Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion perfect for busy weeknights or casual gatherings. This dish features juicy grilled chicken thighs paired with sweet, charred corn and creamy Cotija cheese, all served over a bed of fluffy rice. Easy to prepare in just 30 minutes, it’s a customizable meal that lets you add your favorite toppings like avocado or black beans for a unique twist. Enjoy the fresh tastes of summer and create a dish that everyone will love!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled or frozen)
- 1 cup sour cream
- ½ cup Cotija cheese (crumbled)
- 3 cups cooked rice
- 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
- ¼ cup thinly sliced red onion
- 2 tbsp mayonnaise
- 1 tsp chili powder
- Salt and pepper (to taste)
- 1 lime (cut into wedges)
- Fresh cilantro (for garnish)
Instructions
- Marinate chicken: Mix lime juice, oil, spices, and coat chicken thighs for 15 minutes.
- Grill chicken: Cook on medium-high heat for 6-7 minutes per side until fully cooked (165°F internal temperature).
- Prepare corn: Grill fresh corn or sauté frozen corn until heated through.
- Make sauce: Combine sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
- Assemble bowls: Layer cooked rice with sliced chicken, corn, onion, and sauce; garnish with lime and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg