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Street Corn Chicken Rice Bowl

Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that brings together juicy chicken thighs, smoky grilled corn, and creamy Cotija cheese. Perfect for busy weeknights or lively gatherings with friends, this customizable bowl lets you tailor each serving with your favorite toppings like avocado or black beans. Ready in just about 50 minutes, it’s not only quick and easy to prepare but also packed with nutritious ingredients. Each bite offers a delicious explosion of flavor that will leave your taste buds craving more!ezstandalone.cmd.push(function { ezstandalone.showAds(145); });

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 cup sweet corn kernels
  • 3 cups cooked rice
  • ½ cup Cotija cheese
  • 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
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

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 the marinated chicken for 8-10 minutes per side until golden brown; slice after resting.
  3. In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice for zest.
  4. Reheat cooked rice and divide among bowls; top with sliced chicken and street corn mixture.
  5. Garnish with extra Cotija cheese, cilantro, and lime wedges.
  • Author: Chef Stella

Nutrition

  • Calories: 610
  • Sugar: 3g
  • Protein: 36g