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Street Corn Chicken Rice Bowl

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This street corn chicken rice bowl starts with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal. Add your favorite toppings like avocado, black beans, or extra cilantro to make it your own.

Ingredients

Scale
  • 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
  • 1 cup sweet corn kernels (grilled, if possible – frozen)
  • 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)
  • 1 lime (cut into wedges)
  • 3 cups cooked rice
  • Fresh cilantro (for garnish)

Instructions

  1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
  2. Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
  3. Mix 1 cup grilled corn or sauteed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
  4. Reheat 3 cups 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.Optional: Drizzle extra sour cream on top if desired.Optional: Finish with a sprinkle of Tajín for extra flavor.
  6. Serve warm with an optional squeeze of lime.

Find it online: https://mykitchenstorie.com/street-corn-chicken-rice-bowl-4/