Description
This Tasty Street Corn Chicken Bowl is a flavorful and satisfying dinner option combining juicy, smoky chicken thighs with a creamy, tangy street corn salad atop a bed of fluffy rice. With a perfect balance of spices, zesty lime, and fresh cilantro, this dish brings the vibrant flavors of street corn and grilled chicken together in an easy-to-make bowl that’s perfect for weeknight meals or casual gatherings.
Ingredients
Scale
Chicken Marinade
- 4 pieces 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 minced garlic
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Street Corn Mixture
- 1 cup sweet corn kernels (grilled or sautéed, frozen works too)
- 1/4 cup sliced red onion
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese
- 1 tsp chili powder (for the corn mixture)
- Salt and pepper, to taste
- 1 tbsp freshly squeezed lime juice (for corn mixture, adjust to taste)
Additional Ingredients
- 3 cups prepared rice (seasoned with salt and lime juice)
- Fresh cilantro leaves for garnish
- Lime wedges (from 1 lime) for serving
Instructions
- Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to enhance flavor.
- Sear the Chicken: Heat a skillet over medium-high heat. Add a small amount of oil if needed. Sear the marinated chicken thighs for 8 to 10 minutes per side until golden brown and fully cooked through. Remove from heat and let the chicken rest for 5 to 10 minutes to retain juices.
- Prepare Street Corn Mixture: In a separate bowl, combine the sweet corn kernels, sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste, mixing well to create a creamy, tangy topping.
- Heat the Rice: Place the prepared rice in a microwave-safe bowl with a splash of water. Microwave for about 2 minutes until the rice is warm and fluffy.
- Assemble the Bowls: Divide the warm rice evenly among serving bowls. Slice the rested chicken and arrange on top of the rice. Spoon a generous amount of the street corn mixture over the chicken. Garnish with extra Cotija cheese, fresh cilantro leaves, and serve with lime wedges for added zest.
Notes
- Marinating the chicken for a full 30 minutes will deepen the flavors but 15 minutes is sufficient if short on time.
- You can use frozen corn; just thaw and sauté or grill it for best flavor.
- Adjust chili powder according to your preferred spice level.
- Adding fresh minced garlic instead of garlic powder enhances aroma and flavor.
- Use jasmine or basmati rice for a fragrant base, seasoned simply with salt and a squeeze of lime juice.
- For a lighter option, substitute sour cream and mayonnaise with Greek yogurt.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stovetop
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn, chicken bowl, Mexican chicken bowl, creamy corn salad, easy dinner, skillet chicken, lime chicken, Cotija cheese
