Name: Tasty Street Corn Chicken Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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)

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Introduction

This Tasty Street Corn Chicken Bowl combines juicy, spiced chicken thighs with a creamy, flavorful street corn topping served over fluffy rice. It’s a vibrant, satisfying meal perfect for a quick weeknight dinner or casual gathering.

The image shows a bowl filled with several layers: the bottom layer is bright yellow corn mixed with fresh green cilantro leaves, followed by chunks of dark brown grilled chicken with a slightly charred texture. There are thin slices of light purple onion scattered throughout. A creamy white sauce is drizzled generously over the chicken and corn, topped with more bits of chopped green herbs for garnish. A woman's hand holding a fork is picking up a piece of chicken, adding dynamic action to the image. The bowl is white, and the background is a white marbled texture. 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, as needed
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, 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 oil if needed, then cook the marinated chicken for 8 to 10 minutes per side until cooked through and browned. Remove from heat and let rest for 5–10 minutes before slicing into strips.
Step 3: Mix corn kernels, sliced red onion, half the sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice in a bowl. Stir well to combine. Prepare this while the chicken cooks.
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 optionally stir in chopped cilantro for extra flavor.
Step 5: To assemble, divide the warmed rice into bowls. Top with sliced chicken and a scoop of the street corn mixture. Sprinkle with extra cotija cheese and cilantro leaves. Garnish with lime wedges and drizzle with reserved sour cream if desired. Serve warm, adding extra lime juice if preferred.

Tips & Variations

Use charcoal-grilled corn for a smoky flavor, or sauté fresh corn instead of frozen for added sweetness.
Substitute chicken thighs with chicken breasts if preferred, but adjust cooking time to avoid drying out.
For a dairy-free version, replace sour cream and mayonnaise with avocado crema or a dairy-free yogurt.
Add a sprinkle of Tajín or chopped jalapeños on top for extra spice and tang.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop until warmed through. Keep the street corn topping chilled and add fresh before serving to maintain its texture.

How to Serve

The image shows a close-up of a dish with several layers: at the bottom, there is a bright yellow layer of cooked corn mixed with green cilantro leaves, topped with pieces of grilled chicken that have a dark, charred crust and a reddish-brown color. Scattered among the chicken and corn are thin slices of purple onion, adding a sharp color contrast. Over the chicken and corn, there is a creamy white sauce drizzled unevenly, with some green herbs sprinkled on top. A woman's hand is holding a fork that picks up a piece of the grilled chicken. The dish is served in a round, white bowl on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use fresh or fully thawed chicken thighs to ensure even cooking and proper marination. If using frozen, thaw completely before marinating and cooking.

What can I substitute for cotija cheese?

If cotija is not available, feta cheese or queso fresco makes a good substitute, offering a similar crumbly texture and tangy flavor.