Description
This street corn chicken rice bowl combines juicy, spiced chicken thighs, creamy street corn topping, and warm rice for a bold and satisfying dinner.
Ingredients
For the Chicken:
4 chicken thighs boneless and skinless
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic powder or 2 minced garlic cloves
½ tsp salt
¼ tsp black pepper
For the Street Corn Topping:
1 cup sweet corn kernels (grilled if possible)
¼ cup thinly sliced red onion
1 cup sour cream (save half to drizzle on top)
2 tbsp mayonnaise
½ cup cotija cheese crumbled
1 tsp chili powder
Salt and pepper to taste
1 lime cut into wedges
For the Rice and Assembly:
3 cups cooked rice
Fresh cilantro for garnish
Instructions
1. Combine lime juice, avocado oil, and spices. Marinate chicken thighs in the mixture for 15–30 minutes in the fridge.
2. Heat skillet over medium-high. Cook chicken for 8–10 minutes per side until done. Rest and slice.
3. Mix corn, red onion, half the sour cream, mayo, cotija, chili powder, salt, and lime juice to taste for topping.
4. Warm rice with a splash of water until fluffy.
5. Assemble bowls: add rice, sliced chicken, corn topping, and garnish with cheese and cilantro.
6. Optional: drizzle extra sour cream and a sprinkle of Tajín before serving.
Notes
Store components separately for up to 3 days. Great as leftovers in wraps or burritos. Swap rice with cauliflower rice for a low-carb version.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg