Description
This recipe for Chicken Street Corn Bowls combines tender, flavorful chicken with a zesty street corn topping over a bed of warm rice. It’s a delicious and satisfying meal that’s perfect for lunch or dinner.
Ingredients
Units
Scale
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro for garnish
Season and marinate the chicken:
- Lime juice
- Avocado oil
- Chili powder
- Cumin powder
- Garlic powder
- Salt
- Pepper
- 4 chicken thighs
Corn Topping:
- 1 cup grilled corn or sauteed frozen sweet corn
- 1/4 cup thinly sliced red onion
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
- Lime juice to taste
Instructions
- Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
- Cook the chicken: Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
- Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice.
- Prepare the rice: Reheat cooked rice with water until warm and fluffy.
- Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
- Serve: Serve warm with optional lime wedges.
Notes
- Char the corn for deeper flavor by grilling or cooking in a hot skillet.
- Use fresh lime juice for brightness.
- Reheat rice with water to keep it fluffy.
- Add extra heat with jalapeño or cayenne.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
