Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that brings together juicy chicken thighs, smoky grilled corn, and creamy Cotija cheese. Perfect for busy weeknights or lively gatherings with friends, this customizable bowl lets you tailor each serving with your favorite toppings like avocado or black beans. Ready in just about 50 minutes, it’s not only quick and easy to prepare but also packed with nutritious ingredients. Each bite offers a delicious explosion of flavor that will leave your taste buds craving more!
1. Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
2. Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes per side until golden brown; slice after resting.
3. In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice for zest.
4. Reheat cooked rice and divide among bowls; top with sliced chicken and street corn mixture.
5. Garnish with extra Cotija cheese, cilantro, and lime wedges.
You can substitute Cotija cheese with feta if unavailable. For added heat, toss in diced jalapeños. Black beans or avocado make great optional toppings. Grilled corn adds a smoky touch, but canned or frozen corn works in a pinch.
Find it online: https://paulakitchen.com/street-corn-chicken-rice-bowl/