Name: Tasty Street Corn Chicken Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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, to taste; 1 tbsp lime juice (to taste); 3 cups prepared rice; Fresh cilantro leaves, for garnish; Lime wedges (from 1 lime); Reserved sour cream and extra Cotija cheese, for garnish

Jump to Recipe

Introduction

This Tasty Street Corn Chicken Bowl brings together juicy marinated chicken and a vibrant, creamy street corn mix for a satisfying meal. It’s a delicious blend of smoky, tangy, and fresh flavors perfect for a quick weeknight dinner or casual gathering.

The image shows a close-up of a dish with several layers and rich colors. The bottom layer is bright yellow corn kernels mixed with small bits of green herbs and thin slices of purple onion. On top of this is a layer of grilled chicken pieces, which are browned with a spicy coating and slightly charred edges. A drizzle of white creamy sauce is spread generously over the chicken and corn, sprinkled with chopped green herbs, adding a fresh touch. The dish is placed on a white marbled surface, and a woman's hand holding a fork is visible near the top right, lifting a piece of chicken. 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, for garnish

Instructions

Step 1: In a bowl, combine 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon ground 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.
Step 2: Heat a skillet over medium-high heat and add a little oil if needed. Place the marinated chicken in the pan and cook for 8 to 10 minutes per side, until browned and cooked through. Remove and let rest for 5 to 10 minutes, then slice into strips.
Step 3: In a bowl, mix together sweet corn kernels, sliced red onion, 1/2 cup sour cream, mayonnaise, 1/2 cup Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and lime juice to taste. Stir until combined.
Step 4: Warm the prepared rice in a microwave-safe bowl or saucepan with a splash of water until fluffy. Optionally, stir in chopped cilantro for extra flavor.
Step 5: To assemble, divide warm rice into bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Sprinkle extra Cotija cheese and fresh cilantro on top. Garnish with lime wedges and a drizzle of reserved sour cream. Serve warm with extra lime juice if desired.

Tips & Variations

For extra smoky flavor, grill the chicken and corn instead of sautéing.
Swap Cotija cheese with feta or queso fresco if unavailable.
Add a sprinkle of Tajín or chili powder on top for a spicy kick.
Use chicken breasts if preferred, adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh lime juice and cilantro after reheating to brighten the flavors.

How to Serve

This dish shows several layers with the bottom layer made of bright yellow corn kernels mixed with green cilantro leaves scattered around. On top of the corn, there are golden-brown grilled pieces of chicken with a slightly charred texture, looking juicy and well-seasoned. Creamy white sauce is drizzled generously over the chicken, with some of it dripping down onto the corn. Thin slices of purple-red onion rings are placed sparingly for contrast. A woman's hand holding a fork is lifting one chunk of chicken from the white bowl, which sits 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 use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken thighs to ensure even cooking and the best texture. If using frozen, thaw completely before marinating.

Is there a vegetarian version of this bowl?

Yes, you can substitute the chicken with grilled vegetables like bell peppers and zucchini, or use a plant-based protein such as tofu or tempeh marinated with the same spices.