Description
A vibrant, flavor-packed dish combining juicy chicken thighs, smoky grilled corn, creamy street corn topping, and fluffy rice. It’s the perfect meal for weeknights or meal prep, with a balance of fresh lime, smoky chili, and rich cotija cheese. Ready in just under an hour, this bowl is everything you need for a satisfying, quick dinner.
Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs
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1 tbsp lime juice
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1 tbsp avocado oil
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1 tsp chili powder
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1 tsp cumin powder
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½ tsp garlic powder (or 2 minced garlic cloves)
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½ tsp salt
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¼ tsp black pepper
For the Street Corn Topping:
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1 cup sweet corn kernels (grilled, if possible—frozen works too)
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¼ cup thinly sliced red onion
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1 cup sour cream (save half to drizzle on top)
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2 tbsp mayonnaise
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½ cup crumbled cotija cheese (plus extra for garnish)
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1 tsp chili powder
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Salt and pepper to taste
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1 lime (cut into wedges)
For the Rice and Assembly:
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3 cups cooked rice
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Fresh cilantro for garnish
Instructions
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Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs, tossing them to coat. Let the chicken marinate for 15-30 minutes in the fridge.
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Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken thighs and cook for 8-10 minutes per side until fully cooked through (internal temperature of 165°F). Once cooked, let the chicken rest for a few minutes before slicing.
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Prepare the Street Corn Topping: In a mixing bowl, combine grilled or sautéed corn, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt and pepper, and squeeze in fresh lime juice to taste.
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Reheat the Rice: If you’re using leftover rice, reheat it in a pan with a splash of water until warm and fluffy.
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Assemble the Bowl: Start with a base of rice in each bowl. Top with sliced chicken, a generous portion of the street corn topping, extra cotija cheese, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
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Optional: Drizzle extra sour cream or a dash of Tajín on top for extra flavor and heat!
Notes
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For a smoky flavor, grill the corn on a high heat until lightly charred, or sauté frozen corn in a hot skillet for a few minutes.
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Add a kick by mixing chopped jalapeños or cayenne pepper into the street corn topping.
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Feel free to substitute chicken thighs with breasts for a leaner option, or try shrimp for a seafood twist.
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If you’re preparing this for meal prep, store each component separately in airtight containers for up to 4 days.
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For a dairy-free version, use coconut cream in place of sour cream and dairy-free mayo.
- Equipment:
1 Skillet
1 Wooden Cutting Board
1 Chef Knife
2 Mixing Bowls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 512 kcal
- Sugar: 4.8g
- Sodium: 529mg
- Fat: 28.2g
- Saturated Fat: 5.4g
- Unsaturated Fat: 18.3g
- Trans Fat: 0g
- Carbohydrates: 43.5g
- Fiber: 4.2g
- Protein: 22.6g
- Cholesterol: 92mg
Keywords: Street corn, chicken rice bowl, grilled corn, Mexican rice bowl, cilantro lime rice, easy chicken recipe