Street Corn Chicken Rice Bowl
Enjoy a delicious Street Corn Chicken Rice Bowl with tender chicken thighs, grilled corn, and tangy lime sauce for a customizable meal.
Equipment
- Skillet
- Wooden Cutting Board
- Chef Knife
- Mixing Bowls
Ingredients
For the Chicken
- 4 pieces chicken thighs boneless and skinless
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 0.5 teaspoon garlic powder or 2 minced garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon 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 tablespoon mayonnaise
- 0.5 cup cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- salt to taste
- pepper to taste
- 1 piece lime cut into wedges
For the Rice and Assembly
- 3 cups cooked rice
- fresh cilantro for garnish
Instructions
Preparation
- 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.
- Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
- 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.
- Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
- Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
- Serve warm with an optional squeeze of lime.
Notes
Optional toppings include diced avocado, pico de gallo, jalapeños, shredded lettuce, radish slices, green onions, and hot sauce. For best flavor, char the corn and use fresh lime juice.
Nutrition
Serving: 1bowlCalories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g
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