Street Corn Chicken Rice Bowl
This vibrant street corn chicken rice bowl blends grilled chicken, zesty lime, and creamy corn topping for a fresh, flavor-packed meal.
Equipment
- Grill Pan
- Mixing Bowls
- Knife
- Cutting Board
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
- 0.5 tsp garlic powder or 2 minced garlic cloves
- 0.5 tsp salt
- 0.25 tsp black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels grilled, if possible – frozen
- 0.25 cup red onion thinly sliced
- 1 cup sour cream save half to drizzle on top
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese crumbled (plus extra for garnish)
- 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
- Prepare the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken thighs and marinate for at least 15 minutes.
- Heat a grill pan over medium heat. Cook the marinated chicken thighs for about 6-7 minutes on each side or until fully cooked. Remove and let rest before slicing.
- Prepare the Street Corn Topping: In a mixing bowl, combine grilled corn kernels, sliced red onion, half of the sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Mix well.
- Assemble the Bowl: In serving bowls, place a base of cooked rice. Top with sliced grilled chicken and generous spoonfuls of the street corn mixture.
- Drizzle the remaining sour cream over the top. Garnish with fresh cilantro and lime wedges. Serve immediately and enjoy!
Notes
For an extra kick, add a dash of hot sauce or sprinkle some crushed red pepper flakes on top. This dish pairs well with a side of tortilla chips or a fresh green salad.
