Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight
Tasty Street Corn Chicken Bowl combines smoky, creamy flavors with tender chicken and rice for a delightful Mexican-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Cook / Sear
- Cuisine: Mexican
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice (plus extra for serving)
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder or 2 cloves minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed)
- ¼ cup sliced red onion
- ½ cup sour cream (reserve some for garnish)
- 2 tablespoons mayonnaise
- ½ cup crumbled Cotija cheese (extra for topping)
- 3 cups prepared rice
- Fresh cilantro leaves for garnish
- Lime wedges from 1 lime
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken thighs until coated and refrigerate 15–30 minutes.
- Heat a skillet over medium-high heat. Sear chicken thighs 8–10 minutes per side until golden and cooked through. Let rest 5–10 minutes.
- In a separate bowl, stir together corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
- Heat prepared rice in a microwave-safe bowl until warm.
- In serving bowls, divide rice, top with sliced chicken, and add a scoop of street corn mixture. Garnish with Cotija, cilantro, and lime wedges.
Notes
- Avoid overcooking chicken; check for doneness at 165°F (74°C).
- Thaw frozen corn before cooking; try to char it for extra flavor.