Tasty Street Corn Chicken Bowl Recipe

Introduction

This Tasty Street Corn Chicken Bowl is a vibrant and satisfying meal that combines juicy marinated chicken with bold, creamy street corn flavors. Easy to prepare and full of fresh ingredients, it’s perfect for a flavorful weeknight dinner or casual gathering.

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, 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

1. Step 1: 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 minced garlic), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for 15 to 30 minutes.
2. Step 2: Heat a skillet over medium-high heat. Add a little oil if needed, then place the marinated chicken in the pan. Cook for 8 to 10 minutes per side until browned and cooked through. Remove from heat and let the chicken rest for 5 to 10 minutes before slicing into strips.
3. Step 3: In a bowl, mix together the corn kernels, sliced red onion, 1/2 cup sour cream, mayonnaise, crumbled Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and lime juice to taste. Stir until well combined.
4. Step 4: Warm the prepared rice in a microwave-safe bowl or saucepan with a splash of water until hot and fluffy. Fluff with a fork and stir in some chopped cilantro if desired.
5. Step 5: To assemble, divide the warmed rice among bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Sprinkle extra Cotija cheese and fresh cilantro leaves over each bowl. Garnish with lime wedges, reserved sour cream, and a sprinkle of chili powder or Tajín if you like. Serve warm.

Tips & Variations

• Use fresh grilled corn when in season for extra sweetness and smoky flavor.
• Substitute chicken thighs with chicken breasts if you prefer leaner meat, but adjust cooking time to avoid dryness.
• For a spicier bowl, add diced jalapeños to the street corn mix or drizzle with hot sauce before serving.
• Try swapping Cotija cheese with feta or queso fresco if unavailable.

Storage

Store the cooked chicken, street corn mix, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep the rice moist. Assemble bowls fresh to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prepare the street corn topping ahead. Cook the chicken and warm the rice just before serving for the freshest taste.

What can I use instead of Cotija cheese?

If Cotija cheese is not available, use feta or queso fresco as a flavorful alternative. These cheeses offer a similar crumbly texture and tangy taste.

Tasty Street Corn Chicken Bowl Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

This Tasty Street Corn Chicken Bowl combines flavorful marinated chicken thighs with a zesty, creamy street corn mix served over warm rice. Inspired by Mexican street food, this bowl balances smoky, tangy, and creamy elements, making it a delicious and satisfying meal perfect for lunch or dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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, as needed
• 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

1. Marinate the chicken: In a bowl, mix freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder or minced garlic, salt, and pepper. Add the chicken thighs and toss until fully coated. Cover and refrigerate for 15 to 30 minutes to infuse flavors.
2. Cook 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 on each side until cooked through and golden brown. Remove the chicken and let it rest for 5 to 10 minutes before slicing into strips to retain juices.
3. Prepare the street corn mix: In a bowl, combine grilled or sautéed corn kernels, sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste, then mix thoroughly. This can be prepared while the chicken is cooking.
4. Warm the rice: Place the prepared rice in a microwave-safe bowl or saucepan with a splash of water. Heat until rice is warm and fluffy, fluffing with a fork. Optionally, stir in chopped cilantro for extra flavor.
5. Assemble the bowl: Divide warm rice into serving bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Sprinkle extra Cotija cheese and fresh cilantro leaves on top. Garnish with lime wedges and a drizzle of reserved sour cream. For extra kick, optionally add a sprinkle of Tajín or chili powder. Serve warm with an extra squeeze of lime if desired.

Notes

• Allowing the chicken to rest after cooking helps keep it juicy.
• The street corn mix can be made with grilled or sautéed corn depending on preference and availability.
• For a spicier dish, increase the chili powder or add a sprinkle of Tajín when serving.
• Use freshly squeezed lime juice for the best flavor impact.
• Substitute Cotija with feta cheese if unavailable, though Cotija provides an authentic flavor.
• This recipe can be adapted to use brown rice for a healthier option.

Keywords: street corn chicken bowl, Mexican chicken bowl, marinated chicken recipe, street food inspired bowl, cotija corn bowl