Description
Enjoy a vibrant and delicious Street Corn Chicken Rice Bowl that’s easy to prepare and packed with flavor.
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels, grilled if possible – frozen works too
- ¼ cup thinly sliced red onion
- 1 cup sour cream
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder (for corn mixture)
- salt and pepper to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- fresh cilantro, for garnish
Instructions
1. Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15–30 minutes in the fridge.
2. Heat a skillet over medium-high heat and cook (sear) the chicken for 8–10 minutes per side until done. Rest, then slice.
3. Mix grilled corn or sautéed frozen sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
4. Reheat cooked rice with a splash of water until warm and fluffy.
5. Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
6. Optionally, drizzle extra sour cream on top and finish with a sprinkle of Tajín for extra flavor.
Notes
This dish is versatile; feel free to swap chicken thighs for shrimp or tofu. Customize with jalapeños or black beans!
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Sugar: 4g
- Sodium: 520mg
- Fat: 28.2g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43.5g
- Fiber: 3g
- Protein: 22.6g
- Cholesterol: 105mg