Name: Tasty Street Corn Chicken Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs; 1 tbsp freshly squeezed lime juice; 1 tbsp avocado oil; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder or 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 cup sweet corn kernels (grilled or sautéed from frozen); 1/4 cup sliced red onion; 1/2 cup sour cream, separated; 2 tbsp mayonnaise; 1/2 cup crumbled Cotija cheese, plus extra for topping; 1 tsp chili powder; Salt and pepper, as needed; 1 tbsp lime juice (to taste); 3 cups prepared rice; Fresh cilantro leaves, for garnish; Lime wedges (from 1 lime); Reserved sour cream and Cotija cheese, for garnish

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Introduction

This Tasty Street Corn Chicken Bowl combines juicy marinated chicken with a creamy, flavorful street corn topping over warm rice. It’s a satisfying and colorful meal that brings the vibrant flavors of Mexican street food right to your table.

The dish shows a base layer of white rice topped with bright yellow grilled corn kernels. On top of these, there are golden brown grilled chicken pieces with a charred texture and a drizzle of white creamy sauce sprinkled with chili powder. Scattered green cilantro leaves add freshness, and there are some purple thinly sliced onion rings visible on one side. A small wedge of lime with a light sprinkling of green herbs is also seen at the edge. The whole dish is served on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tbsp freshly squeezed lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder or 2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup sweet corn kernels (grilled or sautéed from frozen)
1/4 cup sliced red onion
1/2 cup sour cream, separated
2 tbsp mayonnaise
1/2 cup crumbled cotija cheese, plus extra for topping
1 tsp chili powder
Salt and pepper, as needed
1 tbsp lime juice (to taste)
3 cups prepared rice
Fresh cilantro leaves, for garnish
Lime wedges (from 1 lime)
Reserved sour cream and cotija cheese, for garnish

Instructions

Step 1: In a bowl, combine 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder (or minced garlic), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to marinate.
Step 2: Heat a skillet over medium-high heat and add oil if needed. Cook the marinated chicken thighs for 8 to 10 minutes on each side until cooked through and browned. Remove from heat, rest for 5 to 10 minutes, then slice into strips.
Step 3: While the chicken cooks, mix 1 cup sweet corn kernels, 1/4 cup sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup crumbled cotija cheese, and 1 teaspoon chili powder in a bowl. Season with salt, pepper, and 1 tablespoon lime juice to taste. Stir well.
Step 4: Warm the prepared rice in a microwave-safe bowl or saucepan with a splash of water until fluffy. Fluff with a fork and optionally stir in chopped cilantro for extra flavor.
Step 5: To assemble, divide the rice among bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Sprinkle extra cotija cheese and fresh cilantro leaves on top. Garnish with lime wedges, reserved sour cream, and more chili powder or Tajín if desired. Serve warm with an extra squeeze of lime.

Tips & Variations

For a smoky flavor, grill the chicken and corn instead of cooking on the stove.
Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
Add diced avocado or black beans to the bowl for extra creaminess and protein.
Use Greek yogurt instead of sour cream for a lighter topping.
Sprinkle Tajín seasoning on top for an authentic tangy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sour cream and cheese toppings separate if possible to maintain freshness. Reheat the chicken and rice gently in the microwave or on the stovetop until warm, and add fresh toppings after reheating.

How to Serve

A wooden bowl holds a layered dish starting with a base of white rice mixed with bright yellow corn kernels, small pieces of purple onion, and scattered green herbs. On top, there are several pieces of grilled chicken with a rich, dark orange spice coating, some edges charred and crispy. The chicken is drizzled with a creamy white sauce which contrasts with the spices and adds a smooth texture. Fresh green herbs are sprinkled over the dish, adding a fresh touch. In the background, folded flatbreads are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken and prepare the street corn topping a few hours ahead. Store separately in the refrigerator and assemble just before serving for best texture.

What can I use if I don’t have cotija cheese?

Feta cheese or ricotta salata work well as substitutes for cotija. They offer a similar crumbly texture and salty flavor.