Street Corn Chicken Rice Bowl
A delicious Mexican-inspired rice bowl featuring tender spiced chicken thighs topped with creamy elote-style street corn. Ready in just 25 minutes, this one-pan meal combines smoky, creamy, and tangy flavors for the perfect
Ingredients
- 4 pieces chicken thighs boneless, skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder for chicken marinade
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sweet corn kernels
- 1/4 cup red onion thinly sliced
- 1 cup sour cream divided
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese crumbled, plus extra for garnish
- 1 tsp chili powder for corn topping
- 1 whole lime cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish, chopped roughly
Instructions
- Marinate the Chicken: Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a shallow dish. Add chicken thighs and coat completely with marinade. Massage spices into meat and let marinate for at least 15 minutes.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated chicken thighs and cook for 8-10 minutes without moving them. Flip and cook another 8-10 minutes until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Prepare Street Corn Topping: If using frozen corn, sauté in a hot skillet for 3-4 minutes until lightly charred. In a mixing bowl, combine corn, sliced red onion, half the sour cream, mayonnaise, half the cotija cheese, and chili powder. Season with salt, pepper, and lime juice. Taste and adjust seasonings.
- Assemble Your Bowl: Place a generous scoop of warm rice in each bowl. Slice rested chicken and arrange over rice. Drizzle any pan juices over chicken. Add a large spoonful of street corn topping. Sprinkle with extra cotija cheese, fresh cilantro, and serve with lime wedges.
Notes
Chicken Success: Don't move chicken while cooking to create perfect sear
Corn Char: For authentic flavor, char fresh corn directly over gas flame
Rice Prep: Day-old rice works perfectly; reheat with splash of water
Storage: Keep components separate in refrigerator for up to 4 days
Variations: Try shrimp, fish, or black beans instead of chicken
Dairy-Free: Use coconut yogurt instead of sour cream and nutritional yeast instead of cheese
Make-Ahead: Marinate chicken up to 24 hours ahead; corn topping improves overnight
Corn Char: For authentic flavor, char fresh corn directly over gas flame
Rice Prep: Day-old rice works perfectly; reheat with splash of water
Storage: Keep components separate in refrigerator for up to 4 days
Variations: Try shrimp, fish, or black beans instead of chicken
Dairy-Free: Use coconut yogurt instead of sour cream and nutritional yeast instead of cheese
Make-Ahead: Marinate chicken up to 24 hours ahead; corn topping improves overnight
