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Tasty Street Corn Chicken Bowl Recipe

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★★★★★

4.9 from 80 reviews

This Tasty Street Corn Chicken Bowl combines tender, marinated chicken thighs with a flavorful street corn topping, creamy Cotija cheese, and fluffy rice. Perfect for a quick, delicious weeknight dinner, this recipe brings together zesty lime, smoky chili powder, and fresh cilantro for a vibrant and satisfying meal.

Ingredients

Scale

Chicken Marinade

  • 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

Street Corn Topping

  • 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)

Additional Ingredients

  • 3 cups prepared rice
  • Fresh cilantro leaves, for garnish
  • Lime wedges (from 1 lime)

Instructions

  1. Marinate the chicken: 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 until evenly coated. Cover and refrigerate for 15 to 30 minutes to infuse the flavors.
  2. Cook the chicken: Heat a skillet over medium-high heat. Add a splash of oil if necessary. Place the marinated chicken thighs into the pan and sear for 8 to 10 minutes on each side, until fully cooked and nicely browned. Remove and let rest for 5–10 minutes before slicing into strips to retain juiciness.
  3. Prepare the street corn topping: While the chicken cooks, mix corn kernels, sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice in a bowl. Stir well to combine flavors thoroughly.
  4. Warm the rice: Place the prepared rice in a microwave-safe bowl or saucepan with a splash of water. Heat until warm and fluffy, stirring in chopped cilantro if desired. Fluff the rice with a fork before serving.
  5. Assemble the bowls: Divide the warmed rice into serving bowls. Top with sliced chicken and generously spoon the street corn mixture over the top. Sprinkle additional Cotija cheese and fresh cilantro leaves. Garnish with lime wedges and a drizzle of reserved sour cream, adding extra chili powder or Tajín for more flavor. Serve warm with an optional squeeze of lime.

Notes

  • Allowing the chicken to rest after cooking helps retain its juices and enhances tenderness.
  • Grilling or sautéing the corn before mixing intensifies its sweetness and flavor.
  • Adjust lime juice, salt, and chili powder in the street corn topping to suit your taste preferences.
  • For a spicier variation, sprinkle additional Tajín or chili powder when serving.
  • This dish pairs well with extra fresh cilantro and lime wedges for added brightness.

Keywords: Street Corn Chicken Bowl, Mexican Chicken Bowl, Cotija Cheese Chicken, Lime Chicken Bowl, Chicken and Rice Bowl, Easy Dinner Bowl

Find it online: https://victoriablair.com/tasty-street-corn-chicken-bowl-recipe/