Street Corn Chicken Rice Bowl Pressure Cooker Recipe
A flavorful and quick recipe combining tender chicken, smoky grilled corn, and a creamy sauce make this street corn chicken rice bowl an unforgettable experience.
Equipment
- 1 Grill or grill pan
Ingredients
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice for marinade and to brighten flavor later
- 1 tablespoon avocado oil for healthy fat
- 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 or frozen
- ½ cup cotija cheese crumbled, plus extra for garnish
- 3 cups cooked rice as your hearty base
- thinly sliced red onion, fresh cilantro, sour cream, and lime wedges for topping
Instructions
Instructions
- Mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper in a bowl. Toss the chicken thighs in there to coat them well and let them soak for 15 minutes.
- Preheat your grill or grill pan to medium-high, prep remaining ingredients: get corn ready, slice red onion, crumble cotija cheese.
- Grill chicken for about 6 to 7 minutes on each side until no pink inside, and add sweet corn kernels to grill near the end to char.
- Remove chicken from grill and let rest for a few minutes to retain juiciness.
- Fluff cooked rice with fork to prepare for serving.
- Slice chicken thighs into strips and layer in a bowl: rice, chicken, grilled corn, red onion slices.
- Mix sour cream, mayo, and a pinch of chili powder, then drizzle on top. Sprinkle with cotija cheese, cilantro, squeeze lime wedge.
Notes
Serve this delightful bowl promptly and enjoy the balance of spicy and creamy elements. Ideal for a quick, fulfilling dinner.