Description
A delicious Street Corn Chicken Rice Bowl featuring marinated chicken thighs, charred corn, and creamy toppings.
Ingredients
Scale
- 4 chicken thighs (boneless, skinless)
- 1 tbsp lime juice, freshly squeezed
- 1 tbsp avocado oil, for cooking
- 1 tsp chili powder, for seasoning
- 1 tsp cumin powder, for seasoning
- 1/2 tsp garlic powder, for seasoning
- 1/2 tsp salt, for seasoning
- 1/4 tsp black pepper, for seasoning
- 1 cup sweet corn kernels (grilled or frozen)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese (plus extra for garnish)
- 1 tsp chili powder (for corn mixture)
- Salt and pepper to taste
- 1 lime (cut into wedges)
- 3 cups cooked jasmine rice
- Fresh cilantro, for garnish
- 1 tbsp lime juice, for chicken marinade
- 1 tsp chili powder, for corn topping
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a mixing bowl, combine lime juice, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs to this marinade, ensuring they are well coated. Allow the chicken to marinate for 15 minutes.
- Cook the Chicken: Heat the frying pan or skillet over medium-high heat and add the avocado oil. Once hot, place the marinated chicken in the skillet. Cook until golden brown and the internal temperature reaches 165 degrees F, about 6-8 minutes per side. Use a meat thermometer to ensure the chicken is not overcooked.
- Char the Corn: In the same skillet, remove the chicken and add the sweet corn. Cook until the corn is slightly charred and golden, about 5 minutes. Avoid stirring often to achieve those nice char marks.
- Prepare the Rice: Reheat your cooked jasmine rice with a splash of water in a covered pot over low heat. Cook until it steams and is fluffy, about 5 minutes. Make sure not to overcook; you want the rice to remain airy and light.
- Assemble the Bowl: Start with a layer of jasmine rice in each bowl. Top with slices of the juicy chicken and add the charred corn. Drizzle the mixture of sour cream and mayonnaise over the top. Sprinkle cotija cheese and an additional squeeze of fresh lime juice for brightness. Garnish with fresh cilantro.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container at temperatures below 40 degrees F for up to 3 days. Reheat gently on the stove or in the microwave before serving.
- Expert Tips: For deeper flavor, char the corn on high heat until golden and fragrant.
- To keep rice fluffy, reheat with a splash of water.
- For added heat, incorporate chopped jalapeno or cayenne pepper into the corn mixture.
- Reheating Instructions: Reheat chicken in a skillet over medium heat until warmed through, about 5 minutes. Reheat rice with a splash of water on low heat until fluffy, about 5 minutes.
- Serving Suggestions: Serve with lime wedges for extra zest and a side of black beans for additional protein. Top with diced avocado or pico de gallo if desired.
- Recipe Variations: Substitute chicken thighs with chicken breasts for a leaner option. Use Greek yogurt instead of sour cream for a different flavor. Swap the jasmine rice with quinoa for a unique grain experience.
- Ingredient Notes: Select fresh corn for grilling; it should be sweet and plump for the best flavor. If cotija cheese is not available, feta or queso fresco can be used as a substitute. When choosing rice, ensure it is uncooked and white or brown for best results.
Nutrition
- Calories: 512
- Sugar: 0g
- Sodium: 0mg
- Fat: 28.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43.5g
- Fiber: 0g
- Protein: 22.6g
- Cholesterol: 0mg