Street Corn Chicken Bowl (Printable Version)
Enjoy a vibrant bowl of chicken, grilled corn, and lime.
# What You'll Need:
→ For the Chicken
01 -
4 boneless and skinless chicken thighs
02 -
1 tbsp lime juice
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
1 tsp cumin powder
06 -
½ tsp garlic powder or 2 minced garlic cloves
07 -
½ tsp salt
08 -
¼ tsp black pepper
→ For the Street Corn Topping
09 -
1 cup grilled or sautéed sweet corn kernels
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream (reserve ½ cup for topping)
12 -
2 tbsp mayonnaise
13 -
½ cup crumbled Cotija cheese (plus extra for garnish)
14 -
1 tsp chili powder
15 -
Salt and pepper to taste
16 -
1 lime cut into wedges
→ For the Rice and Assembly
17 -
3 cups cooked rice
18 -
Fresh cilantro for garnish
# Steps to Follow:
01 -
Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
02 -
Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until fully cooked. Allow the chicken to rest, then slice it.
03 -
Mix grilled or sautéed sweet corn, red onion, ½ cup sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
04 -
Reheat cooked rice with a splash of water to ensure it stays warm and fluffy.
05 -
Layer warm rice, sliced chicken, and street corn topping in serving bowls. Garnish with Cotija, cilantro, lime wedges, and optional toppings like sour cream or Tajín.
06 -
Serve the bowls warm with an optional squeeze of lime for added freshness.
# Additional Notes:
01 -
For deeper flavor, grill or cook the corn in a hot skillet until slightly charred for a smoky taste.
02 -
Fresh lime juice brightens the marinade and the street corn topping while balancing out the creaminess.
03 -
Add a splash of water to rice when reheating to ensure it remains fluffy and moist.
04 -
For extra heat, consider adding chopped jalapeño or cayenne pepper to the street corn topping.