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Packed with the sunny tastes of Mexican street corn, these chicken and rice bowls mix up charred corn, zingy lime, salty cotija, juicy chicken, and fluffy rice. You get loads of flavors and textures with every forkful—creamy, tangy, sweet, and savory all at once.
I came up with this one while I was on a total street corn kick. I wanted a fun meal with those flavors. Now, it's my trusty crowd-pleaser for get-togethers—folks have a blast building their perfect bowls.
Tasty Ingredients
- Jasmine rice: The gentle floral scent is a natural match for all those flavor-packed toppings
- Chili powder: Gives warmth but not crazy heat; stick to the plain ground chili stuff, not those blends
- Lime juice: Fresh-squeezed makes everything pop, plus you'll use it all over—in the chicken and the toppings
- Cotija cheese: That crumbly Mexican cheese adds salty bits on top. If you get it fresh, it tastes milder
- Fresh corn: Blacken those sweet kernels till they're golden and a little toasty—that's key for that street vibe
- Boneless chicken thighs: These stay super juicy, even if you cook 'em a tad longer than planned
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Simple Step-By-Step
- Build your bowls:
- Ladle some warm rice in first, top with cut chicken, add charred corn, and finish off with lots of sauce. How you layer it really shows off the colors and flavors
- Blend the sauce:
- Whisk together lime juice, mayo, and sour cream till smooth. You want just enough thickness for it to coat everything, but still drizzle
- Finish cooking the chicken:
- Sear on medium-high to get that beautiful golden outside but keep the inside juicy. Give it a quick rest before slicing so all those juices stay in
- Crisp the corn:
- Get your skillet nice and hot, then add corn in one flat layer. Wait for some good browning before stirring. Those charred bits make it taste extra special
- Coat the chicken:
- Slather on the marinade, rubbing it right into the thighs. Let them sit at least 15 minutes—plenty of time to pull together the other toppings
- Mix up the marinade:
- Stir together spices, lime juice, and avocado oil in a small bowl. Tastes pretty bold at this point, but it'll mellow out once it cooks in
This meal's super flexible—you can throw in black beans for more protein or avocado if you're after more creamy texture. It’s just a starting point, really.
I often keep a batch of these goodies in the fridge, each stored separately. I just scoop and layer whenever lunch or dinner comes up fast.
One thing I picked up from making this? Build up flavors as you go. Each topping should be delicious on its own, so the whole thing together really sings.
My favorite remix is throwing on pickled onions and cubes of mango—you get sweet, tangy, and savory all in one. Every bite's a little different and super fun.
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After tons of tries, this bowl just nails the cozy-yet-fun dinner vibe. Simple stuff, cooked with care, can honestly become something pretty awesome. Whether I'm packing up lunches or throwing a laid-back dinner, these always hit the spot with my crew.