Introduction

This Tasty Street Corn Chicken Bowl brings together juicy marinated chicken with a flavorful, creamy street corn mix. It’s a vibrant, satisfying dish perfect for a quick weeknight dinner or a casual gathering with friends.

The dish shows a white bowl filled with several layers starting with a base of steamed white rice, topped with bright yellow grilled corn kernels that have a slightly charred texture. Above that are multiple pieces of golden-brown, charred grilled chicken, each piece drizzled with white creamy sauce sprinkled with brown spices. Fresh green cilantro leaves are spread across the top, adding a pop of color. To one side, there are rings of thinly sliced purple onions combined with more cilantro. In one corner, a wedge of lime with a sprinkle of cilantro is visible, all set on a white marbled surface. 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, to taste
1 tbsp lime juice (to taste)
3 cups prepared rice
Fresh cilantro leaves, for garnish
Lime wedges (from 1 lime)

Instructions

Step 1: 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 to coat evenly. Cover and refrigerate for 15 to 30 minutes to marinate.
Step 2: Heat a skillet over medium-high heat. Add a small amount of oil if needed, then cook the marinated chicken thighs 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, half of the sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Stir well to combine. Prepare this while the chicken is cooking.
Step 4: Reheat the prepared rice in a microwave-safe bowl or saucepan with a splash of water until warm and fluffy. Fluff the rice with a fork before serving. Optional: stir in chopped cilantro for added flavor.
Step 5: To assemble, place the warmed rice in bowls, top with sliced chicken, then spoon over the street corn mixture. Garnish with extra cotija cheese, reserved sour cream, fresh cilantro, and lime wedges.

Tips & Variations

For extra smoky flavor, grill the chicken and corn instead of cooking them on the stove.
Use Greek yogurt instead of sour cream for a lighter street corn topping.
Add finely chopped jalapeño for extra heat in the corn mix.
Serve with warm tortillas for a delicious wrap variation.

Storage

Store leftover chicken, street corn mixture, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in the microwave or on the stovetop until warmed through. The street corn topping is best served cold or at room temperature but can be brought to room temperature before serving if refrigerated.

How to Serve

The image shows a wooden bowl filled with three clear layers: the bottom layer is white rice mixed with yellow corn kernels and small pieces of purple onion, sprinkled with chopped green cilantro; the middle layer is grilled chicken pieces coated in a dark orange-red spice mix with charred grill marks; the top layer is a creamy white sauce drizzled over the chicken and rice, garnished with more chopped green cilantro. In the background, there are stacked pieces of flatbread with a toasted surface on the 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 chicken breasts instead of thighs?

Yes, chicken breasts will work; just be careful not to overcook them as they can dry out faster than thighs. Marinating and cooking to the right internal temperature helps keep them juicy.

Is there a vegetarian option for this bowl?

Absolutely! Replace the chicken with grilled tofu, tempeh, or roasted vegetables like zucchini and bell peppers for a delicious vegetarian version.

Tasty Street Corn Chicken Bowl Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

This Tasty Street Corn Chicken Bowl is a vibrant and flavorful meal featuring marinated and pan-seared chicken thighs topped with a zesty street corn mixture made from sweet corn, red onion, Cotija cheese, and a creamy chili-lime dressing. Served over warm, fluffy rice and garnished with fresh cilantro and lime wedges, this bowl is a perfect blend of smoky, creamy, and tangy flavors inspired by popular street food.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Mexican-inspired

Ingredients

Scale

For the Marinated Chicken:

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

For the Street Corn Mix:

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)

For Serving:

3 cups prepared rice
Fresh cilantro leaves, for garnish
Lime wedges (from 1 lime)
Reserved sour cream and Cotija cheese, for garnish

Instructions

Marinate the Chicken: In a bowl, combine 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or 2 cloves minced garlic), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Add the 4 boneless, skinless chicken thighs and toss until evenly coated with the marinade. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
Cook and Slice the Chicken: Heat a skillet over medium-high heat and add a small amount of oil if needed. Place the marinated chicken thighs in the pan and sear for 8 to 10 minutes per side until cooked through and browned. Remove the chicken from the skillet and let it rest for 5 to 10 minutes to retain juices. Slice the chicken into strips.
Prepare the Street Corn Topping: In a bowl, mix together 1 cup sweet corn kernels (grilled or sautéed), 1/4 cup sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup crumbled Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and 1 tablespoon lime juice to taste, then stir until well combined. This can be made while the chicken cooks.
Reheat the Rice: Place 3 cups of prepared rice in a microwave-safe bowl or saucepan with a splash of water. Heat until warm and fluffy, fluffing with a fork before serving. Optionally, stir in chopped cilantro for extra flavor.
Assemble the Bowl: In serving bowls, layer the warm rice, top with sliced chicken strips, and spoon generous amounts of the street corn topping over the chicken. Garnish with additional Cotija cheese, reserved sour cream, fresh cilantro leaves, and lime wedges. Serve immediately and enjoy.

Notes

Allowing the chicken to marinate for up to 30 minutes helps enhance the flavor.
Resting the chicken after cooking keeps it juicy and tender.
Grilling the corn kernels adds a smoky flavor, but sautéing frozen corn works well too.
Adjust lime juice and chili powder amounts in the street corn mix according to your taste preference.
Use freshly crumbled Cotija cheese for the most authentic flavor.
This bowl can be made ahead by prepping the street corn mix and chicken, then reheating rice when ready to serve.

Keywords: street corn chicken bowl, Mexican chicken bowl, cotija cheese bowl, grilled corn chicken, lime chicken bowl