Street Corn Chicken Rice Bowl
  1. Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.

  2. Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.

  3. Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.

  4. Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.

  5. Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.

  6. Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.

  7. Serve warm with an optional squeeze of lime.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

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