Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl features grilled chicken thighs topped with a flavorful street corn mixture, served over a bed of rice.
Equipment
- Grill
- Mixing bowl
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels grilled preferred
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 piece lime cut into wedges
For the Rice and Assembly
- 3 cups cooked rice
- to taste fresh cilantro for garnish
Instructions
- Marinate the chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper for at least 15 minutes.
- Grill the chicken thighs over medium heat for about 6-7 minutes per side or until fully cooked. Remove from grill and let rest.
- In a mixing bowl, combine the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper.
- Slice the grilled chicken and serve it over cooked rice. Top with the street corn mixture and garnish with lime wedges and fresh cilantro.
Notes
You can adjust the spice level by adding more chili powder or fresh jalapeños. Feel free to add other toppings like avocado or tomatoes.