Description
This Street Corn Chicken Rice Bowl blends juicy, marinated chicken thighs with a zesty, creamy street corn topping over warm, fluffy rice. Bursting with smoky chili flavors, tangy lime, and crumbled Cotija cheese, this vibrant dish is a quick and satisfying meal perfect for any day of the week.
Ingredients
Chicken 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
Street Corn Topping
- 1 cup sweet corn kernels (grilled, if possible - frozen can be sautéed)
- ¼ cup thinly sliced red onion
- ½ 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)
- 1 tbsp lime juice (from 1 lime)
Other Ingredients
- 3 cups cooked rice
- Fresh cilantro (for garnish)
- 1 lime (cut into wedges for garnish)
Instructions
- Season and marinate the chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly with this marinade and refrigerate for 15-30 minutes to absorb the flavors.
- Cook the chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and sear each side for 8-10 minutes until fully cooked and browned. Remove the chicken and let it rest for a few minutes before slicing.
- Prepare the street corn topping: In a mixing bowl, combine the grilled or sautéed corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt and pepper to taste, and add lime juice for extra tang. Mix well to blend the flavors.
- Prepare the rice: Reheat the cooked rice by adding a splash of water and warming it until it is fluffy and hot.
- Assemble the bowls: Layer the warm rice at the bottom of each bowl, add sliced chicken on top, then spoon the street corn mixture over the chicken. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Optionally, drizzle remaining sour cream and sprinkle Tajín seasoning for additional flavor.
- Serve: Serve the bowls warm, with an optional squeeze of fresh lime juice for added zest.
Notes
- Grilling the corn adds a smoky flavor, but sautéed frozen corn works well too.
- Allowing the chicken to rest after cooking keeps it juicy.
- Use Tajín seasoning as an optional finishing touch for authentic street corn flavor.
- For a spicier kick, add more chili powder to the marinade or topping.
- Leftover rice can be cooked earlier and refrigerated to save time.
