Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring marinated grilled chicken thighs served over a bed of warm rice and topped with a zesty Mexican-style street corn salad, Cotija cheese, and fresh lime wedges. This dish combines smoky, spicy, and creamy elements for a satisfying, easy-to-make meal perfect for any day of the week.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
Street Corn Mixture
- 1 cup sweet corn kernels (grilled)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, plus extra for garnish
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime (for zest)
Base and Garnish
- 3 cups cooked rice
- Cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Toss well to coat evenly. Let the chicken marinate for 15 to 30 minutes to infuse the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side, or until the chicken is golden brown and cooked through. Remove from heat and allow to rest for a few minutes before slicing into strips.
- Prepare the Street Corn Mixture: In a mixing bowl, combine the grilled sweet corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze fresh lime juice over the mixture and stir well to blend all the flavors.
- Assemble the Bowls: Reheat the cooked rice and divide it evenly among four bowls. Top the rice with sliced chicken thighs, then generously spoon the street corn mixture over the chicken.
- Garnish and Serve: Sprinkle additional Cotija cheese over the top, add chopped fresh cilantro, and place lime wedges on the side for extra zest. Serve immediately and enjoy this colorful, flavorful bowl.
Notes
- For best flavor, grill the corn kernels before adding to the mixture. Alternatively, you can char whole ears of corn and cut off the kernels.
- The chicken can be marinated for up to 2 hours if you want to prepare ahead of time.
- Use jasmine or long-grain white rice for the best base texture.
- Adjust chili powder and seasoning according to your spice preference.
- Substitute sour cream with Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Stovetop
- Method: Frying
- Cuisine: Mexican-inspired
