Description
This Street Corn Chicken Rice Bowl features tender, spiced chicken thighs paired with smoky grilled corn, zesty lime crema, and crumbly Cotija cheese, served over fluffy cooked rice. It's a vibrant and satisfying meal that's easy to prepare and perfect for a flavorful weeknight dinner or casual gathering.
Ingredients
Scale
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 Corn and Sauce:
- 1 cup sweet corn kernels (grilled, if possible - or frozen and thawed)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup cotija cheese (crumbled, plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper (to taste)
- 1 lime (cut into wedges)
To Serve:
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs and coat well. Let them marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet or grill over medium-high heat. Cook the chicken thighs for about 6-8 minutes on each side until fully cooked and nicely browned. Remove from heat and let rest.
- Prepare the Street Corn Sauce: In a separate bowl, mix sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper until well combined. Stir in the grilled corn kernels and thinly sliced red onion.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Slice or shred the cooked chicken and place on top of the rice. Spoon the corn and cheese mixture over the chicken.
- Garnish and Serve: Drizzle the reserved sour cream over each bowl. Sprinkle extra cotija cheese and fresh cilantro on top. Add lime wedges on the side for squeezing over the dish. Serve immediately while warm.
Notes
- For best flavor, grill the corn kernels ahead of time, but frozen corn works well too.
- Feel free to add extra toppings like diced avocado, black beans, or jalapeños for more texture and heat.
- Chicken thighs remain tender and juicy, but chicken breasts can be substituted if preferred.
- Adjust chili powder and spices to your heat tolerance.
- This dish can be made dairy-free by substituting sour cream and mayonnaise with vegan alternatives and omitting cotija cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 28.2 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 5 g
- Protein: 22.6 g
- Cholesterol: 85 mg
