Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl features tender spiced chicken thighs, creamy grilled corn topping with Cotija cheese, and fluffy rice. It's a vibrant, satisfying dish perfect for customizing with your favorite toppings.
4 Servings
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil or any neutral oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder or 2 cloves garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels grilled or sautéed if frozen
- ¼ cup red onion finely sliced
- 1 cup sour cream divided; reserve half for garnish
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese crumbled (plus additional for garnish)
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 1 lime cut into wedges
For Assembly:
- 3 cups cooked rice white, jasmine, or brown
- Fresh cilantro for garnish
- Additional lime wedges and Cotija for serving (optional)
Instructions
Prepare and Marinate the Chicken
- In a medium bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Whisk to blend. Add the chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for at least 15 minutes, or up to 30 minutes if time permits.
Cook the Chicken
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for approximately 8 to 10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is well-browned and cooked through. Remove from heat and allow the chicken to rest for 5 minutes before slicing into strips.
Prepare the Street Corn Topping
- In a mixing bowl, combine the grilled corn kernels, red onion, ½ cup of the sour cream, mayonnaise, Cotija cheese, and chili powder. Stir well until creamy and fully incorporated. Season with salt, pepper, and a squeeze of lime to taste.
Warm the Rice
- Reheat the cooked rice using a microwave with a splash of water or gently warm it in a skillet over low heat until fluffy and heated through.
Assemble the Bowls
- To assemble, divide the rice evenly among serving bowls. Top with the sliced chicken and a generous spoonful of the street corn mixture. Drizzle the reserved sour cream over the top. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges.
Serve Immediately
- Serve warm and enjoy immediately, optionally finishing with a sprinkle of chili powder or Tajín for extra flavor.
Notes
This dish is naturally gluten-free when using certified gluten-free sour cream, mayonnaise, and spices. Always double-check labels, especially for spice blends and dairy products, as gluten-containing additives may occasionally be present. Use plain white or brown rice with no added seasonings to ensure full gluten-free compliance.