Description
This vibrant Street Corn Chicken Rice Bowl combines juicy, chili-spiced chicken thighs with a zesty and creamy street corn salad, served over fragrant jasmine rice. Topped with crumbled Cotija cheese, lime wedges, and fresh cilantro, this dish offers a perfect balance of smoky, tangy, and savory flavors in a quick, easy-to-prepare meal ideal for weeknights or casual get-togethers.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Street Corn Salad
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ¼ cup Cotija cheese, crumbled
- ½ teaspoon chili powder
- Salt and black pepper, to taste
Assembly & Garnishes
- 2 cups cooked jasmine rice (or preferred rice)
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Prepare the Street Corn Salad: In a separate bowl, mix the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and black pepper. Adjust seasoning to taste. Set aside to let flavors meld while cooking the chicken.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice char on the outside. Remove from heat and let rest for a few minutes before slicing.
- Assemble the Rice Bowls: Divide the cooked jasmine rice evenly between four bowls. Top each with sliced chicken and a generous helping of the street corn salad. Garnish with fresh cilantro and lime wedges for squeezing over the top. Serve immediately for best flavor and texture.
Notes
- Grilling the corn kernels adds a smoky flavor but using sautéed or boiled corn works well too.
- Chicken thighs can be substituted with chicken breasts but may require slightly less cooking time.
- For a lighter option, use Greek yogurt instead of mayonnaise and sour cream in the corn salad.
- Adjust the spice level by increasing or decreasing the chili powder according to your taste preferences.
- Jasmine rice can be swapped for brown rice or quinoa for a healthier alternative.
