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Tasty Street Corn Chicken Bowl

Tasty Street Corn Chicken Bowl

This flavorful chicken bowl features marinated, seared chicken thighs paired with a zesty street corn mix, served over warm rice and garnished with fresh cilantro and lime wedges for a vibrant meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 4 people
Calories 1625 kcal

Equipment

  • 1 skillet for searing chicken
  • 1 mixing bowl for marinating and mixing toppings
  • 1 microwave-safe bowl to warm rice

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

Instructions
 

  • In a mixing bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder or minced garlic, salt, and black pepper to create the marinade.
  • Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to infuse flavors.
  • Heat a skillet over medium-high heat and add oil if needed. Sear chicken thighs for 8 to 10 minutes per side until cooked through and browned.
  • Remove chicken from skillet and let rest for 5 to 10 minutes before slicing into strips.
  • Prepare the street corn topping by mixing sweet corn kernels, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl.
  • Season the corn mixture with salt, pepper, and lime juice to taste and stir to combine well.
  • Heat prepared rice in a microwave-safe bowl or saucepan with a splash of water until warm and fluffy; fluff with a fork before serving.
  • Assemble the bowl by dividing warmed rice among plates, topping with sliced chicken and a scoop of the street corn mixture.
  • Garnish each bowl with extra Cotija cheese, fresh cilantro leaves, lime wedges, and a drizzle of reserved sour cream if desired.
  • Optionally, add a sprinkle of Tajín or chili powder and an extra squeeze of lime for added flavor before serving.

Notes

  • Marinate chicken for at least 15 minutes for best flavor infusion.
  • Let chicken rest after cooking to retain juiciness.
  • The street corn topping can be prepared in advance.
  • Use fresh lime juice for the best tangy flavor.
  • Store leftovers in the refrigerator up to 3 days.