Description
A delicious and vibrant rice bowl topped with juicy chicken thighs, creamy street corn, and fresh cilantro. This dish brings the flavors of Mexican street corn to a hearty, satisfying meal that’s perfect for lunch or dinner.
Ingredients
For the Chicken:
-
4 boneless, skinless chicken thighs
-
1 tablespoon lime juice
-
1 tablespoon avocado oil
-
1 teaspoon chili powder
-
1/2 teaspoon garlic powder (or 2 minced garlic cloves)
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
For the Street Corn Topping:
-
1 cup sweet corn kernels (grilled if possible, or frozen)
-
1/4 cup thinly sliced red onion
-
1 cup sour cream (save half for drizzling)
-
2 tablespoons mayonnaise
-
1/2 cup cotija cheese, crumbled (plus extra for garnish)
-
1 teaspoon chili powder
-
Salt and pepper, to taste
-
1 lime, cut into wedges
For the Rice and Assembly:
-
3 cups cooked rice
-
Fresh cilantro for garnish
Instructions
-
Marinate the chicken:
In a bowl, combine the lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator. -
Prepare the street corn topping:
If using frozen corn, cook according to package instructions. For grilled corn, heat a grill and cook the corn until slightly charred. Cut the kernels off the cob.
In a bowl, combine the corn, red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Mix well, and adjust seasoning as needed. Set aside. -
Cook the chicken:
Heat a grill pan or skillet over medium heat and cook the marinated chicken thighs for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing into strips.
-
Assemble the rice bowls:
Divide the cooked rice between bowls. Top each with the sliced chicken, street corn topping, and a drizzle of sour cream.
Garnish with fresh cilantro and extra cotija cheese, and serve with lime wedges on the side.
Notes
-
For extra flavor, you can grill the chicken instead of cooking it on the stovetop.
-
If you prefer a spicy kick, add some hot sauce or jalapeños to the street corn topping.
- This dish can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling/Stovetop
- Cuisine: Mexican-inspired