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Tasty Street Corn Chicken Bowl Recipe

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★★★★★

4.8 from 131 reviews

This Tasty Street Corn Chicken Bowl combines perfectly marinated and skillet-seared chicken thighs with a vibrant, creamy street corn topping over fluffy rice. Infused with zesty lime, smoky chili powder, and fresh cilantro, this flavorful bowl offers a delicious twist on classic street corn, making for a satisfying and colorful meal that’s quick to prepare and perfect for any day.

Ingredients

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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

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, as needed
  • 1 tbsp lime juice (to taste)

Additional Ingredients

  • 3 cups prepared rice
  • Fresh cilantro leaves, for garnish
  • Lime wedges (from 1 lime)

Instructions

  1. 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 well until evenly coated. Cover and refrigerate for 15 to 30 minutes to allow the flavors to infuse thoroughly.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add a touch of oil if necessary, then place the marinated chicken thighs in the pan. Sear each side for 8 to 10 minutes until the chicken is cooked through and nicely browned on the outside. Remove the chicken and let it rest for 5 to 10 minutes to retain its juices before slicing into strips.
  3. Prepare the Street Corn Topping: While the chicken cooks, 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 in a bowl. Season with salt, pepper, and 1 tablespoon lime juice to taste. Stir thoroughly until combined.
  4. Warm 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. Fluff with a fork and optionally stir in some chopped cilantro for added flavor.
  5. Assemble the Bowls: Divide the warmed rice among serving bowls. Top each with sliced chicken and a generous scoop of the street corn topping. Sprinkle with extra cotija cheese and fresh cilantro leaves. Garnish with lime wedges and, if desired, drizzle with reserved sour cream and sprinkle with Tajín or additional chili powder for extra zest. Serve warm, adding more lime juice as preferred.

Notes

  • Marinating chicken longer up to 2 hours can enhance flavor even more.
  • You can grill the chicken thighs as an alternative to skillet cooking for a smoky flavor.
  • Use fresh corn when in season for best taste in the topping.
  • Substitute cotija with feta cheese if unavailable for a similar texture and tang.
  • Make sure to rest the chicken to keep it juicy and tender.
  • Adjust chili powder and lime juice in the topping to your preferred spice and acidity levels.

Keywords: street corn chicken bowl, Mexican chicken bowl, avocado oil chicken, cotija cheese recipe, stovetop chicken bowl, flavorful chicken marinade, spicy corn topping, quick dinner bowl

Find it online: https://tastewithamy.com/tasty-street-corn-chicken-bowl-recipe/