Tasty Street Corn Chicken Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
