Street Corn Chicken Rice Bowl Recipe That'll Make You Drool
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. Add your favorite toppings like avocado, black beans, or extra cilantro to make it your own.
Equipment
- 1 Skillet
- 1 Wooden Cutting Board
- 1 Chef Knife
- 2 Mixing Bowls
Ingredients
Ingredients
- 4 Chicken thighs boneless and skinless
- 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 Red onion thinly sliced
- 1 cup Sour cream save half to drizzle on top
- 2 tablespoon Mayonnaise
- ½ cup Cotija cheese crumbled (plus 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
- Preheat your skillet over medium-high heat and pour in the avocado oil. It’ll get nice and hot, ready to sear up your chicken thighs real good.
- Season those chicken thighs with lime juice, chili powder, cumin, garlic powder or minced garlic, salt, and black pepper. Make sure every bit is covered so the flavor shines through.
- Toss the chicken into the skillet and let it sizzle for 6-7 minutes on each side. You want them golden brown and fully cooked. Don’t rush, it’s worth the wait.
- Pull the chicken out and let it rest. This is key so the juices don’t run out the second you cut it. Slice the thighs into strips when you’re ready.
- In the same skillet, add your sweet corn and red onion. Give them a quick 3-4 minute sauté until the corn is warm and the onions soften up just a bit.
- Now assemble your bowl. Lay down that fluffy cooked rice first, scoop on the grilled corn and onion mix, then top with those tender chicken strips. Dollop some sour cream sauce on top and sprinkle cotija and fresh cilantro. Don’t forget a wedge of lime for squeezing.
Notes
Tips: Char the Corn 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. Use Fresh Lime Juice in both the marinade and the street corn topping to brighten the dish and balance the richness of the sour cream and mayo. Reheat Rice with Water when reheating rice to keep it fluffy and prevent it from drying out. Add Extra Heat for a spicy kick with chopped jalapeño or a sprinkle of cayenne to the street corn topping.