Easy Street Corn Chicken Rice Bowl
A delightful bowl harmonizing seasoned chicken, sweet corn, and rich toppings, perfect for any occasion.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the chicken
- 4 pieces boneless skinless chicken thighs Juicy tenderness when cooked
- 1 tablespoon lime juice Adds brightness
- 1 tablespoon avocado oil For a lovely sear
- 1 teaspoon chili powder Aromatic seasoning
- 1/2 teaspoon garlic powder Fragrant seasoning
- to taste salt For seasoning
- to taste black pepper For seasoning
For the corn mixture
- 1 cup sweet corn kernels Provides a sweet crunch
- 1/4 cup thinly sliced red onion For a gentle bite
- 1/2 cup sour cream Adds rich creaminess
- 2 tablespoons mayonnaise For richness
- 1/4 cup crumbled Cotija cheese Brings a salty finish
- to taste chili powder For seasoning
- to taste salt Be cautious; Cotija is salty
- 3 cups cooked rice Fluffy and warm
- for garnish fresh cilantro Adds herbal lift
Instructions
Preparation
- In a large bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper to create a marinade.
- Add the chicken thighs, coating them thoroughly, and marinate for at least 15 minutes.
Cooking the Chicken
- Heat a skillet over medium-high heat.
- Cook each marinated thigh for 8 to 10 minutes on each side until golden-brown and cooked through.
- Remove from the pan and let rest for a few minutes.
Preparing the Corn Mixture
- In a mixing bowl, combine grilled corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and a dash of chili powder, salt, and pepper.
Reheating the Rice
- Reheat cooked rice in a pot with a splash of water over low heat.
Assembly
- Spoon warm rice into bowls, layer on sliced chicken, and top with the corn mixture.
- Garnish with extra Cotija cheese and fresh cilantro.
Notes
Ensure all ingredients are fresh and consider using additional garnishes for a festive touch. Avoid rushing the marinating step and watch the chicken closely to prevent overcooking.