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Street Corn Chicken Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/street-corn-chicken-bowl-recipe/