Street Corn Chicken Rice Bowl Recipe
Tender chicken thighs, grilled corn, creamy Cotija cheese, and a zesty lime sauce make up the foundation of this street corn chicken rice bowl, which offers a novel and adaptable dinner. To personalize it, add your preferred own toppings, such as avocado, black beans, or additional cilantro.
Ingredients
For the chicken:
- 4 skinless and boneless chicken thighs
- 1 tablespoon of lime juice
- 1 tablespoon of avocado oil
- 1 teaspoon of chili powder
- 1 teaspoon half a teaspoon of garlic powder, or two minced garlic cloves
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
Regarding the topping for street corn:
- 1 cup of roasted sweet corn kernels preferably frozen
- 1/2 cup of red onion thinly sliced
- 1 cup of sour cream reserving half to spread over
- 2 tablespoons of mayonnaise
- 1/2 cup of crumbled cotija cheese plus extra for garnish
- 1 teaspoon of chili powder
To taste, add salt and pepper.
- 1 lime sliced into wedges
Regarding the Rice and Gathering:
- 3 cups of cooked rice
- Garnish with fresh cilantro.
Instructions
Season and marinate the chicken:
- To marinate and season the chicken, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat four chicken thighs and let them sit in the refrigerator for 15 to 30 minutes.
Cook the Chicken:
- To cook the chicken, heat a skillet over medium-high heat and sear it for 8 to 10 minutes on each side until it's done. Let it rest before slicing.
Prepare the street corn topping:
- To make the street corn topping, combine 1 cup grilled or sautéed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and lime juice as needed.
Get the rice ready:
- Three cups of cooked rice should be reheated until warm and fluffy, with a little water added.
Put the bowls together:
- To each dish, add rice, sliced chicken, cilantro, additional Cotija, and street corn topping. Add wedges of lime as a garnish.
- If desired, top with additional sour cream.
- Optional: For added taste, sprinkle Tajín on top.
Serve:
- Warm, with a lime squeeze if desired.
Notes
Additional Ideas for Topping:
Diced avocado or guacamole adds a rich flavor and creaminess that counterbalances the bowl's spicy and smokey components.
Fresh cilantro, tomatoes, and onions give this pico de gallo a vibrant, juicy touch.
Cut Jalapeños Pickled or fresh jalapeños add a pleasant tang and spiciness.
Shredded lettuce gives the warm rice and chicken a crisp and cool contrast.
Slices of Radish Radishes, thinly sliced, add a subtle snap of pepper.
Green onions, sliced enhances the other ingredients with a subtle onion flavor.
Sriracha or Hot Sauce For those who enjoy heat, sprinkling sriracha or spicy sauce adds even more spiciness.