Description
Savor the vibrant flavors of the Street Corn Chicken Rice Bowl, an enticing dish that brings together the best of American and Mexican cuisines. This delightful bowl features juicy marinated chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce, all served over fluffy rice. Perfect for lunch or dinner, it’s not only quick to prepare but also customizable with your favorite toppings like avocado or jalapeños. Enjoy a meal that’s bursting with flavor and color, making it a hit for any occasion!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled preferred)
- ½ cup Cotija cheese, crumbled
- 3 cups cooked rice
- Lime juice and wedges
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Marinate chicken thighs in this mixture for 15-30 minutes.
- Cook marinated chicken in a skillet over medium-high heat for 8-10 minutes on each side until golden brown and fully cooked.
- In another bowl, mix grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
- Reheat cooked rice and assemble bowls with rice at the base topped with sliced chicken and street corn mixture.
- Garnish with extra Cotija cheese and cilantro; serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 640
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 125mg