Street Corn Chicken Rice Bowl
A flavorful and comforting dish that's quick to prepare, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken thighs Look for organic options for better quality.
- 1 tablespoon lime juice Fresh lime juice is preferred.
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels Grilled if possible; frozen works too.
- 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
For Serving
- 1 lime cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
Preparation
- In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a flavorful marinade.
- Coat the chicken thighs evenly with this mixture and let them rest in the refrigerator for 15 to 30 minutes to absorb the flavors.
Cooking the Chicken
- Heat a skillet over medium heat.
- Add the marinated chicken thighs and cook for about 5 to 7 minutes on each side, or until fully cooked and golden-brown.
- Remove from heat and let rest briefly before slicing.
Making the Street Corn Topping
- In a separate bowl, mix together your grilled or thawed sweet corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder.
- Season with salt and pepper to taste. Stir until well combined and creamy.
Assembling the Bowls
- Divide the cooked rice evenly into four bowls.
- Top each bowl with sliced chicken thighs and generous spoonfuls of the street corn topping.
- Garnish with extra Cotija cheese, fresh cilantro, and lime wedges on the side.
Notes
For a creamy texture, let the street corn topping sit for at least 10 minutes before serving; this melds the flavors. Consider using a store-bought rotisserie chicken for a quicker meal.