Tasty Street Corn Chicken Bowl Recipe
This Tasty Street Corn Chicken Bowl delivers a vibrant blend of smoky, tangy, and creamy flavors with perfectly marinated and seared chicken thighs, homemade street corn topping, and fluffy rice. Inspired by the classic Mexican street food elote, this bowl is a delicious and satisfying meal that combines zesty lime, chili powder, cotija cheese, and fresh cilantro for an explosion of taste in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Marinade
- 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 Topping
- 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)
Other Ingredients
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon freshly squeezed lime juice, 1 tablespoon 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 4 boneless, skinless chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to allow flavors to infuse.
- Cook and Slice the Chicken: Heat a skillet over medium-high heat and add a touch of oil if necessary. Place the marinated chicken thighs in the skillet and sear for 8 to 10 minutes per side until cooked through and nicely browned. Remove from the skillet and let rest for 5 to 10 minutes to retain juices. Slice into strips before serving.
- Prepare the Street Corn Topping: In a bowl, mix 1 cup grilled or sautéed sweet corn kernels, 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. Stir well to combine. This can be prepared while the chicken is cooking.
- Reheat the Rice: Place 3 cups of prepared rice into a microwave-safe bowl or saucepan with a splash of water. Heat until warm and fluffy, fluffing with a fork. Optionally, stir in some chopped cilantro for extra flavor.
- Assemble the Bowls and Garnish: Divide the warmed rice among serving bowls. Top each with sliced chicken and a generous scoop of street corn topping. Sprinkle additional cotija cheese and fresh cilantro leaves over the top. Garnish with lime wedges and reserved sour cream. For extra flavor, add a drizzle of sour cream and a sprinkle of Tajín or chili powder if desired. Serve warm with an extra squeeze of lime.
Notes
- Marinating the chicken for at least 15 minutes helps tenderize and infuse it with flavor; for even more depth, marinate up to 2 hours.
- Grilled corn can be used for a smoky flavor, but sautéed frozen corn works well as a quick alternative.
- Allowing the chicken to rest after cooking keeps it juicy and flavorful.
- Add extra cotija cheese and a drizzle of sour cream for a richer topping.
- This bowl can be customized with your favorite rice such as cilantro lime rice or brown rice for a healthier twist.
- For a spicier kick, add more chili powder or a dash of hot sauce.
- Use avocado oil or any high smoke point oil for searing the chicken to get a nice crust without burning.
Keywords: street corn chicken bowl, Mexican chicken bowl, cotija cheese chicken, grilled corn chicken bowl, easy chicken bowl recipe, Mexican street food inspired
