Description
Tasty Street Corn Chicken Bowl features marinated chicken, seasoned street corn mix, and fluffy rice. A colorful, flavorful bowl perfect for a quick weeknight dinner.
Ingredients
- 4 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 garlic, minced
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed)
- ¼ cup sliced red onion
- ½ cup sour cream, separated
- 2 tbsp mayonnaise
- ½ cup crumbled Cotija cheese, extra for topping
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp lime juice (to taste)
- 3 cups cooked rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
Instructions
- Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper in a bowl. Toss chicken thighs with the marinade and refrigerate 15–30 minutes.
- Heat skillet over medium-high heat, add marinated chicken, and cook 8–10 minutes per side until cooked through. Let rest, then slice into strips.
- Mix corn, red onion, ½ cup sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice in a bowl.
- Heat rice until warm and fluffy, fluff with a fork, and optionally mix in chopped cilantro.
- Assemble bowls: divide rice, top with sliced chicken and corn mixture, sprinkle extra Cotija cheese, cilantro, and serve with lime wedges and reserved sour cream.
Notes
- Use grilled or sautéed corn for extra flavor.
- Adjust chili powder and lime juice to taste.
- Optional: sprinkle Tajín for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Bowl
- Method: Skillet & Assemble
- Cuisine: Mexican-American