Description
Mexican street corn meets comfort food in this chicken rice bowl, blending smoky grilled flavors with creamy, zesty goodness. Kernels of sweet corn, tender chicken, and perfectly seasoned rice create a satisfying meal that brings bold Southwest cuisine right to your plate.
Ingredients
Scale
Protein:
- 4 chicken thighs, boneless and skinless
Street Corn Topping:
- 1 cup sweet corn kernels (grilled or frozen)
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup thinly sliced red onion
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 lime, cut into wedges
Seasonings and Herbs:
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
Base:
- 3 cups cooked rice
Instructions
- Whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper to create a vibrant marinade for the chicken thighs.
- Submerge chicken in the marinade and refrigerate for 15-30 minutes to enhance flavor penetration.
- Preheat skillet to medium-high heat (around 375°F) and cook chicken for 8-10 minutes per side until internal temperature reaches 165°F.
- Allow chicken to rest for 3-4 minutes, then slice against the grain for tender pieces.
- Mix grilled corn kernels with diced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder to create a creamy street corn topping.
- Season corn mixture with salt, pepper, and fresh lime juice for balanced flavor.
- Reheat rice with a small splash of water, fluffing gently to restore moisture and texture.
- Construct bowls by layering warm rice as the base, followed by sliced chicken.
- Generously spoon street corn topping over chicken, ensuring even distribution.
- Sprinkle additional Cotija cheese and chopped cilantro for garnish.
- Optional: Add a light dusting of Tajin or drizzle extra sour cream for enhanced flavor profile.
- Serve immediately with fresh lime wedges for an optional zesty squeeze.
Notes
- Letting chicken sit in lime juice mixture helps tenderize and infuse deep, zesty flavors without overwhelming the meat.
- Grill corn until slightly blackened for smoky, caramelized notes that enhance the street corn topping’s complexity.
- Customize chili powder and Tajin amounts to create mild or fiery versions suitable for different heat tolerances.
- Swap regular Cotija cheese for dairy-free alternatives and ensure all spices are certified gluten-free for sensitive diners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 585 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 35 g
- Saturated Fat: 11 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg