Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful combination of tender chicken thighs, smoky grilled corn, and creamy Cotija cheese. This dish is perfect for any mealtime, whether you’re hosting friends or enjoying a cozy dinner at home. With customizable toppings and a burst of fresh ingredients, each bowl offers a unique taste experience. It’s quick to prepare, making it an ideal choice for busy weekdays or meal prep for the week ahead.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled or frozen)
- ½ cup Cotija cheese (plus extra for garnish)
- 3 cups cooked rice
- Lime wedges
- 1 tablespoon lime juice
- 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
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- 1. Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- 2. Heat a skillet over medium-high heat and cook marinated chicken for 8-10 minutes per side until golden brown and fully cooked. Let rest before slicing.
- 3. In a bowl, mix corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt and pepper. Squeeze lime juice to enhance flavor.
- 4. Reheat cooked rice with a splash of water until warm.
- 5. Assemble servings by topping warm rice with sliced chicken and street corn mixture. Garnish with extra Cotija cheese and cilantro; serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 100mg