Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl features grilled chicken thighs, sweet corn, creamy Cotija cheese, and zesty lime for a customizable meal.
Equipment
- Skillet
- Wooden Cutting Board
- Chef Knife
- Mixing Bowls
Ingredients
For the Chicken
- 4 pieces chicken thighs, boneless and skinless
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder or 2 minced garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels grilled, if possible – frozen
- 0.25 cup thinly sliced red onion
- 1 cup sour cream save half to drizzle on top
- 2 tablespoon mayonnaise
- 0.5 cup cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 lime lime cut into wedges
For the Rice and Assembly
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
Prepare the Chicken
- Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the Chicken
- Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the Street Corn Topping
- Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
Prepare the Rice
- Reheat cooked rice with a splash of water until warm and fluffy.
Assemble the Bowls
- Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
Serve
- Serve warm with an optional squeeze of lime.
Notes
Optional toppings include diced avocado, pico de gallo, sliced jalapeños, shredded lettuce, radish slices, green onions, and hot sauce for extra flavor.
Nutrition
Serving: 1bowlCalories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g
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