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Street Corn Chicken Rice Bowl

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A vibrant and filling bowl featuring grilled chicken, charred corn, cotija cheese, and rice, perfect for a weeknight dinner or meal prep.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 cup sweet corn kernels
  • 1 cup sour cream
  • ½ cup Cotija cheese
  • 3 cups cooked rice
  • Lime juice and zest (from 1 lime)
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup thinly sliced red onion
  • 2 tbsp mayonnaise
  • Salt and pepper (to taste)
  • 1 lime (cut into wedges)
  • Fresh cilantro (for garnish)

Instructions

  1. Marinate chicken thighs in lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper for at least 15 minutes.
  2. Grill marinated chicken on medium-high heat for about 6-7 minutes on each side until cooked through (internal temperature of 165°F).
  3. Grill corn until charred or heat frozen corn; mix with sliced red onion.
  4. Combine sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper for the sauce.
  5. Assemble bowls with a base of rice topped with sliced chicken, corn mixture, and drizzle with sauce. Garnish with lime wedges and fresh cilantro.

Notes

Pat chicken dry before marinating for better spice adherence. Let chicken rest after grilling for juiciness.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-rice-bowl-3/