Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines tender chicken thighs, smoky grilled corn, creamy Cotija cheese, and a zesty lime sauce in one bowl. Perfect for a quick lunch or an easy dinner, this customizable meal allows you to tailor it with your favorite toppings like avocado or jalapeños.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Main Dishes Cuisine: Mexican Keyword: For extra flavor, grill the corn until slightly charred. Customize with toppings like pico de gallo or sliced jalapeños to suit your taste. This recipe is great for meal prep; store leftovers in an airtight container in the fridge for up to three days. Servings: Serves 4 Calories: 550kcal Author: Tisha

Ingredients

4 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
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
Salt and pepper, to taste
1 lime, cut into wedges
3 cups cooked rice
Fresh cilantro, for garnish

Instructions

Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
Cook marinated chicken in a skillet over medium-high heat for 8-10 minutes per side until golden brown. Let rest and slice.
In a separate bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
Reheat cooked rice until warm.
Assemble bowls with rice topped with sliced chicken and street corn mixture. Garnish with cilantro and lime wedges.

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