Street Corn Chicken Rice Bowl (Printable Version)
Tender chicken, grilled corn, creamy Cotija, and zesty lime over warm rice for a colorful, customizable meal.
# What You'll Need:
→ Chicken Marinade
01 -
4 boneless, skinless chicken thighs
02 -
1 tablespoon fresh lime juice
03 -
1 tablespoon avocado oil
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
0.5 teaspoon garlic powder or 2 minced garlic cloves
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon ground black pepper
→ Street Corn Topping
09 -
1 cup sweet corn kernels, grilled or sautéed
10 -
0.25 cup red onion, thinly sliced
11 -
0.5 cup sour cream, divided (reserve half for drizzling)
12 -
2 tablespoons mayonnaise
13 -
0.5 cup Cotija cheese, crumbled (plus extra for garnish)
14 -
1 teaspoon chili powder
15 -
Salt and pepper, to taste
16 -
Lime wedges, for garnish
→ Rice and Garnish
17 -
3 cups cooked white or brown rice
18 -
Fresh cilantro, chopped, for garnish
# Step-by-Step Guide:
01 -
In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly and marinate in the refrigerator for 15 to 30 minutes.
02 -
Preheat a skillet over medium-high heat. Sear the marinated chicken thighs for 8 to 10 minutes on each side until fully cooked and golden on the outside. Allow to rest before slicing.
03 -
In a mixing bowl, blend the grilled or sautéed corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of fresh lime juice to taste.
04 -
Reheat the cooked rice with a splash of water in a saucepan or microwave until hot and fluffy.
05 -
To each serving bowl, add a base of warm rice, followed by sliced chicken, street corn topping, additional Cotija cheese, and a generous sprinkle of cilantro. Garnish with lime wedges and an optional drizzle of the reserved sour cream.
06 -
Enhance with diced avocado, black beans, pico de gallo, sliced jalapeños, shredded lettuce, sliced radishes, or a drizzle of hot sauce if desired.
07 -
Serve the bowls warm, finishing with a squeeze of fresh lime juice to taste.
# Additional Notes:
01 -
Grill or char the corn for a smoky depth of flavor that pairs well with the creamy toppings.
02 -
Use freshly squeezed lime juice in both the marinade and the corn topping to balance creaminess and add brightness.
03 -
When reheating rice, add a splash of water to keep it fluffy and prevent drying.
04 -
For extra heat, consider adding chopped jalapeño or a pinch of cayenne pepper.