Zesty Street Corn Chicken Rice Bowl

Introduction:
This Street Corn Chicken Rice Bowl is a fiesta of flavor in every bite. Juicy, marinated chicken thighs are grilled to perfection and served over fluffy rice with a creamy, cheesy street corn topping. It’s an easy weeknight meal or meal-prep favorite with bold spices, fresh herbs, and a zesty lime finish.

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

1/2 teaspoon garlic powder or 2 minced garlic cloves

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled or thawed from frozen)

1/4 cup thinly sliced red onion

1 cup sour cream (reserve half for drizzling)

2 tablespoons mayonnaise

1/2 cup Cotija cheese, crumbled (plus extra for garnish)

1 teaspoon chili powder

Salt and pepper, to taste

1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice

Fresh cilantro, for garnish

Optional: Tajín seasoning, for sprinkling

How to Make:

Marinate the Chicken:

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