Street Corn Chicken and Rice Bowls

My Street Corn Chicken and Rice Bowls are one of our absolute favorites this time of year. It’s supposed to be really hot here over the weekend, so I meal prepped this to have on hand. Grill the corn and chicken to keep from heating up your kitchen. It’s a lighter, refreshing recipe, and the flavor combination is just too good. 🤤

Street Corn Chicken and Rice Bowls 🍋‍🟩🍚🌽

Ingredients:

For the Chicken:

4 chicken thighs, boneless and skinless

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels

¼ cup thinly sliced red onion

1 cup sour cream

2 tbsp mayonnaise

½ cup cotija cheese, crumbled

1 tsp chili powder

Salt and pepper, to taste

1 lime cut into wedges

For the Rice and Garnish:

3 cups cooked rice

Fresh cilantro, for garnish

Directions:

Season and marinate the chicken:

Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the refrigerator.

Cook the chicken:

Heat a skillet over medium-high heat. Sear the chicken and cook for 8-10 minutes per side until done. Rest, then slice.

Prepare the street corn topping:

Mix 1 cup corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.

Assemble the bowls:

Add rice, sliced chicken, street corn topping, extra cheese, and cilantro to each bowl. Enjoy!