Description
A delicious Street Corn Chicken Rice Bowl featuring tender chicken thighs, sweet corn topping, and flavorful rice.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels (grilled preferred)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 30 minutes.
- Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side.
- In a bowl, mix together sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
- Cook rice according to package instructions.
- Slice the grilled chicken and set aside.
- To assemble, place rice in a bowl, top with sliced chicken, and spoon the street corn mixture over the top.
- Garnish with lime wedges and fresh cilantro.
Notes
- For best flavor, grill the corn for a smoky taste.
- Use lime juice for marinating the chicken to enhance flavor.
- Adjust seasoning according to your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Street Corn Chicken Rice Bowl