Description
A vibrant and flavorful Street Corn Chicken Rice Bowl combining juicy marinated chicken thighs with a creamy, tangy street corn topping served over fluffy jasmine rice. This dish perfectly balances smoky chili powder, fresh lime, and crumbly Cotija cheese for a satisfying and colorful meal perfect for any day.
Ingredients
Scale
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ¼ cup Cotija cheese, crumbled
- ½ teaspoon chili powder
- Salt and black pepper, to taste
For Assembly:
- 2 cups cooked jasmine rice (or preferred rice)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat them evenly. Cover and refrigerate for 15-30 minutes to allow flavors to penetrate.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8-10 minutes on each side until they develop a golden brown color and are cooked through. Remove from heat and let rest briefly before slicing.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled corn kernels, thinly sliced red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and pepper. Mix well until the ingredients are thoroughly combined and creamy.
- Assemble the Bowl: Place cooked jasmine rice at the base of each serving bowl. Top with sliced chicken thighs followed by a generous amount of the street corn topping. Garnish with fresh cilantro leaves and serve with lime wedges on the side for added zest.
Notes
- For best flavor, grill the corn kernels before mixing into the topping to add a smoky char.
- Adjust chili powder quantity in marinade and topping to your heat preference.
- Fresh cilantro is optional but adds a bright herbal note complementary to the dish.
- Leftover chicken and corn topping can be stored separately in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
