Tasty Street Corn Chicken Bowl Recipe
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.
- 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
Find it online: https://dinewithdylan.com/tasty-street-corn-chicken-bowl-recipe/
