Ultimate Street Corn Chicken Rice Bowl - A Juicy Delight

This Street Corn Chicken Rice Bowl combines juicy chicken, smoky corn, and creamy Cotija cheese for a vibrant meal.

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Course: Dinner

Cuisine: Mexican

Keyword: chicken bowl, comfort food, Easy Dinner, meal prep, Mexican flavors, Street Corn Chicken Rice Bowl

Prep Time: 30

Cook Time: 20

Marinating Time: 15

Total Time: 1 5

Servings: bowls

Calories: 550kcal

Equipment

medium skillet
Mixing bowl
meat thermometer
microwave

Ingredients

For the Chicken

1 pound Chicken Thighs Substitution: Use chicken breasts for a leaner option but avoid overcooking.
3 tablespoons Lime Juice Use fresh lime juice for the best taste.
2 tablespoons Avocado Oil Substitution: Can use olive oil if desired.
1 tablespoon Chili Powder Adjust quantity for desired spice level.
1 teaspoon Garlic Powder Substitutions: Fresh garlic for powder if preferred.
1 teaspoon Salt
1 teaspoon Black Pepper

For the Street Corn Topping

1 cup Sweet Corn Kernels Substitution: Frozen corn is acceptable; char for flavor.
1/2 cup Red Onion Can use green onions for a milder flavor.
1/4 cup Sour Cream Substitution: Use dairy-free alternatives for a vegan dish.
1/4 cup Mayonnaise Substitution: Use dairy-free alternatives for a vegan dish.
1/2 cup Cotija Cheese Substitution: Feta or Parmesan for different flavors.

For Assembling

2 cups Cooked Rice Substitution: Quinoa or cauliflower rice for a healthier option.
1/4 cup Cilantro for garnish.

Instructions

Preparation Steps

In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat the chicken thighs with this mixture and let marinate for 15-30 minutes to enhance the flavor.
Heat a medium skillet over medium-high heat. Sear the marinated chicken thighs for 8-10 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F. Once cooked, let the chicken rest before slicing it.
In another bowl, mix together the sweet corn kernels, diced red onion, sour cream, mayonnaise, and Cotija cheese. Season with salt, pepper, and extra lime juice to taste.
If your rice has cooled, add a splash of water and reheat in the microwave or on the stove until fluffy.
Start with a layer of warm rice in each bowl. Top with sliced chicken, the street corn mixture, extra Cotija, and a sprinkle of fresh cilantro. Add lime wedges on the side.

Notes

Marinate for at least 30 minutes for enhanced flavor. Grill the corn for added smokiness if desired. Don't hesitate to customize toppings for your bowl.

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