Tasty Street Corn Chicken Bowl Recipe
Introduction
This Tasty Street Corn Chicken Bowl combines juicy, spiced chicken with a creamy, tangy street corn mix atop fluffy rice. It’s a vibrant, flavorful meal that’s simple to make and perfect for any night of the week.
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)
Instructions
- Step 1: In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and 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. Add a little oil if needed, then place the marinated chicken thighs in the pan. Cook for 8 to 10 minutes per side until cooked through and browned. Remove from skillet and let rest for 5 to 10 minutes before slicing into strips.
- Step 3: In a bowl, mix together corn kernels, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Stir until well combined.
- Step 4: Warm the prepared rice in a microwave-safe bowl or saucepan with a splash of water. Fluff with a fork and optionally stir in some chopped cilantro.
- Step 5: To assemble, divide the rice among serving bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Sprinkle extra Cotija cheese and fresh cilantro over the top. Garnish with lime wedges and a drizzle of reserved sour cream. Add a sprinkle of Tajín or extra chili powder if desired. Serve warm with extra lime on the side.
Tips & Variations
- For more smoky flavor, grill the chicken instead of pan-searing.
- Use Greek yogurt in place of some or all of the sour cream for a lighter topping.
- Add diced avocado or jalapeños to the street corn mix for extra creaminess or heat.
- Swap Cotija cheese for feta or queso fresco if you can’t find it.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Add the street corn topping fresh after warming to maintain its texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine but may cook faster and can dry out more easily. Monitor cooking time closely and rest the meat before slicing to keep it juicy.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free, making this meal suitable for a gluten-free diet.
Print
Tasty Street Corn Chicken Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Tasty Street Corn Chicken Bowl combines juicy, marinated and seared chicken thighs with a creamy, tangy street corn mix topped with Cotija cheese, served over warm rice. It’s a flavorful and satisfying meal inspired by Mexican street food, perfect for a quick weeknight dinner or casual lunch.
Ingredients
Scale
For the 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
For the Street Corn Mix:
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream, divided
- 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 Cotija cheese, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon freshly squeezed lime juice, 1 tablespoon 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 4 boneless, skinless chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to allow flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Add a small amount of oil if needed. Place the marinated chicken thighs in the pan and sear for 8 to 10 minutes per side, until cooked through and browned. Remove the chicken from the skillet and let it rest for 5 to 10 minutes to keep juices inside, then slice into strips.
- Prepare the Street Corn Mix: In a bowl, mix 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 well until combined.
- Heat 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 and fluffing with a fork. Optionally, stir in chopped cilantro for extra flavor.
- Assemble the Bowls: Divide the warmed rice into serving bowls. Top with sliced chicken strips and a generous scoop of the street corn mixture. Sprinkle extra Cotija cheese and fresh cilantro leaves on top. Garnish with lime wedges and, if desired, drizzle with reserved sour cream and sprinkle with Tajín or chili powder. Serve warm with extra lime wedges for squeezing.
Notes
- Allowing the chicken to rest after cooking keeps it juicy and flavorful.
- The street corn mix can be made ahead and refrigerated for convenience.
- Use either grilled or sautéed corn kernels for authentic flavor.
- Add chopped cilantro to the rice for a fresh herbal note.
- Optional garnishes like Tajín or extra lime juice enhance the dish’s brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: street corn chicken bowl, Mexican chicken bowl, chicken thighs recipe, street corn, Cotija cheese, easy chicken bowl, weeknight dinner, Mexican street food
