Description
The Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines the flavors of Mexican street corn with tender chicken and a tangy lime sauce. Here’s how to make it
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping:
- 1 cup grilled corn kernels
- 1/4 cup thinly sliced red onion
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 cup crumbled cotija cheese
- Salt and pepper to taste
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro for garnish
- Lime wedges for serving
- Optional toppings: avocado slices, black beans, extra cilantro
Instructions
Season and Marinate the Chicken:
- In a bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper.
- Add the chicken thighs to the bowl and toss to coat evenly. Let marinate for at least 15 minutes.
Cook the Chicken:
- Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8-10 minutes per side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Prepare the Street Corn Topping:
- In a mixing bowl, combine the grilled corn, red onion, sour cream, mayonnaise, lime juice, chili powder, and crumbled cotija cheese. Mix well and season with salt and pepper to taste.
Assemble the Bowls:
- Divide the cooked rice among four bowls.
- Top each bowl with sliced chicken, a generous spoonful of the street corn mixture, and your choice of optional toppings.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Make Ahead: You can prep the chicken marinade and street corn topping ahead of time. Store them in the refrigerator and cook when ready to serve.
- Reheat: Reheat the chicken and rice in the oven or on the stovetop until warmed through. Add the street corn topping and toppings just before serving.
- Freeze: Freeze the cooked chicken and rice in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 5g
- Sodium: 1134mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 134mg
Keywords: Street Corn Chicken Rice Bowl