Name: Tasty Street Corn Chicken Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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, to taste; 1 tbsp lime juice (to taste); 3 cups prepared rice; Fresh cilantro leaves, for garnish; Lime wedges (from 1 lime)

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Introduction

This Tasty Street Corn Chicken Bowl combines juicy, flavorful chicken thighs with a creamy, spicy street corn topping served over fluffy rice. It’s a vibrant and satisfying meal that brings the bold flavors of Mexican street food straight to your kitchen.

The image shows a dish with several layers starting with a white marbled surface underneath, then a bed of bright yellow corn mixed with fresh green cilantro leaves and thin slices of light purple onion scattered around. On top, there are many small, browned pieces of grilled chicken with a slightly charred texture, covered in dollops of white creamy sauce sprinkled with green herbs. A woman's hand is holding a fork picking up one piece of chicken. The whole dish is in a white bowl, with the colors of the corn, herbs, and chicken standing out vividly. photo taken with an iphone --ar 4:5 --v 7

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)
Reserved sour cream and cotija cheese, for garnish

Instructions

Step 1: 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 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 touch of oil if needed, then place the marinated chicken thighs in the pan. Sear for 8 to 10 minutes per side until cooked through and browned. Remove from the skillet and let rest for 5 to 10 minutes before slicing into strips.
Step 3: In a bowl, mix together sweet corn kernels, sliced red onion, 1/2 cup sour cream, mayonnaise, 1/2 cup crumbled cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and 1 tablespoon lime juice to taste. Stir until well combined. Prepare this topping while the chicken cooks.
Step 4: Warm the prepared rice in a microwave-safe bowl or saucepan with a splash of water until fluffy. Fluff with a fork before serving. Stir in chopped cilantro if desired.
Step 5: To assemble, divide warmed rice among bowls. Top each with sliced chicken and a generous scoop of street corn topping. Sprinkle extra cotija cheese and fresh cilantro leaves over the top. Garnish with lime wedges, reserved sour cream, and a sprinkle of chili powder or Tajín if desired. Serve warm with extra lime wedges.

Tips & Variations

For extra smoky flavor, grill the corn kernels before mixing into the topping.
Use Greek yogurt instead of sour cream for a lighter topping.
Substitute chicken breasts if you prefer leaner meat, adjusting cooking time as needed.
Add diced avocado or jalapeño slices for more texture and heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and corn topping separate from the rice to preserve texture. Reheat gently in the microwave or on the stovetop until warm, adding a squeeze of fresh lime before serving.

How to Serve

The image shows a close-up of a dish with several grilled chicken pieces, browned and slightly charred with orange-red seasoning on the top layer. The chicken sits on a bed of yellow corn kernels mixed with green cilantro leaves and thin slices of light purple onion spread throughout. There is a white creamy sauce drizzled unevenly over the chicken and some of the corn. The texture of the chicken looks crispy on the outside but tender inside. A silver fork held by a woman's hand is lifting one piece of chicken from the dish. The bowl holding the food is white, and the background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, thaw the chicken fully before marinating to ensure even cooking and proper flavor absorption.

What can I use if I don’t have cotija cheese?

Feta cheese is a good substitute as it offers a similar crumbly texture and salty flavor.