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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl
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Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that brings together succulent grilled chicken thighs, sweet corn, and a zesty creamy sauce. Perfect for both busy weeknights and family gatherings, this recipe is quick to prepare and endlessly customizable. Elevate your bowl with fresh toppings like avocado or black beans, making it uniquely yours each time. This wholesome meal not only satisfies cravings but also fosters togetherness at the dinner table.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 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
  • 1 cup sweet corn kernels
  • ¼ cup thinly sliced red onion
  • 3 cups cooked rice
  • 1 cup sour cream
  • 2 tbsp mayonnaise
  • ½ cup cotija cheese (crumbled)
  • 1 tsp chili powder
  • Salt and pepper (to taste)
  • 1 lime (cut into wedges)
  • Fresh cilantro (for garnish)

Instructions

  1. Marinate chicken thighs in lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper for at least 30 minutes.
  2. Grill or skillet-cook marinated chicken for about 6-7 minutes per side until fully cooked (internal temperature reaches 165°F).
  3. Grill fresh corn until charred or sauté frozen corn until heated through.
  4. Combine sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper to create the creamy sauce.
  5. Assemble bowls by layering rice at the bottom and topping with sliced chicken, corn kernels, red onion slices, and sauce.
  6. Garnish with lime wedges and cilantro before serving.

Nutrition

Find it online: https://chopandcooktips.com/street-corn-chicken-rice-bowl/