Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender chicken thighs marinated with chili and cumin, grilled sweet corn, creamy Cotija cheese, and a tangy lime sauce served over fluffy rice. This customizable bowl is perfect for a fresh and satisfying meal packed with Mexican-inspired flavors.
Ingredients
Scale
Chicken Marinade
- 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
Street Corn Salad
- 1 cup sweet corn kernels (grilled, if possible - frozen is acceptable)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ cup cotija cheese (crumbled, plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper (to taste)
Additional Ingredients
- 1 lime (cut into wedges)
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Prepare the marinade: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add chicken thighs and coat evenly. Let marinate for at least 15 minutes to absorb flavors.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken thighs for about 6-8 minutes per side until fully cooked and slightly charred. Remove and let rest for a few minutes before slicing.
- Make the street corn salad: In a mixing bowl, combine grilled or thawed corn kernels, sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Mix well to create a creamy, flavorful topping.
- Assemble the rice bowls: Divide the cooked rice into 4 bowls. Top each with sliced grilled chicken, a generous scoop of street corn salad, and a drizzle of reserved sour cream. Garnish with extra cotija cheese and fresh cilantro.
- Serve with lime wedges: Serve each bowl with a lime wedge to squeeze over for an extra burst of citrus freshness before eating.
Notes
- Grilling the chicken and corn adds a smoky depth but pan-cooking works well too.
- For extra protein and texture, add black beans or avocado slices as toppings.
- Use fresh minced garlic if available for a more robust flavor in the marinade.
- Adjust chili powder quantities to taste depending on your preferred spice level.
- Leftover bowls can be stored in the refrigerator for up to 2 days, but assemble toppings fresh for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28.2 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 4 g
- Protein: 22.6 g
- Cholesterol: 85 mg
