Description
This Street Corn Chicken Rice Bowl combines juicy chili lime chicken, fluffy rice, and a creamy street corn topping. It has smoky, tangy, mildly spicy flavors and works well for busy weeknights or meal prep.
Ingredients
4 boneless, skinless chicken thighs
1 tablespoon lime juice
1 tablespoon avocado oil
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garlic powder or 2 minced garlic cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grilled sweet corn kernels, fresh or frozen
1/4 cup thinly sliced red onion
1 cup sour cream, with about half reserved for optional topping
2 tablespoons mayonnaise
1/2 cup crumbled cotija cheese, plus extra for garnish
1 teaspoon chili powder for the corn topping
Salt and black pepper, to taste
1 lime, cut into wedges
3 cups cooked rice
Fresh cilantro, for garnish
Optional Tajín seasoning
Instructions
1. Mix the lime juice, avocado oil, 1 teaspoon chili powder, cumin, garlic powder, salt, and black pepper in a bowl.
2. Add the chicken thighs and coat them thoroughly with the marinade.
3. Cover and refrigerate the chicken for 15 to 30 minutes.
4. Heat a large skillet over medium high heat.
5. Cook the chicken for 8 to 10 minutes per side, or until the internal temperature reaches 165°F.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
7. Combine the grilled corn, red onion, sour cream, mayonnaise, cotija cheese, remaining chili powder, salt, black pepper, and a squeeze of lime juice.
8. Warm the cooked rice and add a small splash of water if needed to keep it soft and fluffy.
9. Divide the warm rice among four serving bowls.
10. Top each bowl with sliced chicken and the creamy street corn mixture.
11. Finish with extra cotija cheese, fresh cilantro, lime wedges, optional sour cream, and Tajín.
12. Serve warm.
Notes
Grill or char the corn for a deeper smoky flavor.
Fresh lime juice gives the best flavor in both the marinade and topping.
Add a little water when reheating rice to keep it from drying out.
For extra spice, add chopped jalapeño, cayenne, hot sauce, or more Tajín.
Optional toppings include avocado, guacamole, pico de gallo, jalapeños, shredded lettuce, radishes, green onions, black beans, or hot sauce.
Chicken breasts can replace chicken thighs.
Greek yogurt can replace sour cream.
Feta or queso fresco can replace cotija cheese.
Lemon juice can replace lime juice.
Olive oil or vegetable oil can replace avocado oil.
Cauliflower rice or brown rice can replace white rice.
Frozen corn works well when lightly sautéed before mixing.
Store the chicken, rice, and corn topping in separate airtight containers for up to 4 days.
Reheat the rice with a small splash of water for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Skillet
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Fat: 28.2 g
- Carbohydrates: 43.5 g
- Protein: 22.6 g