Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight

A simple, smoky, and creamy dinner you can make any night.

introduction

This Tasty Street Corn Chicken Bowl mixes smoky chicken, creamy corn, and bright lime for a full meal. It cooks fast and feels fresh. You can also view the Tasty Street Corn Chicken Bowl recipe page for another layout of this dish.

why make this recipe

Make this recipe when you want a filling dinner with bold flavors and little fuss. The bowl gives protein, carbs, and a creamy topping in one bite. If you like quick chicken meals, try the easy ranch chicken bake for more weeknight ideas.

how to make Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight

Marinate the chicken so it holds flavor. Sear the thighs until brown and let them rest so juices stay inside. Mix the corn with sour cream, mayo, and Cotija for a creamy topping. Slice the chicken and build the bowl over warm rice. For more ideas on cooking and serving chicken, see the chicken kofta with creamy sauce page.

Ingredients :

• 4 pieces boneless, skinless chicken thighs (juicy and flavorful, perfect for searing)
• 1 tbsp freshly squeezed lime juice (adds a zesty kick; extra for flavoring)
• 1 tbsp avocado oil (ideal for searing and adds a light richness)
• 1 tsp chili powder (brings warmth; adjust to your spice preference)
• 1 tsp ground cumin (enhances the dish with earthy notes)
• 1/2 tsp garlic powder (or 2 cloves minced, infuses delicious savory flavors)
• 1/2 tsp salt (enhances all flavors; season to taste)
• 1/4 tsp ground black pepper (adds warmth and a touch of spice)
• 1 cup sweet corn kernels (use grilled or sautéed; frozen works great too)
• 1/4 cup sliced red onion (gives a crunchy, sweet contrast)
• 1/2 cup sour cream (adds creaminess; reserve some for garnish)
• 2 tbsp mayonnaise (brings an extra layer of creaminess)
• 1/2 cup crumbled Cotija cheese (provides a salty, tangy finish; extra for topping)
• 3 cups prepared rice (fluffy base for your bowl; season with salt and lime juice)
• fresh cilantro leaves (for garnish, brightens and freshens the dish)
• lime wedges (from 1 lime, serves for squeezing on top for added zest)

Directions :

1. In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Toss in the chicken thighs until fully coated. Cover and refrigerate for 15 to 30 minutes to let those flavors meld.
2. Heat a skillet over medium-high heat. Add a splash of oil if needed and sear the marinated chicken thighs for 8 to 10 minutes per side until they’re golden brown and cooked through. Let the chicken rest for 5-10 minutes.
3. In a separate bowl, stir together the sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
4. Heat the prepared rice in a microwave-safe bowl with a splash of water until fluffy and warm, about 2 minutes.
5. In serving bowls, divide the rice, top it with sliced chicken, and add a generous scoop of the street corn mixture. Finish with sprinkles of Cotija cheese, fresh cilantro, and lime wedges for that zesty touch!

how to serve Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight

Serve warm in a bowl. Put rice first, then sliced chicken, then the creamy street corn. Add extra Cotija and cilantro on top. Offer lime wedges so each person can squeeze their bowl.

how to store Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight

Cool any leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Keep the corn topping and chicken together or in separate containers if you like. Reheat gently in the microwave or in a skillet until warm.

tips to make Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight

• Pat the chicken dry before marinating so it sears well.
• Let the chicken rest 5 to 10 minutes after cooking to keep it juicy.
• Taste the corn mix and add more lime or salt as needed.
• For extra char, grill the corn first. Use the street tacos guide for more seasoning and serving tips.

variation (if any)

• Use chicken breasts if you prefer lean meat; cook a bit less time.
• Swap Cotija for feta if you need a substitute.
• Add black beans or avocado for more texture and flavor.
• Turn it into tacos by warming tortillas and filling them with chicken and the corn mix.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain it, or cook it frozen in a skillet until hot.

Q: Can I make this ahead?
A: You can marinate the chicken a few hours ahead and make the corn mix up to a day before. Assemble bowls right before serving.

Q: How do I know the chicken is done?
A: The chicken is done when it reaches 165°F (74°C) inside or when juices run clear and the meat is no longer pink.

Q: Is there a dairy-free option?
A: Swap sour cream and mayo with a dairy-free mayo or a cashew cream, and skip Cotija or use a dairy-free cheese.

Conclusion

If you want another take on this idea, check a similar bowl recipe at Street Corn Chicken Rice Bowls (Easy, Flavor-Packed Dinner!) and learn a classic corn topping at Delicious Mexican Street Corn Recipe You Must Try.