Street Corn Chicken Bowl

This hearty street corn chicken rice bowl has become my go-to meal for busy weeknights when I want something flavorful but customizable. The combination of tender chicken thighs, smoky grilled corn, and creamy cotija cheese delivers restaurant-quality taste with minimal effort.

I first created this dish after a trip to Mexico where I fell in love with elote corn. When I returned home, I was determined to capture those flavors in a complete meal. After several attempts, this bowl became the most requested dinner in our household, especially during summer corn season.

Ingredients

For the Chicken

• Boneless skinless chicken thighs: Deliver more flavor and moisture than breast meat while remaining tender even if slightly overcooked
• Fresh lime juice: Adds brightness and helps tenderize the meat
• Avocado oil: Has a high smoke point perfect for searing chicken
• Chili powder, cumin, and garlic: Create the signature Mexican flavor profile
• Salt and pepper: Enhance all the other flavors

For the Street Corn Topping

• Sweet corn kernels: Preferably grilled for that authentic charred flavor
• Red onion: Adds color, crunch and a mild bite that balances the creamy elements
• Sour cream: Creates the creamy base for the corn mixture
• Mayonnaise: Adds richness and helps bind everything together
• Cotija cheese: Brings authentic salty tanginess that defines street corn
• Chili powder: For that signature Mexican street food color and mild heat
• Fresh lime wedges: For tableside squeezing brighten the entire dish

For the Rice and Assembly

• Fluffy cooked rice: Serves as the perfect canvas for all the bold flavors
• Fresh cilantro: Brings a pop of color and herbaceous freshness

Step-by-Step Instructions

Season and Marinate the Chicken

Step 1:

Whisk together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper in a bowl until well combined. Place chicken thighs in the mixture and coat thoroughly, making sure every piece is evenly covered. Allow to marinate in the refrigerator for at least 15 minutes but no more than 30 minutes as the lime juice can start to break down the proteins too much.

Cook the Chicken

Step 2:

Heat a clean skillet over medium high heat until you can feel warmth radiating when you hold your hand above it. Add the marinated chicken thighs and listen for that satisfying sizzle. Cook for 8-10 minutes on the first side until deeply golden brown and caramelized. Flip only once and cook the second side for another 8-10 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing to allow juices to redistribute.

Prepare the Street Corn Topping

Step 3:

Combine the grilled or sautéed corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder in a mixing bowl. Stir gently but thoroughly until everything is evenly coated. Season with salt and freshly ground black pepper to taste. Squeeze in fresh lime juice a little at a time, tasting as you go until the flavor pops but remains balanced.

Prepare the Rice

Step 4:

If using leftover refrigerated rice, place it in a microwave-safe bowl with a splash of water. Cover with a damp paper towel and microwave in 30 second increments until steaming hot and fluffy. Alternatively, fluff freshly cooked rice with a fork right before serving to ensure it remains light and separate.

Assemble the Bowls

Step 5:

Divide the warm fluffy rice among four serving bowls, creating an even base layer. Arrange the sliced chicken thighs attractively over the rice. Spoon generous portions of the street corn topping alongside the chicken. Sprinkle additional crumbled cotija cheese over everything. Garnish with fresh cilantro leaves. Place lime wedges on the side of each bowl for squeezing at the table.

The chili powder is my secret ingredient in this recipe. While many people think chili powder is spicy, good quality chili powder is actually a complex blend of dried chilies, cumin, oregano and other spices. I always keep a premium chili powder in my pantry specifically for recipes like this where it plays a starring role in the flavor profile.

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Recipe Questions & Answers

→ How do I marinate the chicken?

Mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken and refrigerate for 15-30 minutes.

→ What is the best way to grill the corn?

Char fresh or frozen sweet corn in a hot skillet or on a grill until slightly browned for a smoky flavor.

→ Can I make this dish spicy?

Yes! Add chopped jalapeños, cayenne pepper, or drizzle hot sauce on your bowl for extra heat.

→ What toppings pair well with this bowl?

Avocado, pico de gallo, shredded lettuce, radish slices, and green onions are excellent options. Tajín also adds a zesty touch.

→ How do I reheat the rice for serving?

Add a splash of water to the rice and gently warm it in the microwave or stovetop to keep it fluffy.