Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder (or 2 minced fresh garlic cloves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible – fresh or frozen)
- ¼ cup thinly sliced red onion (optional)
- 1 cup sour cream (save half to drizzle on top)
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 3 cups cooked Jasmine rice
- Fresh cilantro, for garnish (optional)
Instructions
- Season & Marinate the Chicken: In a bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing to coat them evenly. Marinate in the fridge for at least 15-30 minutes to infuse maximum flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 8-10 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into chunks or strips.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled corn (or sautéed frozen corn), thinly sliced red onion, ½ cup sour cream, mayonnaise, crumbled Cotija cheese, and 1 teaspoon of chili powder. Season with salt, pepper, and a generous squeeze of lime juice. Mix everything well until combined.
- Prepare the Rice: If using cold or leftover jasmine rice, add a splash of water and reheat it in the microwave or in a pan over low heat until it’s warm and fluffy. Stir occasionally for even reheating.
- Assemble the Bowls: Start with a base of warm rice in each bowl. Top with the sliced chicken, a generous spoonful of the street corn mixture, extra crumbled Cotija cheese, and fresh cilantro. Place a lime wedge on the side for added zest.
- Serve: Serve warm, and for an extra flourish, drizzle with the remaining sour cream and sprinkle with TajÃn or extra chili powder. A final squeeze of lime before eating truly elevates the flavors!
Notes
- Char the Corn: For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings.
- Use Fresh Lime Juice: Fresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo.
- Reheat Rice with Water: When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
- Add Extra Heat: For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.
- Extra Topping Ideas: Diced Avocado or Guacamole, Pico de Gallo, Sliced Jalapeños, Shredded Lettuce, Radish Slices, Sliced Green Onions, Hot Sauce or Sriracha.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet, Grilling
- Cuisine: American, Mexican
Keywords: Street Corn Chicken Rice Bowl, Elote Bowl, Mexican Rice Bowl, Chicken Bowl, Dinner, Lunch, Easy Recipe, Customizable, Weeknight Meal, Chicken Thighs, Cotija Cheese, Lime, Chili Powder.
