Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring juicy marinated chicken thighs, grilled corn mixed with creamy Cotija cheese, and fresh toppings served over warm, fluffy rice. This dish combines zesty lime, smoky chili powder, and savory seasonings for a quick and delicious meal inspired by Mexican street food.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels (grilled or frozen)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime (cut into wedges)
For the Base and Garnish
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Season and Marinate the Chicken: In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side, until they are fully cooked through and develop a golden-brown exterior. Remove from heat, let rest for a few minutes, then slice into strips.
- Prepare the Street Corn Topping: In a separate mixing bowl, combine the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice according to your taste. Mix well to form a creamy, flavorful topping.
- Prepare the Rice: Reheat the cooked rice by adding a splash of water and warming it gently over low heat or in the microwave until it is warm and fluffy.
- Assemble the Bowls: Divide the warm rice evenly into serving bowls. Arrange the sliced chicken thighs on top, then spoon over a generous portion of the street corn topping. Sprinkle additional crumbled Cotija cheese and fresh cilantro over the bowls.
- Serve: Garnish with lime wedges and serve immediately. Offer an optional squeeze of fresh lime juice for added brightness.
Notes
- Grilling the corn kernels adds a smoky depth but frozen corn can be used as a convenient substitute.
- You can substitute chicken thighs with breast if preferred, just adjust cooking time accordingly.
- Leftover bowls can be refrigerated and reheated, but fresh cilantro and lime wedges are best added just before serving.
- Adjust the chili powder to your spice preference to make it mild or more robustly spicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, Mexican chicken rice bowl, grilled corn chicken, easy chicken dinner, dairy creamy corn topping, cotija cheese recipe
