Description
Tasty Street Corn Chicken Bowl features juicy marinated chicken thighs, sweet and creamy street corn mix, and fluffy rice, all garnished with Cotija cheese, cilantro, and lime for a vibrant, flavorful bowl meal.
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, 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)
Instructions
- Marinate the chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken thighs and toss to coat. Refrigerate 15–30 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Sear chicken 8–10 minutes per side until cooked through and browned. Let rest, then slice into strips.
- Prepare street corn mix: In a bowl, combine corn, red onion, 1/2 cup sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir to combine.
- Warm the rice: Heat prepared rice until warm and fluffy.
- Assemble bowls: Divide rice among bowls. Top with sliced chicken and a generous scoop of street corn mix.
- Garnish with extra Cotija cheese, fresh cilantro leaves, lime wedges, and reserved sour cream if desired. Serve warm.
Notes
- Allow chicken to rest before slicing for juicier meat.
- Grill corn for a smoky flavor or sauté for convenience.
- Add extra chili powder or Tajín for a spicier kick.