Street Corn Chicken Rice Bowl
Think of this bowl as your flavor-packed canvas: tender chicken thighs, smoky-sweet corn, creamy Cotija, and a zesty lime sauce over warm rice. It’s easy to customize—add avocado, beans, or whatever toppings you love. Fresh, bold, and ready in under an hour.
Equipment
- 1 Skillet
- 1 Wooden Cutting Board
- 1 Chef Knife
- 2 Mixing bowls
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder or 2 cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels grilled or sautéed if using frozen
- ¼ cup red onion thinly sliced
- 1 cup sour cream save half to drizzle later
- 2 tbsp mayonnaise
- ½ cup Cotija cheese crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime cut into wedges
For the Rice & Assembly:
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
Marinate the Chicken:
- First, let’s get that chicken soaking up some flavor. In a bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Toss in the chicken thighs, making sure they’re well coated. Pop them in the fridge for 15–30 minutes to marinate.
Cook the Chicken:
- Heat your skillet over medium-high heat. Once it’s hot, lay in the chicken. Cook about 8–10 minutes per side, or until they’re golden and cooked through. Let them rest a few minutes before slicing—you don’t want to lose those juices!
Make the Street Corn Topping:
- In a mixing bowl, combine the corn, red onion, half the sour cream, mayo, Cotija, chili powder, and a squeeze of lime. Season with salt and pepper to taste. Stir it all together until creamy and irresistible.
Warm the Rice:
- Take your cooked rice and reheat it with a splash of water—this keeps it soft and fluffy. You want it warm and ready to soak up all that goodness.
Assemble Your Bowl:
- Here’s where the magic happens. Start with a scoop of rice. Add your sliced chicken on top. Spoon over a generous helping of street corn topping. Sprinkle on some extra Cotija, cilantro, and garnish with lime wedges. If you’ve got extra sour cream, drizzle it over like a finishing touch.
Optional Extras:
- Feel free to toss on diced avocado, black beans, shredded lettuce, jalapeños, or whatever else you love!
Notes
- Char Your Corn: Got a grill? Use it! A little char on that corn brings smoky, street food vibes that elevate the whole bowl. No grill? A hot skillet works too.
- Fresh Lime Is Key: Bottled just isn’t the same. Squeeze that fresh lime for brightness that cuts through the creamy toppings perfectly.
- Reheat Rice Right: A splash of water goes a long way to revive cold rice. Microwave it covered, and it’ll steam back to life.
- Like It Hot?: A pinch of cayenne or some chopped jalapeño can spice up the corn topping in all the right ways.
Extra Topping Ideas
- Avocado or Guac: Creamy and rich—perfect with the spice and lime.
- Pico de Gallo: Juicy, fresh, and adds a burst of tomato flavor.
- Jalapeños: Go for fresh slices if you want heat, or pickled for a tangy kick.
- Shredded Lettuce: Cool and crunchy contrast to the warm toppings.
- Radish Slices: Peppery crunch, super refreshing.
Green Onions: Mild, herby bite that finishes things off beautifully. - Hot Sauce or Sriracha: For the bold ones—bring the heat with a drizzle.
Servings: 4 Servings