Street Corn Chicken Bowl Recipe

Introduction

This Tasty Street Corn Chicken Bowl is a vibrant and flavorful meal inspired by classic Mexican street food. Juicy marinated chicken pairs perfectly with a creamy, spicy corn topping and fluffy rice, making it an easy and satisfying dish for any night.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp freshly squeezed lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder or 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup sweet corn kernels (grilled or sautéed from frozen)
• 1/4 cup sliced red onion
• 1/2 cup sour cream, separated
• 2 tbsp mayonnaise
• 1/2 cup crumbled cotija cheese, plus extra for topping
• 1 tsp chili powder
• Salt and pepper, as needed
• 1 tbsp lime juice (to taste)
• 3 cups prepared rice
• Fresh cilantro leaves, for garnish
• Lime wedges (from 1 lime)
• Reserved sour cream and cotija cheese, for garnish

Instructions

1. Step 1: In a bowl, combine the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to marinate.
2. Step 2: Heat a skillet over medium-high heat and add a touch of oil if needed. Cook the marinated chicken thighs for 8 to 10 minutes per side, until cooked through and browned. Remove from heat and let rest for 5–10 minutes, then slice into strips.
3. Step 3: In a bowl, mix together the sweet corn kernels, sliced red onion, half of the sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Stir well to combine.
4. Step 4: Reheat the prepared rice in a microwave-safe bowl or saucepan with a splash of water until warm. Fluff the rice with a fork before serving. Optionally, stir in chopped cilantro for extra flavor.
5. Step 5: To assemble, divide the warm rice among bowls. Top with sliced chicken and the street corn mixture. Garnish with extra cotija cheese, reserved sour cream, fresh cilantro leaves, and lime wedges.

Tips & Variations

• Use fresh corn when in season for the best flavor, or grill frozen kernels for a smoky touch.
• Substitute chicken breasts if preferred, but adjust cooking time to avoid drying out.
• Add a splash of hot sauce to the corn topping for an extra kick.
• Serve with warm tortillas to turn the bowl into street-style tacos.

Storage

Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently to maintain moisture, and add fresh toppings after warming. The street corn topping is best added fresh but can be kept refrigerated for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cotija?

Yes, feta or queso fresco can be used as substitutes, though cotija offers the most authentic flavor and texture.

How do I make this recipe dairy-free?

Replace sour cream and cotija cheese with dairy-free alternatives or omit them. You can also use avocado or a cashew-based crema for creaminess.

Street Corn Chicken Bowl Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This Tasty Street Corn Chicken Bowl features juicy marinated chicken thighs paired with a creamy, tangy street corn topping, served over fluffy rice. The dish is bursting with vibrant flavors like chili, lime, cotija cheese, and fresh cilantro, combining traditional Mexican street food elements into a satisfying and easy-to-make bowl perfect for a flavorful weeknight meal.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 4 boneless, skinless chicken thighs
• 1 tbsp freshly squeezed lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder or 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the Street Corn Topping

• 1 cup sweet corn kernels (grilled or sautéed from frozen)
• 1/4 cup sliced red onion
• 1/2 cup sour cream, divided
• 2 tbsp mayonnaise
• 1/2 cup crumbled cotija cheese, plus extra for topping
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp lime juice (to taste)

Other Ingredients

• 3 cups prepared rice
• Fresh cilantro leaves, for garnish
• Lime wedges (from 1 lime)

Instructions

1. Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder or minced garlic, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
2. Cook and Slice the Chicken: Heat a skillet over medium-high heat with a bit of oil if needed. Place marinated chicken thighs in the pan and sear for 8 to 10 minutes per side until cooked through and nicely browned. Remove and let rest for 5–10 minutes before slicing into strips to keep the meat juicy.
3. Prepare the Street Corn Topping: In a bowl, mix sweet corn kernels, sliced red onion, half the sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Stir well to combine. This can be prepared while the chicken is cooking.
4. Reheat the Rice: Place prepared rice in a microwave-safe bowl or saucepan with a splash of water. Heat until warm and fluffy, fluffing with a fork. Optionally stir in chopped cilantro for extra flavor.
5. Assemble the Bowls and Garnish: Start with a bed of warm rice, top with sliced chicken, then spoon the street corn topping over the chicken. Garnish with extra cotija cheese, fresh cilantro leaves, reserved sour cream, and lime wedges. Serve immediately.

Notes

• Letting the chicken rest after cooking ensures juicy, tender meat.
• Grilled or sautéed corn can be used based on preference or availability.
• Adjust the level of chili powder and lime juice according to your taste for spice and acidity.
• This recipe is easily customizable with additional toppings such as avocado or jalapeños.
• Using leftover cooked rice saves preparation time and works perfectly.

Keywords: street corn chicken bowl, Mexican chicken bowl, cotija cheese, chicken thighs recipe, street corn topping, easy Mexican dinner