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–+ servings

Street Corn Chicken Rice Bowl

A delicious bowl featuring grilled chicken thighs, sweet corn, creamy Cotija cheese, and a tangy lime sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 4 pieces chicken thighs boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp garlic powder or 2 minced garlic cloves
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup sweet corn kernels grilled if possible - frozen works too
  • ¼ cup red onion thinly sliced
  • 1 cup sour cream save half to drizzle on top
  • 2 tbsp mayonnaise
  • ½ cup Cotija cheese crumbled plus extra for garnish
  • 1 tsp chili powder
  • 1 piece lime cut into wedges
  • 3 cups cooked rice
  • 1 bunch fresh cilantro for garnish

Method
 

  1. Marinate the chicken by combining lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper in a bowl. Add chicken thighs and let marinate for at least 15 minutes.
  2. Cook the marinated chicken thighs on a grill or stovetop skillet over medium-high heat for 6–7 minutes per side until cooked through.
  3. Grill fresh corn on the cob alongside the chicken or sauté frozen corn in a pan until heated through.
  4. Mix half of the sour cream with mayonnaise and crumbled Cotija cheese, adding chili powder, salt, and pepper to taste.
  5. Assemble the bowls starting with a base of cooked rice, topped with sliced grilled chicken, sweet corn, red onion, and creamy sauce. Garnish with extra Cotija cheese and fresh cilantro.
  6. Serve with lime wedges on the side for an extra zesty kick.

Nutrition

Serving: 1gCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 8gCholesterol: 100mgSodium: 600mgFiber: 4gSugar: 5g

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