Description
Elevate your dinner experience with this Easy Street Corn Chicken Rice Bowl, a delightful fusion of tender chicken thighs, smoky grilled corn, and rich Cotija cheese, all drizzled with a zesty lime sauce. This vibrant dish is not only a feast for the eyes but also customizable, allowing you to mix and match toppings like creamy avocado, hearty black beans, or fresh cilantro to suit your taste. Perfect for busy weeknights or meal prep, this bowl is packed with bold flavors that will leave you craving more.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- ½ cup Cotija cheese
- 3 cups cooked rice
- Lime juice and zest
- Avocado oil
- Chili powder
- Garlic powder
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes per side until golden brown and fully cooked. Let rest before slicing.
- In a bowl, mix grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and lime juice.
- Reheat cooked rice until warm and fluffy.
- Assemble bowls by layering rice, sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro. Serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 610
- Sugar: 5g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 135mg