Street Corn Chicken Rice Bowl
A vibrant and flavorful rice bowl inspired by Mexican street corn (elote), featuring tender lime-marinated chicken thighs, creamy street corn topping, and fluffy rice. Perfect for easy weeknight dinners, meal prep, and customizable to suit your taste.
Ingredients
- Chicken
- 4 boneless skinless chicken thighs
- 1 tbsp fresh lime juice
- 1 tbsp avocado oil or high-heat cooking oil
- 1 tsp chili powder
- ½ tsp garlic powder or 2 minced fresh cloves
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Street Corn Topping
- 1 cup sweet corn kernels grilled preferred, frozen works
- ¼ cup thinly sliced red onion
- ½ cup sour cream reserve half for drizzling
- 2 tbsp mayonnaise
- ½ cup crumbled cotija cheese plus extra for garnish
- 1 tsp chili powder
- Salt and pepper to taste
- Assembly
- 3 cups cooked rice day-old preferred
- Fresh cilantro chopped (for garnish)
- 1 whole lime cut into wedges (for serving)
Instructions
- Prepare the Chicken Marinade:
- In a small bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and pepper until well combined. Coat chicken thighs thoroughly with the marinade. Marinate for at least 15-20 minutes at room temperature or overnight in the fridge for deeper flavor.
- Cook the Chicken:
- Heat a cast-iron or heavy skillet over medium heat. Place chicken thighs with space between each. Cook undisturbed for 6-7 minutes until golden brown, then flip and cook another 6-7 minutes until internal temperature reaches 165°F (75°C). Rest for 3-4 minutes before slicing.
- Make the Street Corn Topping:
- In a medium bowl, combine corn kernels, red onion, half the sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper. Stir gently until creamy but not watery. Adjust seasoning to taste.
- Assemble the Bowls:
- Divide rice evenly into bowls. Arrange sliced chicken thighs on top. Add a generous scoop of street corn mixture beside the chicken. Drizzle reserved sour cream over the bowl and sprinkle extra cotija cheese.
- Garnish and Serve:
- Finish with chopped cilantro and a lime wedge. Serve immediately while chicken is warm.
Notes
Cotija Cheese Substitute: If unavailable, use crumbled feta or grated Parmesan. Meal Prep: Store components separately in airtight containers for up to 4 days in the fridge. Freeze cooked chicken and rice for up to 3 months. Variations: Add jalapeños for heat; swap chicken thighs for breasts, shrimp, tofu, or tempeh. Serve over quinoa, cauliflower rice, or lettuce for different textures. Tip: Use a meat thermometer to ensure safe cooking temperature and avoid dryness. Frozen Corn: Thaw and drain well; optionally sauté for 2-3 minutes to add charred flavor.
