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–+ servings

Street Corn Chicken Rice Bowl

A delightful explosion of flavors and textures featuring tender chicken thighs, sweet grilled corn, and creamy Cotija cheese, topped with a tangy lime sauce.
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Prep Time 15 minutes
Cook Time 35 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 for marinade
  • 1 tsp cumin powder for marinade
  • ½ tsp garlic powder or 2 minced garlic cloves
  • ½ tsp salt for marinade
  • ¼ tsp black pepper for marinade
  • 1 cup sweet corn kernels grilled, if possible - frozen
  • 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 for sauce
  • 3 cups cooked rice
  • to taste salt and pepper

Method
 

  1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper in a bowl. Coat each chicken thigh evenly with the mixture and let it marinate for at least 15 minutes.
  2. Heat a grill pan over medium-high heat. Add the marinated chicken thighs and cook for about 6–7 minutes on each side until golden brown and cooked through.
  3. Grill fresh corn on the cob alongside the chicken until tender and slightly charred, or sauté frozen corn until heated through.
  4. In a mixing bowl, combine half of the sour cream with mayonnaise, crumbled Cotija cheese, chili powder, salt, and pepper. Mix well until creamy.
  5. Start with a scoop of cooked rice in each bowl. Top with grilled chicken, grilled corn, red onion, and dollops of the creamy sauce. Finish with extra Cotija cheese and cilantro.
  6. Serve immediately with lime wedges on the side for an extra zesty kick.

Nutrition

Serving: 1g

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