asty Street Corn Chicken Bowl – Smoky, Creamy, Flavor-Packed Dinner 🌽🍗
Tasty Street Corn Chicken Bowl combines smoky, creamy flavors with tender chicken and rice for a delicious and satisfying meal. Perfect for weeknight dinners or meal prep with a Mexican flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Pan-cooked
- Cuisine: Mexican
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 tbsp freshly squeezed lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder (or 2 cloves minced)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed; frozen works)
- ¼ cup sliced red onion
- ½ cup sour cream (reserve some for garnish)
- 2 tbsp mayonnaise
- ½ cup crumbled Cotija cheese (extra for topping)
- 3 cups prepared rice (seasoned with salt and lime juice)
- Fresh cilantro leaves for garnish
- Lime wedges from 1 lime
Instructions
- In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken until coated. Refrigerate 15–30 minutes.
- Heat a skillet over medium-high heat. Sear chicken thighs 8–10 minutes per side until golden and cooked through. Rest 5–10 minutes.
- In a separate bowl, mix sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice to taste.
- Heat rice in a microwave-safe bowl with a splash of water until warm and fluffy, about 2 minutes.
- Assemble bowls: divide rice, top with sliced chicken, add a scoop of street corn mixture. Finish with extra Cotija cheese, fresh cilantro, and lime wedges.
Notes
- Adjust chili powder to your spice preference.
- Use grilled corn for extra smokiness.
- Serve immediately for best texture, or assemble for meal prep and refrigerate.