Description
This Tasty Street Corn Chicken Bowl combines tender, marinated chicken thighs with flavorful grilled corn, creamy cotija cheese, and a zesty lime dressing. The bowl is layered with seasoned rice, a tangy chipotle-inspired sauce, fresh cilantro, and lime wedges for a delicious and satisfying meal perfect for any day of the week.
Ingredients
Scale
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
Corn and Veggies
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
Sauce and Toppings
- 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)
Assembly
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Instructions
- Prepare the chicken marinade: In a bowl, combine the lime juice, avocado oil, chili powder, cumin, garlic powder or minced garlic, salt, and black pepper. Add the chicken thighs and coat well. Let marinate for at least 10 minutes to allow flavors to infuse.
- Cook the chicken: Heat a skillet over medium-high heat and cook the marinated chicken thighs for about 5-7 minutes per side or until fully cooked and nicely browned. Remove from skillet and let rest before slicing.
- Prepare the corn and onions: Grill or sauté the corn kernels until slightly charred and tender. In the same skillet, lightly sauté the sliced red onions until softened.
- Make the sauce: In a small bowl, mix half of the sour cream with mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt and pepper. Stir until well combined to create a creamy, spicy dressing.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with sliced chicken thighs, grilled corn, sautéed onions, and a generous drizzle of the creamy sauce. Garnish with fresh cilantro leaves, extra cotija cheese, reserved sour cream, and lime wedges.
Notes
- For extra smoky flavor, grill the chicken and corn instead of cooking on the stovetop.
- Use frozen corn if fresh is unavailable; thaw and pat dry before cooking.
- Adjust chili powder quantity to your preferred spice level.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
- This recipe pairs well with black beans or avocado slices for added texture and nutrition.
