Street Corn Chicken Rice Bowl
A delicious and satisfying meal featuring flavorful chicken, sweet corn, and creamy toppings, perfect for busy weeknights or casual gatherings.
Ingredients
For the chicken
- 4 pieces chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 0.5 tsp garlic powder or 2 minced garlic cloves
- 0.5 tsp salt
- 0.25 tsp black pepper
For the street corn topping
- 1 cup sweet corn kernels, grilled or frozen
- 0.25 cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- to taste Salt and pepper
- 1 piece lime, cut into wedges
For assembling
- 3 cups cooked rice
- to garnish Fresh cilantro
Instructions
Preparation
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
Cooking
- Heat a skillet over medium-high heat and cook the chicken for 8-10 minutes per side until done. Rest, then slice.
- Mix grilled corn or sautéed frozen sweet corn, sliced red onion, sour cream, mayonnaise, cotija cheese, and chili powder for the street corn topping. Add salt, pepper, and lime juice to taste.
- Reheat the cooked rice with a splash of water until warm and fluffy.
Assembly
- Assemble bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro. Garnish with lime wedges.
- Optionally drizzle extra sour cream on top and sprinkle with Tajin for extra flavor.
Notes
Marinating the chicken longer improves the flavor; use fresh corn when in season for a sweeter taste. Experiment with different toppings like avocado or diced tomatoes for freshness. Store leftovers in separate airtight containers in the fridge for up to 3 days.