Street Corn Chicken Rice Bowl
This vibrant, customizable rice bowl features tender chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce. Perfect for lunch or dinner, this dish is bursting with fresh, bold flavors. Add your favorite toppings like avocado, black beans, or cilantro to make it your own!
Servings: 4
Calories: 512kcal
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Street Corn Topping:
- 1 cup sweet corn kernels grilled, if possible; frozen works too
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
Season and Marinate the Chicken:
- In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and let them rest in the fridge for 15-30 minutes.
Cook the Chicken:
- Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side, or until fully cooked and golden. Remove from the skillet, let rest for a few minutes, then slice into strips.
- Prepare the Street Corn Topping:
- In a mixing bowl, combine the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
Prepare the Rice:
- Reheat the cooked rice with a splash of water until warm and fluffy.
Assemble the Bowls:
- Divide the warm rice into serving bowls. Top with sliced chicken, a generous portion of the street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
Serve:
- Serve warm with an optional squeeze of lime juice.
Notes
Tips:
Char the Corn: For added flavor, grill or cook the corn in a hot skillet until slightly charred for a smoky taste.
Use Fresh Lime Juice: Fresh lime juice brightens the flavors and balances the richness of the sour cream and mayo.
Reheat Rice Properly: Add a splash of water when reheating rice to keep it fluffy and moist.
Add Extra Heat: For more spice, include chopped jalapeño or a sprinkle of cayenne in the street corn topping.
Optional Toppings: Diced Avocado or Guacamole: Adds creaminess and richness.
Pico de Gallo: Brings a bright, juicy element.
Sliced Jalapeños: Fresh or pickled jalapeños add heat and tang.
Shredded Lettuce: Adds crunch and a refreshing contrast.
Radish Slices: Thinly sliced radishes provide a mild, peppery crunch.
Sliced Green Onions: Complements the other ingredients with a mild onion flavor.
Hot Sauce or Sriracha: A drizzle of hot sauce adds extra spice.
Use Fresh Lime Juice: Fresh lime juice brightens the flavors and balances the richness of the sour cream and mayo.
Reheat Rice Properly: Add a splash of water when reheating rice to keep it fluffy and moist.
Add Extra Heat: For more spice, include chopped jalapeño or a sprinkle of cayenne in the street corn topping.
Optional Toppings: Diced Avocado or Guacamole: Adds creaminess and richness.
Pico de Gallo: Brings a bright, juicy element.
Sliced Jalapeños: Fresh or pickled jalapeños add heat and tang.
Shredded Lettuce: Adds crunch and a refreshing contrast.
Radish Slices: Thinly sliced radishes provide a mild, peppery crunch.
Sliced Green Onions: Complements the other ingredients with a mild onion flavor.
Hot Sauce or Sriracha: A drizzle of hot sauce adds extra spice.