Description
This Street Corn Chicken Rice Bowl features tender marinated chicken thighs cooked to golden perfection, served over fluffy jasmine rice, and topped with a creamy, tangy street corn salad mixed with Cotija cheese and spices. It’s a vibrant and flavorful dish combining Mexican-inspired street food elements with comforting rice for a satisfying meal.
Ingredients
Scale
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
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
Assembly and Garnish
- Lime wedges, for serving
- 2 cups cooked jasmine rice (or preferred rice)
- Fresh cilantro, for garnish (optional)
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 with the marinade. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 8-10 minutes on each side until the chicken is golden brown and fully cooked through. Remove the chicken from the heat and let it rest for a few minutes before slicing.
- Prepare the Street Corn Topping: In a mixing bowl, combine grilled sweet corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and black pepper. Stir until all ingredients are well mixed and the topping is creamy and flavorful.
- Assemble the Bowl: Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with sliced chicken thighs and a generous scoop of the street corn topping. Garnish with fresh cilantro leaves if desired, and serve with lime wedges on the side for an extra burst of citrus.
Notes
- For a smoky flavor, grill the corn before using it in the topping.
- Adjust chili powder quantities to suit your preferred spice level.
- Use avocado oil or any neutral high smoke point oil for best cooking results.
- Chicken thighs provide juicier and more flavorful meat compared to breasts in this recipe.
- Optional fresh cilantro adds brightness but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
