Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl features chili-lime chicken over fluffy rice.
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder or 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels grilled if possible or sautéed frozen corn
- ¼ cup thinly sliced red onion
- 1 cup sour cream reserve half for drizzle
- 2 tablespoons mayonnaise
- ½ cup cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 lime cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro chopped
Instructions
Marinate the chicken:
- In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs thoroughly and marinate in the refrigerator for 15–30 minutes.
Cook the chicken:
- Heat a skillet over medium-high heat. Sear the chicken for 8–10 minutes per side until fully cooked and internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
Prepare the street corn topping:
- In a mixing bowl, combine grilled (or sautéed) corn, red onion, ½ cup sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice. Mix until creamy.
Warm the rice:
- Reheat cooked rice with a splash of water until fluffy and warm.
Assemble the bowls:
- Divide rice into serving bowls. Top with sliced chicken and a generous scoop of street corn topping. Garnish with extra cotija cheese and fresh cilantro.
Finish and serve:
- Drizzle with reserved sour cream if desired. Add lime wedges and an optional sprinkle of Tajín for extra flavor. Serve warm.
- This Street Corn Chicken Rice Bowl delivers smoky, creamy, and citrusy notes in every bite.
Notes
• You can substitute chicken breasts if preferred.