Description
This Street Corn Chicken Rice Bowl features tender, spice-rubbed chicken thighs, smoky grilled corn, creamy Cotija cheese, and a zesty lime sauce over a bed of fluffy rice. Perfect for a flavorful weeknight meal, it can be customized with your favorite toppings for added texture and freshness.
Ingredients
Scale
Chicken and Marinade
- 4 chicken thighs (boneless and skinless)
- 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
Corn and Sauce
- 1 cup sweet corn kernels (grilled, if possible - 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
Additional Ingredients
- 1 lime (cut into wedges)
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Prepare the chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Toss the chicken thighs in the marinade and let them sit for at least 15 minutes to absorb the flavors.
- Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken thighs for about 5-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes.
- Prepare the corn mixture: Grill the corn kernels if using fresh or frozen, until slightly charred for smoky flavor. In a bowl, mix grilled corn with thinly sliced red onions, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Stir well to combine.
- Assemble the bowls: Divide the cooked rice evenly into four bowls. Slice the rested chicken thighs and arrange them atop the rice.
- Add toppings and garnish: Spoon the creamy corn mixture over the chicken, drizzle with reserved sour cream, sprinkle additional cotija cheese, and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing over.
- Serve and enjoy: Customize further with optional toppings like avocado slices or black beans as desired. Enjoy your flavorful street corn chicken rice bowl!
Notes
- For extra smoky flavor, grill the corn directly on a grill or stovetop grill pan if outdoor grilling is unavailable.
- You can substitute chicken thighs with boneless chicken breasts, but thighs remain juicier and more flavorful.
- Adjust spice levels by adding more or less chili powder according to your preference.
- Leftover rice works perfectly for this recipe, making meal prep easier.
- Optional toppings such as avocado, black beans, or jalapenos add more texture and flavor variety.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 28.2 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 4 g
- Protein: 22.6 g
- Cholesterol: 85 mg
