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
