Street Corn Chicken Rice Bowl
A vibrant and hearty dish featuring marinated chicken thighs, fire-kissed corn, creamy cotija cheese, and zesty lime crema layered over a bed of fluffy rice. This customizable bowl offers layers of texture and bold flavor, perfect for lunch or dinner.
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Servings: 4
Ingredients
For the Chicken:
- 1 tsp cumin powder
- ¼ tsp black pepper
- ½ tsp garlic powder or 2 garlic cloves minced
- 1 tbsp avocado oil
- 4 boneless skinless chicken thighs
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp salt
For the Street Corn Topping:
- Salt and black pepper to taste
- ½ cup crumbled cotija cheese plus more for garnish
- 2 tbsp mayonnaise
- 1 tsp chili powder
- ¼ cup thinly sliced red onion
- 1 cup sweet corn kernels grilled or sautéed from frozen
- 1 cup sour cream reserve half for drizzling
- 1 lime cut into wedges
For the Rice and Assembly:
- Fresh cilantro for garnish
- 3 cups cooked rice
Instructions
Season and marinate the chicken:
- In a bowl, whisk together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs thoroughly in the marinade and refrigerate for 15 to 30 minutes.
Cook the chicken:
- Heat a skillet over medium-high. Sear the marinated chicken thighs for 8–10 minutes per side, or until fully cooked and golden. Allow to rest briefly before slicing.
Prepare the street corn topping:
- In a mixing bowl, combine the grilled corn, red onion, half the sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
Warm the rice:
- Gently reheat the cooked rice with a splash of water until it’s soft and fluffy.
Assemble the bowls:
- Distribute rice evenly among bowls. Top with sliced chicken and a generous scoop of the corn mixture. Garnish with extra cotija cheese, cilantro, and lime wedges. Drizzle reserved sour cream over the top if desired.
Serve:
- Enjoy immediately while warm. Optionally, sprinkle with Tajín or your preferred hot sauce for an added layer of flavor.
Notes
Tips
Char the Corn: Lightly grilling or pan-roasting the corn imparts a smoky depth.
Use Fresh Lime Juice: Enhances both the marinade and the topping with brightness.
Reheat Rice Properly: Add a splash of water when warming to maintain texture.
Add Extra Heat: Mix in chopped jalapeños or a pinch of cayenne for spice.
Extra Topping Ideas
Diced avocado or guacamole
Pico de gallo
Sliced fresh or pickled jalapeños
Shredded lettuce
Thinly sliced radishes
Chopped green onions
Hot sauce or sriracha drizzle