Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a bold, zesty fusion of grilled chicken, creamy Mexican corn, lime, and cotija over fluffy jasmine rice.
Equipment
- Skillet
- Mixing Bowls
- Cutting Board
- Chef's Knife
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice freshly squeezed
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping
- 1 cup grilled corn kernels fresh or frozen
- 1/4 cup red onion thinly sliced
- 1/2 cup sour cream half reserved for drizzling
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese crumbled
- 1 tsp chili powder
- salt and pepper to taste
- 1 lime cut into wedges
For the Rice Base
- 3 cups cooked jasmine rice
- fresh cilantro for garnish
Instructions
- Heat a skillet over medium high. Sear marinated chicken for 7–9 minutes per side or until fully cooked. Rest, then slice.
- Heat a skillet over medium-high. Sear marinated chicken for 7–9 minutes per side or until fully cooked. Rest, then slice.
- In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, and lime juice. Stir well.
- To assemble: place rice in bowls, top with sliced chicken, corn mixture, extra sour cream, cilantro, and a lime wedge.
- Optional: Garnish with avocado, pico de gallo, or jalapeños for added flavor and color.
Notes
You can prep ingredients ahead of time and store separately. Great for meal prep, lasts up to 4 days in the fridge.