs for 6–7 minutes per side, or until fully cooked through (internal temperature should reach 165°F/74°C).
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Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing into strips.
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Make the Street Corn Topping:
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If using frozen corn, cook it according to package instructions. If grilling, cook the corn on the grill until lightly charred.
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In a medium bowl, combine the cooked corn, sliced red onion, sour cream, mayonnaise, cotija cheese, chili powder, and season with salt and pepper to taste. Mix well.
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Assemble the Rice Bowls:
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Divide the cooked rice among four bowls.
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Top each bowl with sliced chicken, a generous spoonful of the street corn topping, and a drizzle of sour cream.
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Garnish with extra crumbled cotija cheese, lime wedges, and fresh cilantro.
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Notes
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You can use grilled corn for extra flavor, but frozen corn works just as well.
- For a spicy kick, add some diced jalapeños to the street corn mixture or sprinkle some hot sauce over the bowl.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling or Pan-searing
- Cuisine: Mexican