Description
This Street Corn Chicken Rice Bowl is a fiesta in every bite! 🎉 Juicy marinated chicken, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce come together for a dish that’s fresh, hearty, and fully customizable. Add your favorite toppings—like avocado, black beans, or extra cilantro—to make it your own! 😍
Ingredients
✔ 4 boneless, skinless chicken thighs
✔ 1 tbsp lime juice
✔ 1 tbsp avocado oil
✔ 1 tsp chili powder
✔ ½ tsp garlic powder
✔ ½ tsp salt
✔ ¼ tsp black pepper
For the Street Corn Topping:
✔ 1 cup sweet corn kernels (grilled, if possible)
✔ ¼ cup thinly sliced red onion
✔ ½ cup sour cream
✔ 2 tbsp mayonnaise
✔ ½ cup Cotija cheese, crumbled (+ extra for garnish)
✔ 1 tsp chili powder
✔ Salt & pepper to taste
✔ 1 lime, cut into wedges
For the Rice & Assembly:
✔ 3 cups cooked rice
✔ Fresh cilantro for garnish
Instructions
1️⃣ Marinate the Chicken: Mix lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat the chicken and let it marinate in the fridge for 15-30 minutes.
2️⃣ Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 8-10 minutes per side until golden and cooked through. Rest, then slice.
3️⃣ Make the Street Corn Topping: Mix corn, red onion, sour cream, mayo, Cotija cheese, chili powder, salt, and pepper. Squeeze in fresh lime juice to taste.
4️⃣ Prepare the Rice: Reheat rice with a splash of water to keep it fluffy.
5️⃣ Assemble the Bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro. Garnish with lime wedges.
6️⃣ Serve & Enjoy! Optional: Add avocado, pico de gallo, or a drizzle of hot sauce for extra flavor.
Notes
🔥 Char the corn in a skillet for a smoky depth of flavor.
🌶 Love heat? Add jalapeños or cayenne for an extra kick!
🥑 Top it off with guacamole, radishes, or shredded lettuce for a fresh crunch!