Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless and skinless chicken thighs
02 -
1 tbsp lime juice
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
1 tsp cumin powder
06 -
½ tsp garlic powder or 2 minced garlic cloves
07 -
½ tsp salt
08 -
¼ tsp black pepper
→ For the Street Corn Topping
09 -
1 cup sweet corn kernels, grilled if possible or frozen
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream, divided
12 -
2 tbsp mayonnaise
13 -
½ cup cotija cheese, crumbled, plus extra for garnish
14 -
1 tsp chili powder
15 -
Salt and pepper to taste
16 -
1 lime, cut into wedges
→ For the Rice and Assembly
17 -
3 cups cooked rice
18 -
Fresh cilantro for garnish
# Instructions:
01 -
In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat chicken thighs thoroughly and refrigerate for 15-30 minutes.
02 -
Heat a skillet over medium-high heat. Sear the chicken for 8-10 minutes per side until fully cooked. Remove from heat, let rest for 5 minutes, then slice.
03 -
In a medium bowl, combine corn kernels, red onion, half the sour cream (½ cup), mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
04 -
Reheat the cooked rice with a splash of water until warm and fluffy.
05 -
Divide rice among serving bowls. Top with sliced chicken and street corn mixture. Sprinkle with additional cotija cheese and fresh cilantro. Add lime wedges on the side.
06 -
Drizzle remaining sour cream over each bowl. Optionally, add a sprinkle of Tajín for extra flavor. Serve warm with lime wedges for squeezing.
# Notes:
01 -
For best results, grill the corn kernels for a more authentic street corn flavor.
02 -
Tajín seasoning adds a traditional Mexican citrus-chili flavor if available.