Description
Savor the vibrant flavors of our Street Corn Chicken Rice Bowl, a delightful fusion of tender marinated chicken thighs, smoky grilled corn, and creamy Cotija cheese. This customizable dish allows you to tailor it to your preferences, making it perfect for a quick weeknight dinner or a gathering with friends. Topped with fresh cilantro and zesty lime wedges, each bite bursts with deliciousness. Whether you stick to the classic recipe or experiment with various toppings like avocado or jalapeños, this rice bowl is sure to impress everyone at the table!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- In a skillet over medium-high heat, cook marinated chicken for 8-10 minutes per side until golden brown. Let rest and slice.
- In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt and pepper; add lime juice.
- Reheat cooked rice and divide into bowls. Top with sliced chicken and street corn mixture.
- Garnish with extra Cotija cheese and cilantro. Serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg