Juicy, spiced chicken thighs served over fluffy rice and topped with creamy, zesty street corn salad—an easy, satisfying dinner bursting with bold flavors!
Servings & Timing
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 bowls
Dietary Tags: High-Protein, Mexican-Inspired, Comfort Food
📝 Ingredients
For the Chicken:
4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic powder (or 2 minced garlic cloves)
½ tsp salt
¼ tsp black pepper
For the Street Corn Topping:
1 cup sweet corn kernels (grilled or frozen)
¼ cup thinly sliced red onion
1 cup sour cream (reserve half for drizzling)
2 tbsp mayonnaise
½ cup Cotija cheese, crumbled (plus extra for garnish)
1 tsp chili powder
Salt & pepper, to taste
1 lime, cut into wedges
For the Rice and Assembly:
3 cups cooked rice (brown or white)
Fresh cilantro, for garnish
🔪 Instructions
Step 1: Marinate the Chicken
In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper.
Coat the chicken thighs in the mixture and marinate for 15–30 minutes in the fridge.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat.
Cook chicken thighs for 8–10 minutes per side or until fully cooked (165°F internal temperature).
Let rest, then slice.
Step 3: Make the Street Corn Topping
In a bowl, mix corn, red onion, half the sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice.
Step 4: Prepare the Rice
Reheat cooked rice with a splash of water until warm and fluffy.
Step 5: Assemble the Bowls
Divide rice between bowls.
Top with sliced chicken, street corn mixture, and extra Cotija cheese.
Garnish with cilantro and lime wedges.
Drizzle with reserved sour cream or sprinkle Tajín for extra flavor.
💡 Notes & Tips
Lighter option: Swap sour cream and mayonnaise for light versions or use plain nonfat Greek yogurt.
Rice swap: Use cauliflower rice to reduce carbs and W-W points.
Grill it: Grill the chicken for added smoky flavor.
📸 Step-by-Step Guide
(Suggested photo ideas: marinated chicken → cooking chicken → corn topping assembled → final plated bowl with lime wedges)
Pro Tip: Don’t skip resting the chicken before slicing—this keeps it juicy and flavorful!
🥄 Ingredient Insights & Swaps
Why these ingredients?
Chicken thighs: Juicier and more flavorful than chicken breast.
Spices: Chili and cumin give a smoky, bold taste.
Street corn topping: Creamy, tangy, and rich with Cotija cheese.
Rice: Hearty base to balance the zesty toppings.
Substitutions:
Use chicken breast for a leaner option (lowers W-W points).
Substitute feta if Cotija isn’t available.
Swap sour cream/mayo for Greek yogurt to lighten up the topping.
🎨 Flavor Variations & Serving Ideas
Flavor Ideas:
Add diced avocado or a dollop of guacamole.
Sprinkle chopped jalapeños or hot sauce for heat.
Include black beans for extra fiber and protein.
Serving Suggestions:
Great with a side of fresh pico de gallo or roasted veggies.
Pair with a light Mexican slaw for added crunch.
🧊 Storage & Make-Ahead
Storage: Store components separately in airtight containers for up to 4 days.
Reheating: Warm chicken and rice gently before assembling bowls.
Make-Ahead Tip: Marinate chicken and prep corn topping a day in advance.
🔎 Nutrition & W-W Points (per serving estimate)**
Calories: ~460 kcal | Protein: ~28g | Carbs: ~35g | Fat: ~22g
W-W Points (per serving, based on 4 servings using full-fat sour cream/mayo and chicken thighs):
➡️ 10 Points
Lightened version (using chicken breast, light sour cream/mayo, and reduced Cotija):
➡️ 6 Points
Points may vary based on exact brands and portion sizes. For best accuracy, enter your exact ingredients into the W-W app.
Allergens: Milk (cheese, sour cream), Egg (mayonnaise)
❓ Frequently Asked Questions
Q: Can I make this low-carb?
A: Yes—use cauliflower rice or mixed greens as the base instead of rice.
Q: Can I grill the chicken and corn?
A: Absolutely! Grilling both adds amazing smoky flavor.
Q: What’s a good substitute for Cotija cheese?
A: Feta is the closest in texture and saltiness.
📝 The Story Behind the Recipe
This bowl was inspired by classic Mexican street corn (elote) and my love for hearty rice bowls. It’s become a go-to family dinner because it combines creamy, zesty, and smoky flavors in a balanced, satisfying meal—and it’s easy to lighten up for W-W-friendly portions!
🗨️ Let’s Chat!
Tried these bowls? Did you add extra toppings or swap out the rice? Comment below or tag me—I’d love to see how you built your bowls!