Street Corn Chicken Rice Bowl

A flavorful and easy-to-make Street Corn Chicken Rice Bowl featuring grilled chicken, sweet corn, cotija cheese, and a tangy lime sauce served over a bed of rice. This recipe combines the best elements of street corn and a chicken rice bowl into one complete meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season and marinate the chicken:

Step 2

In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.

Step 3

Cook the chicken:

Step 4

Heat a skillet over medium-high heat and cook the marinated chicken thighs for 8-10 minutes per side until golden brown and cooked through. Remove from the skillet, let it rest, and then slice it into chunks or strips.

Step 5

Prepare the street corn topping:

Step 6

In a mixing bowl, combine the grilled or sautéed corn, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and a sprinkle of chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.

Step 7

Prepare the rice:

Step 8

If using cold or leftover jasmine rice, reheat it with a splash of water to keep it fluffy.

Step 9

Assemble the bowls:

Step 10

Start with a base of rice in each bowl, top with sliced chicken, a generous spoonful of the street corn mixture, extra cotija cheese, and fresh cilantro. Serve with lime wedges and a drizzle of extra sour cream if desired.

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