Street Corn Chicken Rice Bowl
This vibrant street corn chicken rice bowl bursts with bold flavors and is perfect for a quick and delicious meal.
Equipment
- 1 Skillet Medium heat
Ingredients
Main ingredients
- 4 boneless, skinless chicken thighs juicy and perfect for pressure cooking
- 1 tablespoon lime juice to brighten up chicken flavors
- 1 tablespoon avocado oil healthy fats that handle heat great
- 1 teaspoon chili powder for spicy Latin warmth
- 1 teaspoon cumin powder brings spicy Latin warmth
- 0.5 teaspoon garlic powder or 2 cloves minced garlic
- 0.5 teaspoon salt to season just right
- 0.25 teaspoon black pepper to season just right
- 1 cup grilled or frozen sweet corn kernels adds a crunch and sweetness
- 0.25 cup thinly sliced red onion for a sharp, fresh bite
- 1 cup sour cream save half for topping
- 2 tablespoons mayo
- 0.5 cup crumbled cotija cheese
- 1 teaspoon chili powder for the creamy topping
- salt and pepper to taste for creamy topping
- Fresh cilantro for garnish
- lime wedges for garnish
- 3 cups cooked rice comfy base for the bowl
Instructions
Instructions
- Mix your chicken thighs in a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss to coat the chicken well.
- Heat a skillet over medium heat and add the chicken. Cook about 6-7 minutes each side, until browned and cooked through. Remove and let rest.
- In the same skillet, sauté the sweet corn and red onion for 3-4 minutes until warm and caramelized.
- Slice the rested chicken into strips or chunks. Divide cooked rice among bowls, add corn and onion mix, and top with chicken.
- Mix sour cream, mayo, cotija, chili powder, salt, and pepper until smooth. Drizzle or dollop over each bowl. Garnish with cilantro and lime.
Notes
Serve each bowl with a sprinkle of fresh cilantro, extra cotija cheese, and a wedge of lime for squeezing over the top.