Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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 (grilled if possible, frozen acceptable); ¼ cup thinly sliced red onion; 1 cup sour cream (reserve half for drizzling); 2 tbsp mayonnaise; ½ cup cotija cheese, crumbled (plus extra for garnish); 1 tsp chili powder; Salt and pepper to taste; 1 lime, cut into wedges; 3 cups cooked rice; Fresh cilantro for garnish

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Introduction

Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion of tender grilled chicken thighs, sweet corn, and creamy Cotija cheese, all drizzled with a zesty lime sauce. This dish is perfect for busy weeknights or casual gatherings, offering a burst of flavor in every bite. Customize your bowl with toppings like avocado, black beans, or fresh herbs for a personalized meal that everyone will love.

The image shows a white bowl filled with layers of food. At the bottom, there is a green leafy layer, topped with bright yellow corn spread on two sides of the bowl. In the middle, there are thick, grilled, brown strips of meat or tofu with clear grill marks, arranged in two rows. A white creamy sauce with green herbs is drizzled generously over the meat or tofu, creating a contrast with the darker grilled pieces. Small green chopped herbs are sprinkled on top for garnish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (grilled, if possible – frozen works too)
¼ cup thinly sliced red onion
1 cup sour cream (reserve half for drizzling)
2 tbsp mayonnaise
½ cup Cotija cheese (crumbled; plus extra for garnish)
Salt and pepper to taste
1 lime (cut into wedges)
3 cups cooked rice
Fresh cilantro for garnish

Instructions

Step 1: In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs and coat them well. Let marinate for at least 15 minutes.
Step 2: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F or 75°C). Remove from heat and let rest before slicing.
Step 3: If using fresh corn, grill until charred. If using frozen, heat through. In a bowl, combine the corn kernels with thinly sliced red onion.
Step 4: In another bowl, mix sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper until smooth to make the sauce.
Step 5: Assemble bowls by placing cooked rice as the base. Top with sliced grilled chicken and the corn mixture. Drizzle with sauce, then garnish with lime wedges and fresh cilantro before serving.

Tips & Variations

Use fresh, high-quality chicken thighs to keep the meat juicy and flavorful.
Grill the corn to add a smoky sweetness that enhances the dish.
Adjust chili powder to control spice levels according to your taste.
Mix the sauce ingredients thoroughly for a creamy and balanced dressing.
Try toppings like sliced avocado, black beans, grilled shrimp, or jalapeños for extra flavor and texture.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Allow the food to cool before sealing to prevent condensation. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, warm in the oven at 350°F (175°C) covered with foil for 20-25 minutes, or microwave in short intervals until heated through. You can also reheat on the stovetop over medium-low heat, stirring occasionally until hot.

How to Serve

The image shows a bowl with three layers of food on a white marbled surface. The bottom layer is mostly white rice with soft texture. On the right side, there are small yellow corn pieces spread evenly. On top, there are grilled meat pieces arranged in a row with dark brown and red char marks and a slightly rough texture. A light green creamy sauce is drizzled in a diagonal line over the meat and some rice, with a smooth texture. Small green herb pieces are sprinkled on top of the meat and sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is a Street Corn Chicken Rice Bowl?

It is a flavorful meal combining grilled chicken thighs, sweet corn, creamy Cotija cheese, and rice, topped with a tangy lime-based sauce inspired by Mexican street corn.

Can I customize my Street Corn Chicken Rice Bowl?

Absolutely! You can add toppings like avocado, black beans, jalapeños, or fresh herbs to suit your personal preferences and dietary needs.