Description
A delicious and vibrant rice bowl topped with juicy chicken thighs, creamy street corn, and fresh cilantro. This dish brings the flavors of Mexican street corn to a hearty, satisfying meal that’s perfect for lunch or dinner.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sweet corn kernels
- 1/4 cup thinly sliced red onion
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Marinate: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Toss with chicken thighs and marinate for 15 minutes to 2 hours.
- Prepare Corn: Combine corn, red onion, half the sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper in a bowl. Mix well and set aside.
- Cook Chicken: Heat a grill pan or skillet over medium heat. Cook chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F. Rest for a few minutes, then slice into strips.
- Assemble: Divide cooked rice between bowls. Top with sliced chicken, street corn mixture, and a drizzle of the remaining sour cream. Garnish with cilantro, extra cotija, and lime wedges.
Notes
For extra flavor, grill the chicken instead of using a skillet. For more heat, add hot sauce or diced jalapeños to the corn topping. Day-old rice provides a firmer texture for the bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling/Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 115 mg