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Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl combines juicy, seasoned chicken thighs with creamy street corn, served over fluffy rice. Topped with a tangy dressing and fresh cilantro, it’s a satisfying, flavorful meal that’s perfect for any occasion and easy to customize to your tastes.

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

½ tsp garlic powder (or 2 minced garlic cloves)

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled, if possible – or frozen)

¼ cup thinly sliced red onion

1 cup sour cream (save half to drizzle on top)

2 tbsp mayonnaise

½ cup crumbled cotija cheese (plus extra for garnish)

1 tsp 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

  • For the Chicken:

    • Preheat your oven to 375°F (190°C) or heat a skillet over medium heat.

    • In a small bowl, combine lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and black pepper. Rub this marinade over the chicken thighs and let them marinate for at least 15 minutes.

    • Cook the chicken in a skillet or grill it until it reaches an internal temperature of 165°F (74°C) and is golden brown. This will take about 6-7 minutes per side on the stovetop or 6-8 minutes per side on the grill. Set aside to rest for a few minutes before slicing.

  • For the Street Corn Topping:

    • Grill or sauté the corn until slightly charred. If using frozen corn, sauté it in a pan to get some color.

    • In a medium bowl, combine the grilled corn, sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Mix well to coat the corn evenly.

  • For the Rice and Assembly:

    • Cook the rice according to your preferred method (stovetop, rice cooker, or Instant Pot).

    • To assemble, add a scoop of rice to each serving bowl.

    • Top with sliced chicken, a generous portion of street corn topping, and a drizzle of sour cream.

    • Garnish with fresh cilantro, extra cotija cheese, and lime wedges for squeezing.

Notes

For a spicy kick, add diced jalapeños or hot sauce to the street corn topping.

Make it gluten-free by ensuring all ingredients, like mayonnaise, are gluten-free.

You can swap the chicken for grilled shrimp, steak, or even tofu for a different protein.

Find it online: https://justsosavory.com/street-corn-chicken-rice-bowl/