Street Corn Chicken Bowl (Printable Version)
Juicy chicken and smoky grilled corn atop seasoned rice with creamy Cotija and tangy lime.
# Everything You’ll Need:
→ Chicken
01 -
4 boneless skinless chicken thighs
02 -
1 tablespoon lime juice
03 -
1 tablespoon avocado oil
04 -
1 teaspoon chili powder
05 -
½ teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ Street Corn Topping
08 -
1 cup grilled sweet corn kernels (fresh or frozen)
09 -
¼ cup thinly sliced red onion
10 -
½ cup sour cream
11 -
2 tablespoons mayonnaise
12 -
½ cup crumbled Cotija cheese, plus extra for garnish
13 -
1 teaspoon chili powder
14 -
Salt and black pepper to taste
15 -
1 lime, cut into wedges
→ Rice and Garnish
16 -
3 cups cooked rice
17 -
Fresh cilantro for garnish
# Steps to Cook:
01 -
In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat chicken thighs thoroughly and refrigerate for 15 to 30 minutes.
02 -
Heat a skillet over medium-high heat. Sear chicken thighs 8 to 10 minutes per side until fully cooked and golden brown. Remove from heat, allow to rest for a few minutes, then slice into strips.
03 -
Combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. Season with salt, pepper, and a squeeze of lime juice to taste.
04 -
Reheat cooked rice with a splash of water over low heat until warm and fluffy.
05 -
Distribute warm rice evenly between bowls. Top with sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
06 -
Serve immediately with optional additional lime juice for enhanced brightness.
# Extra Suggestions:
01 -
Grilling or charring corn adds a smoky depth that enhances flavor. Add a splash of water when reheating rice to maintain moisture. Customize toppings with avocado, black beans, pico de gallo, or jalapeños for varied texture and taste.