Street Corn Chicken Rice Bowl (Print-Friendly Version)

Layered with juicy chicken thighs, sweet grilled corn, Cotija cheese, and tangy lime, this bowl brings bold flavors perfect for summer meals or meal prep. A satisfying, customizable dish that stands out for quick weeknight dinners or July gatherings—definitely one to keep handy.

# Ingredients You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon lime juice
03 - 1 tablespoon avocado oil
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Street Corn Topping

08 - 1 cup sweet corn kernels, grilled or sauteed
09 - 1/4 cup red onion, thinly sliced
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1/2 cup Cotija cheese, crumbled
13 - 1 teaspoon chili powder
14 - Salt and pepper to taste
15 - 1 tablespoon lime juice

→ Base and Garnishes

16 - 3 cups cooked rice
17 - Extra Cotija cheese, for serving
18 - Fresh cilantro, chopped, for garnish
19 - 1 lime, cut into wedges
20 - Additional sour cream, for drizzling (optional)
21 - Tajín seasoning, for sprinkling (optional)

# How to Make It:

01 - In a large bowl, combine lime juice, avocado oil, chili powder, cumin, salt, and black pepper. Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for 15 to 30 minutes.
02 - Preheat a large skillet over medium-high heat. Add marinated chicken and sear for 8 to 10 minutes per side, until fully cooked. Transfer to a cutting board and let rest; slice into strips.
03 - In a mixing bowl, stir together grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice until well combined.
04 - Place cooked rice in a microwave-safe bowl with a splash of water. Cover and microwave until warm and fluffy, stirring as needed.
05 - Divide rice among four serving bowls. Top each with sliced chicken, a generous spoonful of street corn topping, extra Cotija, and chopped cilantro. Garnish with lime wedges.
06 - Drizzle with additional sour cream if desired and sprinkle with Tajín seasoning for added flavor. Serve warm, offering extra lime wedges on the side.

# Extra Suggestions:

01 - For a smoky note, grill or char the corn before mixing into the topping.
02 - Use freshly squeezed lime juice to brighten both the marinade and the topping.
03 - Reheat rice with a small amount of water to preserve its texture.
04 - For added heat, include diced jalapeño or a pinch of cayenne in the corn topping.
05 - Suggested toppings: diced avocado, pico de gallo, fresh or pickled jalapeños, shredded lettuce, or sliced radishes.

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