Description
Street Corn Chicken Rice Bowl is a vibrant and satisfying dish that brings together tender chicken thighs, sweet grilled corn, and rich Cotija cheese, all drizzled with a zesty lime sauce. This customizable meal is perfect for any occasion, whether you’re hosting friends or enjoying a quick weeknight dinner. With its fresh ingredients and delicious flavors, this rice bowl stands out as a delightful option for lunch or dinner.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled or sautéed)
- ¼ cup thinly sliced red onion
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sour cream (reserve half for topping)
- 2 tbsp mayonnaise
- ½ cup crumbled Cotija cheese
- 3 cups cooked rice
- Fresh cilantro and lime wedges for garnish
Instructions
- Marinate the chicken thighs in a mixture of lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper for 15-30 minutes.
- Sear the marinated chicken in a skillet over medium-high heat for about 8-10 minutes on each side until fully cooked. Let rest before slicing.
- In a mixing bowl, combine grilled corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and seasonings.
- Reheat the cooked rice gently.
- Assemble bowls with rice at the base topped with sliced chicken and street corn mixture. Garnish with cilantro and serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 610
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 125mg