Tasty Street Corn Chicken Bowl Recipe
This Tasty Street Corn Chicken Bowl combines juicy, marinated chicken thighs with a flavorful street corn topping, served over warm, fluffy rice. Perfect for a wholesome and vibrant meal that bursts with bold Mexican-inspired flavors including lime, chili, and Cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Chicken Marinade
- 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
Street Corn Topping
- 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)
Serving
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and Cotija cheese, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or 2 cloves garlic, minced), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Add the 4 boneless, skinless chicken thighs and toss until evenly coated with the marinade. Cover and refrigerate for 15 to 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat and add a touch of oil if needed. Place the marinated chicken thighs in the skillet. Sear each side for 8 to 10 minutes, or until fully cooked and nicely browned. Remove the chicken and let it rest for 5 to 10 minutes before slicing into strips to keep it juicy.
- Prepare the Street Corn Topping: In a bowl, mix together 1 cup sweet corn kernels (grilled or sautéed), 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. Season with salt, pepper, and 1 tablespoon lime juice to taste. Stir until well combined. This can be prepared while the chicken cooks.
- Warm the Rice: Place 3 cups of prepared rice in a microwave-safe bowl or saucepan with a splash of water. Heat until warm and fluffy, stirring occasionally. Optionally, stir in some chopped cilantro for extra flavor.
- Assemble the Bowls: Divide the warmed rice among serving bowls. Top each bowl with sliced chicken and a generous scoop of the street corn topping. Sprinkle with extra Cotija cheese and fresh cilantro leaves. Garnish with lime wedges, and drizzle reserved sour cream with an optional sprinkle of Tajín or chili powder. Serve warm with additional lime wedges.
Notes
- Letting the chicken rest after cooking ensures it stays juicy and flavorful.
- You can grill or sauté the corn depending on your preference or available equipment.
- For extra zing, add a sprinkle of Tajín seasoning when serving.
- This recipe works well with white, brown, or cilantro lime rice.
- Use avocado oil for a mild flavor and high smoke point suitable for searing.
Keywords: street corn chicken bowl, Mexican chicken bowl, chicken rice bowl, Cotija cheese chicken, grilled corn chicken, easy chicken bowl recipe
