Description
This Street Corn Chicken Rice Bowl is a flavor-packed, easy-to-make dish featuring juicy marinated chicken, smoky grilled corn, creamy cotija cheese, and zesty lime sauce, all served over fluffy rice. It’s a perfect weeknight dinner, meal prep option, or customizable lunch.
Ingredients
- For the Chicken: 4 boneless, skinless chicken thighs, 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper.
- For the Street Corn Topping: 1 cup sweet corn (grilled or frozen), ¼ cup red onion (optional), 1 cup sour cream (half for drizzling), 2 tbsp mayonnaise, ½ cup cotija cheese, 1 tsp chili powder, salt & pepper, 1 lime (cut into wedges).
- For the Rice & Assembly: 3 cups cooked jasmine rice, fresh cilantro for garnish.
Instructions
- Marinate the Chicken: Mix lime juice, oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken and refrigerate for 15–30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until golden brown. Let it rest, then slice.
- Prepare the Street Corn Topping: Grill the corn for a smoky flavor, then mix it with red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper.
- Prepare the Rice: Reheat with a splash of water to keep it fluffy.
- Assemble the Bowl: Start with a rice base, add sliced chicken, top with street corn mix, and garnish with cotija cheese, cilantro, and lime wedges.
- Serve & Customize: Drizzle with extra sour cream and sprinkle Tajín for an extra flavor boost.
Notes
- Grill the corn for an authentic street corn flavor.
- Adjust spice level by adding jalapeños or extra chili powder.
- Use brown rice or cauliflower rice for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop & Grilling
- Cuisine: Mexican-Inspired