Description
This Street Corn Chicken Rice Bowl features juicy, seasoned chicken thighs paired with grilled sweet corn, tangy lime-infused crema, and crumbly Cotija cheese served over fluffy cooked rice. A perfect blend of smoky, creamy, and zesty flavors for a fresh and satisfying meal easily customizable with your favorite toppings.
Ingredients
Scale
Chicken Marinade
- 4 chicken thighs (boneless and skinless)
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced garlic cloves)
- ½ tsp salt
- ¼ tsp black pepper
Street Corn Salsa
- 1 cup sweet corn kernels (grilled, if possible - frozen)
- ¼ cup thinly sliced red onion
Crema Sauce
- ½ cup sour cream (reserve half to drizzle on top)
- 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)
Other
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs and coat them evenly. Let them marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest.
- Prepare the Street Corn Salsa: If using frozen corn, thaw and grill or sauté until slightly charred for smoky flavor. Mix the grilled corn kernels with thinly sliced red onions in a bowl.
- Make the Crema Sauce: In a small bowl, combine half of the sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and pepper. Mix well to create a creamy, tangy sauce.
- Assemble the Bowl: Divide the cooked rice evenly into serving bowls. Slice the cooked chicken thighs and place on top. Spoon the street corn salsa over the chicken, drizzle with the reserved sour cream and prepared crema sauce. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges.
Notes
- Grilling the corn kernels adds a smoky depth but sautéing works well if a grill is not available.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier.
- Feel free to add toppings like sliced avocado, black beans, or jalapeños for extra flavor and texture.
- Use gluten-free mayonnaise to keep the dish gluten-free.
- For a spicier dish, add more chili powder or a dash of hot sauce to the crema sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28.2 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 4 g
- Protein: 22.6 g
- Cholesterol: 90 mg
