Description
This street corn chicken rice bowl starts with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal. Add your favorite toppings like avocado, black beans, or extra cilantro to make it your own.
Ingredients
For the Chicken:
4 chicken thighs boneless and skinless
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder or 2 minced garlic cloves
1/2 tsp salt
1/4 tsp black pepper
For the Street Corn Topping:
1 cup sweet corn kernels, grilled or frozen
1/4 cup thinly sliced red onion
1 cup sour cream (save half to drizzle)
2 tbsp mayonnaise
1/2 cup Cotija cheese, crumbled
1 tsp chili powder
Salt and pepper to taste
1 lime cut into wedges
For the Rice and Assembly:
3 cups cooked rice
Fresh cilantro for garnish
Instructions
1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat chicken and marinate 15–30 minutes.
2. Heat a skillet over medium-high heat and cook chicken 8–10 minutes per side. Rest, then slice.
3. Mix corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime.
4. Warm cooked rice with a splash of water.
5. Assemble bowls with rice, chicken, corn topping, Cotija, and cilantro.
6. Drizzle extra sour cream or sprinkle Tajín if desired.
7. Serve warm with lime wedges.
Notes
Char the corn for deeper flavor.
Use fresh lime juice for brighter balance.
Reheat rice with a splash of water.
Add jalapeño or cayenne for extra heat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1
- Calories: 512
- Fat: 28.2
- Carbohydrates: 43.5
- Protein: 22.6