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Street Corn Chicken Rice Bowl and More Latina-Style Pressure Cooker Delights

This street corn chicken rice bowl starts with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 512 kcal

Equipment

  • 1 Skillet
  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 2 Mixing Bowls

Ingredients
  

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder or 2 minced garlic cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup sweet corn kernels grilled if possible
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream save half to drizzle on top
  • 2 tablespoon mayonnaise
  • ½ cup cotija cheese crumbled (extra for garnish)
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 lime cut into wedges
  • 3 cups cooked rice
  • Fresh cilantro for garnish

Instructions
 

Instructions

  • In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15-30 minutes in the fridge.
  • Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
  • Mix grilled corn or sauteed frozen corn, thinly sliced red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
  • Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
  • Assemble bowls with rice, sliced chicken, corn topping, extra cotija, and cilantro. Garnish with lime wedges.
  • Optional: Drizzle extra sour cream on top if desired, and sprinkle Tajín for extra flavor.
  • Serve warm with optional lime squeeze.

Notes

For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings. Fresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo. When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out. For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.