Description
Get ready to savor a mouthwatering experience with this Street Corn Chicken Rice Bowl! Perfect for any occasion, this dish combines tender chicken thighs, smoky grilled corn, creamy Cotija cheese, and a zesty lime sauce. Whether you’re looking for a quick weeknight dinner or a flavorful meal prep option, this customizable rice bowl is sure to please. Packed with protein and fresh vegetables, it not only satisfies your hunger but also caters to your taste buds. Top it off with your favorite garnishes like avocado or black beans for an extra delicious twist!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled or frozen)
- ½ cup Cotija cheese, crumbled
- 3 cups cooked rice
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- Heat a cast iron skillet over medium-high heat and cook the marinated chicken for 8-10 minutes on each side until fully cooked.
- In a separate bowl, mix grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice.
- Reheat cooked rice until warm.
- Assemble bowls by layering rice first, topped with sliced chicken and street corn mixture. Garnish with cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 640
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg