Description
This Street Corn Chicken Rice Bowl features tender, juicy marinated chicken thighs cooked to golden perfection and served over fluffy jasmine rice. Topped with a flavorful street corn mixture combining grilled sweet corn, tangy Cotija cheese, creamy mayo and sour cream, and a hint of chili powder, this dish is a delicious and vibrant meal inspired by classic Mexican street food.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Street Corn Topping
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ¼ cup Cotija cheese, crumbled
- ½ teaspoon chili powder
- Salt and black pepper, to taste
To Serve
- 2 cups cooked jasmine rice (or preferred rice)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate to marinate for 15 to 30 minutes, allowing the flavors to infuse into the meat.
- Cook the Chicken: Heat a skillet over medium-high heat until hot. Place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side, or until they develop a golden brown crust and are cooked through. Remove from heat and let the chicken rest before slicing to retain juiciness.
- Prepare the Street Corn Topping: In a medium bowl, combine the grilled sweet corn kernels, thinly sliced red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and black pepper. Mix well until the ingredients are fully incorporated and the topping is creamy and flavorful.
- Assemble the Bowl: Divide the cooked jasmine rice evenly among four bowls. Layer the sliced chicken thighs on top of the rice, followed by a generous scoop of the street corn topping. Garnish with fresh cilantro if desired, and serve with lime wedges for an extra burst of citrusy freshness.
Notes
- For best flavor, grill the corn kernels before mixing them into the street corn topping.
- Adjust chili powder amounts based on your preferred spice level.
- Use chicken breasts if you prefer leaner meat, but cooking time may vary.
- Leftover bowls keep well refrigerated for up to 2 days; reheat thoroughly before serving.
- Optional red onion adds a nice crunch and mild bite, but can be omitted if preferred.
- Serve with extra lime wedges to brighten up the dish at the table.
