Spicy Street Corn Chicken Bowl
A vibrant and flavorful bowl combining marinated chicken, sweet corn, creamy avocado, and zesty sauce, perfect for any occasion.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs Approximately 450g
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper To taste
For the Street Corn
- 2 cups corn (fresh, frozen, or canned, drained)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1/4 cup Cotija cheese (crumbled)
- 1/2 teaspoon chili powder
- 2 tablespoons fresh cilantro (chopped)
- Salt To taste
For Assembly
- 2 cups cooked rice (white or brown)
- 1 avocado, diced
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
Marinate the Chicken
- In a large bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken thighs to the bowl, ensuring they are fully coated with the marinade. Cover and let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Cook the Chicken
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a golden brown color. An internal temperature of 165°F (75°C) is recommended for safety. Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing it into strips.
Prepare the Street Corn Mixture
- In a medium bowl, combine the corn, mayonnaise, sour cream, lime juice, Cotija cheese, chili powder, cilantro, and salt. Mix well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed, adding more lime juice or chili powder if desired.
Prepare the Rice
- If you haven't already, cook your rice according to the package instructions. You can use either white or brown rice as per your preference. Once cooked, fluff with a fork and set aside.
Assemble the Bowls
- In serving bowls, start with a base of the cooked rice. Top with sliced chicken, then spoon generous amounts of the street corn mixture over the top. Finally, add diced avocado for creaminess, and sprinkle extra cilantro for freshness. Serve with lime wedges on the side for an added burst of flavor.
Notes
Use fresh corn for an extra BBQ flavor, and customize spiciness by adjusting chili powder. Letting the chicken rest makes it more tender. For cheese, feta or queso fresco can be good alternatives. You can add bell peppers or tortilla strips for extra texture.