Corn Chicken Rice Bowl (Print-Friendly Version)
Savory chicken, corn on the grill, zesty lime, creamy Cotija cheese, and rice make a tasty meal.
# Ingredients You'll Need:
→ For the Chicken
01 -
1 tablespoon chili powder
02 -
4 boneless, skinless chicken thighs
03 -
0.5 teaspoon garlic powder or 2 minced garlic cloves
04 -
0.25 teaspoon freshly ground black pepper
05 -
0.5 teaspoon fine sea salt
06 -
1 teaspoon ground cumin
07 -
1 tablespoon avocado oil
08 -
1 tablespoon freshly squeezed lime juice
→ For the Street Corn Topping
09 -
1 lime, cut into wedges
10 -
2 tablespoons mayonnaise
11 -
0.5 cup crumbled Cotija cheese (plus extra for garnish)
12 -
1 cup grilled or sautéed sweet corn kernels
13 -
0.25 cup thinly sliced red onion
14 -
1 teaspoon chili powder
15 -
Sea salt and black pepper, to taste
16 -
1 cup sour cream (set aside half for drizzling)
→ For the Rice and Assembly
17 -
3 cups cooked white rice
18 -
Fresh cilantro leaves, for garnish
# How to Make It:
01 -
If you like, drizzle some of the reserved sour cream on top. You can also sprinkle with Tajín or add toppings like sliced radish, avocado, black beans, jalapeños, or pico de gallo. Serve warm with a lime squeeze.
02 -
Mix together the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add the chicken thighs and cover well. Refrigerate for 15 to 30 minutes.
03 -
Split the rice into serving bowls. Add sliced chicken, a hefty spoonful of the street corn topping, extra Cotija cheese, and fresh cilantro. Don't forget the lime wedges!
04 -
In a bowl, stir together grilled corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper, and add fresh lime juice to taste.
05 -
Heat a skillet on medium-high. Cook the chicken thighs for 8 to 10 minutes on each side or until they're done. Move to a board, let it sit for 5 minutes, then slice.
06 -
In a pan, warm the cooked rice with a splash of water on low heat until it's fluffy and hot.
# Extra Information:
01 -
For more flavor, grill the corn until it's slightly charred or cook it in a hot skillet.
02 -
Use fresh lime juice for the best taste and acidity.
03 -
When reheating rice, add a bit of water to keep it light and fluffy.
04 -
If you want to turn up the heat, mix in some chopped jalapeño or cayenne powder with the street corn topping.
05 -
Toppings like diced avocado, guacamole, shredded lettuce, pico de gallo, green onions, hot sauce, or slices of radish make great garnishes.