Street Corn Chicken Bowl Recipe – Flavorful and Easy Weeknight Meal
A flavorful and easy weeknight Street Corn Chicken Bowl. Juicy chicken thighs, creamy street corn, and fluffy rice make this a family favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish, Bowl
- Method: Skillet
- Cuisine: Mexican-Inspired
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, 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)
Instructions
- Marinate the chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken thighs and toss to coat. Refrigerate 15–30 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Sear chicken 8–10 minutes per side until cooked through and browned. Let rest, then slice into strips.
- Prepare street corn mix: In a bowl, combine corn, red onion, 1/2 cup sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir to combine.
- Warm the rice: Heat prepared rice until warm and fluffy.
- Assemble bowls: Divide rice among bowls. Top with sliced chicken and a generous scoop of street corn mix.
- Garnish with extra Cotija cheese, fresh cilantro leaves, lime wedges, and reserved sour cream if desired. Serve warm.
Notes
- Grill the chicken for a smoky flavor.
- Adjust lime and chili to taste for more tang or heat.
- Use leftover rotisserie chicken for a quicker version.