Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs; 2 tbsp lime juice; 1 tbsp avocado oil; 1 tsp chili powder; 1 tsp garlic powder; Salt and black pepper, to taste; 1 ½ cups sweet corn kernels (grilled, if possible); ¼ cup red onion, thinly sliced (optional); 2 tbsp sour cream; 2 tbsp mayonnaise; ¼ cup cotija cheese, crumbled; ½ tsp chili powder; Salt and black pepper, to taste; Lime wedges; 2 cups cooked jasmine rice; Fresh cilantro (optional, for garnish)

Description

This Street Corn Chicken Rice Bowl is a flavorful fusion of tender, seasoned chicken thighs served over jasmine rice and topped with a creamy, tangy street corn mixture. Inspired by Mexican elote, this dish combines grilled corn, cotija cheese, and a zesty lime-infused sauce for the perfect balance of smoky, savory, and refreshing flavors. Easy to prepare and customizable with toppings like avocado and black beans, it’s an ideal choice for a satisfying meal.

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs
2 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp garlic powder
Salt and black pepper, to taste

For the Street Corn Topping:

1 ½ cups sweet corn kernels (grilled, if possible)
¼ cup red onion, thinly sliced (optional)
2 tbsp sour cream
2 tbsp mayonnaise
¼ cup cotija cheese, crumbled
½ tsp chili powder
Salt and black pepper, to taste
Lime wedges

For the Rice and Assembly:

2 cups cooked jasmine rice
Fresh cilantro (optional, for garnish)

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Instructions

Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken and marinate for 15-30 minutes in the refrigerator.
Prepare the Street Corn Topping: In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, and black pepper. Set aside.
Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for about 8-10 minutes per side until golden brown and fully cooked. Let it rest before slicing.
Assemble the Bowls: Divide jasmine rice into bowls. Top with sliced chicken and a generous serving of the street corn mixture. Garnish with fresh cilantro and serve with lime wedges.

Notes

Make It Spicy: Add diced jalapeños or extra chili powder.
Grill Alternative: If no grill is available, char corn in a skillet or broil in the oven.
Dairy-Free Option: Swap sour cream and mayo with dairy-free alternatives.
Protein Variations: Substitute chicken with grilled shrimp, tofu, or turkey.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican