Street Corn Chicken Rice Bowls: Easy to Make and Full of Flavor
Delicious Street Corn Chicken Rice Bowls featuring tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce.
Equipment
- skillet
- Wooden Cutting Board
- Chef Knife
- mixing bowls
Ingredients
For the Chicken
- 4 thighs boneless and skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder or 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels grilled, if possible - frozen
- ¼ cup thinly sliced red onion
- 1 cup sour cream save half to drizzle on top
- 2 tablespoons mayonnaise
- ½ cup cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- salt and pepper to taste
For the Rice and Assembly
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
Preparation
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15-30 minutes in the fridge.
- Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
- Mix grilled corn, red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
- Reheat cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro. Garnish with lime wedges.
Optional
- Drizzle extra sour cream on top if desired.
- Finish with a sprinkle of Tajín for extra flavor.
- Serve warm with an optional squeeze of lime.
Notes
For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. Use fresh lime juice for brightness. Reheat rice with water. Add jalapeño or cayenne for heat.
Nutrition
Serving: 1bowlCalories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g
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