Description
This street corn chicken rice bowl recipe combines tender, flavorful chicken thighs with creamy Mexican street corn and fluffy rice for a satisfying and vibrant meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 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
For the Street Corn:
- 1 cup sweet corn kernels, grilled or sautéed
- 1/4 cup thinly sliced red onion
- 1/2 cup sour cream (divided)
- 2 tbsp mayonnaise
- 1/2 cup crumbled cotija cheese, plus extra for garnish
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
For Serving:
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15–30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side until golden and internal temperature reaches 165°F. Rest, then slice.
- Prepare the Street Corn: Mix corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
- Warm the Rice: Heat cooked rice with a splash of water until fluffy.
- Assemble the Bowls: Layer rice, sliced chicken, and street corn mixture in bowls. Garnish with extra cotija, cilantro, and lime wedges.
- Finish and Serve: Drizzle remaining sour cream, sprinkle with Tajín if desired, and serve warm.
Notes
- For meal prep, store chicken, corn mixture, and rice separately for up to 3 days.
- Feta cheese can be used instead of cotija if needed.
- Adjust chili powder to taste for desired spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 730mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg
