Description
A delicious and vibrant rice bowl topped with juicy chicken thighs, creamy street corn, and fresh cilantro. Inspired by Mexican street corn, this hearty bowl works perfectly for lunch or dinner.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sweet corn kernels
- 1/4 cup thinly sliced red onion
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 3 cups cooked rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Combine lime juice, avocado oil, chili powder, garlic, salt, and black pepper, then coat the chicken thighs and marinate for at least 15 minutes.
- Cook the corn if needed, then mix with red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper.
- Heat a skillet or grill pan over medium heat and cook the chicken until fully cooked, about 6 to 7 minutes per side.
- Rest the chicken briefly, then slice into strips.
- Divide cooked rice between bowls and top with sliced chicken and street corn mixture.
- Garnish with cilantro, extra cotija cheese, and lime wedges before serving.
Notes
- Grilling the chicken adds extra flavor.
- Grilled corn gives the best smoky taste, but frozen corn works well.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling and Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg