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Street Corn Chicken Rice Bowl

Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Dish
Cuisine: Tex-Mex
Servings: 6

Ingredients

Chicken Marinade

  • 4 chicken thighs boneless, skinless
  • 1 tsp lime juice
  • 1 Tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Street Corn Mix

  • 1 Cup sweet corn kernels from grilled cob (or frozen)
  • ¼ Cup red onion diced
  • 1 Cup sour cream save ¼ for drizzling
  • 2 Tbsp mayonnaise
  • ½ Cup Cotija cheese crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 lime cut into wedges

Assembly & Garnish

  • 4 Cups cooked rice
  • 1 bunch fresh cilantro
  • ¼ Cup red onion thinly sliced

Instructions

Chicken Marinade

  • Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
  • Cook the chicken for 8-10 minutes per side, or until done. When cooled enough to handle, slice.

Street Corn Mix

  • Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.

Assembly

  • Add rice, sliced chicken, street corn topping, extra Cotija, sliced red onion, and cilantro to each bowl. Garnish with lime wedges.
  • Drizzle with reserved sour cream.
  • Serve warm with an optional squeeze of lime.
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