Tasty Street Corn Chicken Bowl
A simple, smoky, and creamy chicken bowl with a delicious corn topping, perfect for a quick weeknight dinner.
Ingredients
Chicken Marinade
- 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
Corn Topping
- 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
Serving Ingredients
- 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
- 1 piece lime serves for squeezing on top for added zest
Instructions
Marinate the Chicken
- 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.
Cook the Chicken
- 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.
Prepare Corn Mixture
- 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.
Heat Rice
- Heat the prepared rice in a microwave-safe bowl with a splash of water until fluffy and warm, about 2 minutes.
Assemble Bowls
- 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!
Notes
Pat the chicken dry before marinating to ensure 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.