For the Chicken:
- 4 chicken thighs, boneless and skinless
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 2 cups sweet corn kernels, grilled if possible – thawed from frozen
- ⅓ cup thinly sliced red onion
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons crumbled Cotija cheese (plus extra for garnish)
- 1 pinch chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 4 cups cooked jasmine rice
- Fresh cilantro for garnish
Marinate the Chicken
In a bowl, whisk together 1 tablespoon of lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and a pinch of black pepper.
Add 1½ pounds of boneless chicken thighs and toss to coat.
Cover and chill for 15–30 minutes.
Sear the Chicken
Heat a skillet over medium-high heat. Add the marinated thighs and cook for 8–10 minutes per side until golden and cooked through.
Transfer to a plate, let rest for 5 minutes, then slice into strips or chunks.
Mix the Street Corn Topping
In a bowl, combine 2 cups of grilled or thawed frozen corn, ⅓ cup thinly sliced red onion, 3 tablespoons sour cream, 2 tablespoons mayonnaise, and 2 tablespoons crumbled Cotija cheese.
Season with a pinch of chili powder, salt, pepper, and a squeeze of lime. Stir to combine.
Reheat the Rice
Place 4 cups of cold jasmine rice in a microwave-safe dish along with a splash of water. Heat on medium power, stirring once, until warm and fluffy. Alternatively, warm in a pan over low heat, stirring until heated through.
Assemble the Bowls
Divide the rice among four bowls. Top each with sliced chicken and a generous scoop of the street corn mixture.
Sprinkle extra Cotija cheese and fresh cilantro leaves over the top. Tuck a lime wedge on the side.
Garnish and Serve
Drizzle with additional sour cream if desired and finish with a sprinkle of Tajín or extra chili powder. Serve warm with lime wedges for squeezing just before eating.
Street Corn Chicken Rice Bowl
Ingredients
For the Chicken:
- 4 chicken thighs, boneless and skinless
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 2 cups sweet corn kernels, grilled if possible – thawed from frozen
- ⅓ cup thinly sliced red onion
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons crumbled Cotija cheese, plus extra for garnish
- 1 pinch chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 4 cups cooked jasmine rice
- Fresh cilantro for garnish
Instructions
- Whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken thighs, coat, cover, and chill for 15–30 minutes.
- Heat skillet over medium-high. Cook marinated thighs 8–10 mins per side until done. Rest 5 mins, then slice.
- Combine corn, red onion, sour cream, mayo, Cotija cheese, chili powder, salt, pepper, and lime in a bowl. Stir to mix.
- Reheat 4 cups jasmine rice in microwave with water splash or in a pan until warm and fluffy.
- Divide rice into four bowls. Top with sliced chicken and street corn mixture. Garnish with extra Cotija, cilantro, and lime wedges.
- Drizzle with sour cream and sprinkle with Tajín or chili powder if desired. Serve warm with lime wedges.