Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 4 boneless, skinless chicken thighs; 1 tbsp lime juice; 1 tbsp avocado oil; 1 tsp chili 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 works too); 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; 3 cups cooked rice; Fresh cilantro, for garnish

Description

This Street Corn Chicken Rice Bowl blends juicy, spiced chicken thighs with creamy, tangy street corn topping, served over fluffy rice and garnished with fresh cilantro. It’s a delicious and filling meal inspired by the vibrant flavors of Mexican street food.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
½ tsp garlic powder or 2 minced garlic cloves
½ tsp salt
¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled if possible, frozen works too)
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

For the Rice and Assembly:

3 cups cooked rice
Fresh cilantro, for garnish

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Instructions

Marinate Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Let marinate for at least 15 minutes.
Cook Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken thighs for about 5–7 minutes per side, or until cooked through and nicely charred. Remove and let rest. Slice into strips.
Prepare Street Corn Topping: In a bowl, mix grilled corn kernels, sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper until well combined.
Assemble Bowls: Divide cooked rice between bowls. Top with sliced chicken and a generous scoop of street corn topping. Drizzle reserved sour cream on top. Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
Serve immediately and enjoy!

Notes

Grilling the corn adds extra smoky flavor but you can use thawed frozen corn if needed.
Use jasmine or basmati rice for a fragrant, fluffy base.
Adjust chili powder amounts to taste for spice preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilled
Cuisine: Mexican-inspired