Description
This Corn Chicken Rice Bowl combines tender marinated chicken thighs with a creamy, tangy street corn mixture served over fluffy jasmine rice. The dish is bursting with vibrant flavors from fresh lime, chili powder, cotija cheese, and cilantro, making it a satisfying and flavorful meal perfect for lunch or dinner.
Ingredients
For the Chicken
- 1 pound Chicken Thighs
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Avocado Oil
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
For the Street Corn Mixture
- 2 cups Sweet Corn Kernels
- 1 medium Red Onion, Diced
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 1/2 cup Cotija Cheese
For the Rice Bowl
- 2 cups Cooked Jasmine Rice
- 1/4 cup Fresh Cilantro Leaves
- Tajín Seasoning (Optional, for extra flavor)
- Lime Wedges (for garnish)
- Additional Cotija Cheese (for garnish)
Instructions
- Marinate Chicken: In a bowl, combine fresh lime juice, avocado oil, chili powder, ground cumin, garlic powder, kosher salt, and black pepper. Add chicken thighs and marinate for 15-30 minutes to infuse the flavors.
- Cook Rice: Prepare jasmine rice according to package instructions. Once cooked, allow it to rest for a few minutes to ensure fluffy texture.
- Char Corn: Heat a skillet over medium-high heat. Cook sweet corn kernels until they develop a charred, slightly blackened appearance, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Cook Chicken: Using the same skillet, cook marinated chicken thighs for 8-10 minutes on each side until golden brown and thoroughly cooked. Remove from heat, let rest for a few minutes, then slice into strips.
- Prepare Street Corn Mixture: In a mixing bowl, combine the charred corn, diced red onion, sour cream, mayonnaise, cotija cheese, and an additional sprinkle of chili powder. Mix well to evenly combine all ingredients.
- Assemble Bowls: Divide the cooked jasmine rice into serving bowls. Top each with sliced chicken and a generous spoonful of the street corn mixture. Garnish with extra cotija cheese, fresh cilantro leaves, lime wedges, and optional Tajín seasoning for added flavor.
Notes
- For a spicier kick, add extra chili powder or a dash of cayenne to the chicken marinade.
- Use fresh lime juice for the best flavor impact.
- Avocado oil is used for its high smoke point and neutral flavor; however, olive oil can be substituted if needed.
- If cotija is unavailable, feta cheese is a good alternative.
- To save time, cook rice ahead of time or use leftover rice.
- Leftover chicken makes excellent additions to salads or tacos.
