Tasty Street Corn Chicken Bowl Recipe
This Tasty Street Corn Chicken Bowl combines juicy, marinated chicken thighs with a zesty, creamy street corn salad served over fluffy rice. Featuring chili powder, lime, Cotija cheese, and fresh cilantro, this dish offers vibrant Mexican-inspired flavors perfect for a flavorful and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Marinated Chicken
- 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 Mix
- 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)
For Serving
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and extra Cotija cheese, for garnish
Instructions
- Marinate the Chicken: In a bowl, mix 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 ground black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
- Cook the Chicken: Heat a skillet over medium-high heat and add a little oil if needed. Place the marinated chicken thighs in the pan and sear for 8 to 10 minutes per side until cooked through and golden brown. Remove the chicken and let it rest for 5 to 10 minutes to retain juices, then slice into strips.
- Prepare the Street Corn Mix: While the chicken cooks, combine sweet corn kernels, sliced red onion, 1/2 cup sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, pepper, and lime juice in a bowl. Stir until well mixed and adjust seasoning to taste.
- Warm the Rice: Place the prepared rice in a microwave-safe bowl or saucepan with a splash of water. Heat until warm and fluff with a fork. Optionally, stir in some chopped cilantro for extra flavor.
- Assemble the Bowl: Divide the warmed rice among serving bowls. Top with sliced chicken and a generous scoop of the street corn topping. Sprinkle extra Cotija cheese and fresh cilantro leaves over the top. Garnish with lime wedges and optionally drizzle with reserved sour cream and sprinkle with Tajín or additional chili powder. Serve warm with extra lime wedges for squeezing.
Notes
- For best flavor, marinate the chicken for at least 15 minutes, but up to 30 minutes.
- Grill or sauté the corn kernels before mixing for added smoky flavor.
- Letting the chicken rest after cooking helps keep it juicy.
- Adjust the level of chili powder and lime juice in the street corn mix to your taste preference.
- Add a drizzle of reserved sour cream or a sprinkle of Tajín for a delicious finishing touch.
- This bowl can be served with brown rice or quinoa as a substitute for white rice.
Keywords: Street corn chicken bowl, chicken bowl recipe, Mexican chicken bowl, street corn salad, marinated chicken thighs, Cotija cheese bowl, lime chicken bowl, easy Mexican dinner
