Description

Experience a burst of flavor with the Street Corn Chicken Rice Bowl, a vibrant dish that combines tender chicken thighs, sweet grilled corn, and a creamy sauce. This meal is perfect for busy weeknights or casual gatherings and can be easily personalized with your favorite toppings like avocado and black beans. The delightful fusion of tangy lime and rich Cotija cheese makes every bite satisfying. Quick to prepare and packed with nutrition, this bowl is not just a meal; it’s an invitation to enjoy fresh ingredients in a hearty, customizable way.

Ingredients

Scale

4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic powder (or 2 minced garlic cloves)
½ tsp salt
¼ tsp black pepper
1 cup sweet corn kernels (grilled or sautéed)
¼ cup thinly sliced red onion
1 cup sour cream (save half to drizzle on top)
2 tbsp mayonnaise
½ cup Cotija cheese (crumbled, plus extra for garnish)
1 tsp chili powder
Salt and pepper (to taste)
1 lime (cut into wedges)
3 cups cooked rice
Fresh cilantro (for garnish)

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Instructions

Marinate chicken thighs in lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper for at least 15 minutes.
Grill or sauté the corn until slightly charred.
Cook marinated chicken in a skillet over medium-high heat for 6–7 minutes per side until fully cooked; let rest before slicing.
Mix sour cream and mayonnaise in a bowl with crumbled Cotija cheese and spices for the cream sauce.
Assemble bowls with a base of rice topped with sliced chicken, grilled corn, and drizzled cream sauce.
Garnish with lime wedges and fresh cilantro before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling/Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (400g)
Calories: 610
Sugar: 4g
Sodium: 650mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 36g
Cholesterol: 100mg