Street Corn Chicken Rice Bowl
This street corn chicken rice bowl combines juicy marinated chicken, smoky charred corn, creamy Cotija cheese, and zesty lime over fluffy rice for a vibrant, customizable meal that's perfect for lunch or dinner.
Equipment
- Skillet
- Wooden cutting board
- Chef knife
- Mixing bowls
Ingredients
- 4 chicken thighs (boneless, skinless)
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sweet corn kernels (grilled if possible, frozen if needed)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese (crumbled, plus extra for garnish)
- 1 tsp chili powder
- salt and pepper to taste
- 1 lime (cut into wedges)
- 3 cups cooked rice
- fresh cilantro (for garnish)
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs evenly and marinate for 15–30 minutes in the refrigerator.
- Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
- In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
- Warm cooked rice with a splash of water until fluffy.
- Add rice to each bowl, top with sliced chicken, spoon on the street corn topping, and garnish with extra Cotija, cilantro, and lime wedges. Optional: drizzle with reserved sour cream or sprinkle with Tajín.
Notes
For deeper flavor, grill the corn until lightly charred before mixing with the creamy topping. Keep components separate for storage to maintain texture.
Nutrition
Calories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2gFiber: 4gSugar: 5g
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