Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight Recipe
Introduction
This Tasty Street Corn Chicken Bowl combines smoky, creamy flavors for a delicious and satisfying dinner. Juicy chicken thighs are paired with a zesty street corn mixture and fluffy rice, making a vibrant and flavorful meal perfect for any night.
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 tbsp freshly squeezed lime juice (plus extra for serving)
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder (or 2 cloves minced)
- 1/2 tsp salt (to taste)
- 1/4 tsp ground black pepper
- 1 cup sweet corn kernels (grilled, sautéed, or frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream (plus some for garnish)
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese (plus extra for topping)
- 3 cups prepared rice (seasoned with salt and lime juice)
- Fresh cilantro leaves (for garnish)
- Lime wedges (from 1 lime, for serving)
Instructions
- Step 1: In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Toss the chicken thighs in the marinade until fully coated. Cover and refrigerate for 15 to 30 minutes.
- Step 2: Heat a skillet over medium-high heat and add a splash of oil if needed. Sear the marinated chicken thighs for 8 to 10 minutes per side until golden brown and cooked through. Remove from heat and let rest for 5 to 10 minutes.
- Step 3: In a separate bowl, combine the sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and a pinch of chili powder. Season with salt, pepper, and lime juice to taste, then mix well.
- Step 4: Warm the prepared rice in a microwave-safe bowl with a splash of water until fluffy and heated through, about 2 minutes.
- Step 5: To serve, divide the rice among bowls, top with sliced chicken, and add a generous scoop of the street corn mixture. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges for added zest.
Tips & Variations
- For extra smoky flavor, grill the chicken instead of searing it in a skillet.
- Use fresh corn in season for the best texture and sweetness.
- Swap Cotija cheese for feta if Cotija is unavailable.
- Add diced avocado or jalapeño to the street corn mix for extra creaminess and heat.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Add the street corn mixture fresh each time to keep its creamy texture and brightness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may cook faster and be less juicy. Adjust cooking time accordingly and avoid overcooking for best results.
Is this recipe suitable for meal prep?
Absolutely. Prepare the components in advance and assemble bowls when ready to eat. Keep the street corn mixture separate until serving to maintain freshness.
Print
Tasty Street Corn Chicken Bowl: Smoky, Creamy Dinner Delight Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Tasty Street Corn Chicken Bowl is a smoky, creamy dinner delight featuring juicy seared chicken thighs paired with a flavorful street corn mixture. With zesty lime, creamy sour cream and mayonnaise, and a sprinkle of salty Cotija cheese, this bowl offers a perfect balance of textures and vibrant flavors over a bed of fluffy rice.
Ingredients
Chicken Marinade
- 4 pieces 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 minced)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Street Corn Mixture
- 1 cup sweet corn kernels (grilled or sautéed)
- 1/4 cup sliced red onion
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese
- 1 tsp chili powder
- Salt, pepper, and lime juice to taste
Bowl Assembly
- 3 cups prepared rice (seasoned with salt and lime juice)
- Fresh cilantro leaves (for garnish)
- Lime wedges (from 1 lime, for serving)
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Toss in the chicken thighs until fully coated. Cover and refrigerate for 15 to 30 minutes to let the flavors meld.
- Sear the Chicken: Heat a skillet over medium-high heat. Add a splash of oil if needed and sear the marinated chicken thighs for 8 to 10 minutes per side until golden brown and cooked through. Remove from heat and let the chicken rest for 5 to 10 minutes before slicing.
- Prepare the Street Corn Mixture: In a separate bowl, combine the sweet corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Mix well to combine.
- Heat the Rice: Place the prepared rice in a microwave-safe bowl with a splash of water. Heat for about 2 minutes until fluffy and warm.
- Assemble the Bowls: Divide the warm rice into serving bowls. Top with sliced chicken thighs and a generous scoop of the street corn mixture. Garnish with extra Cotija cheese, fresh cilantro leaves, and lime wedges for added zest.
Notes
- Marinate the chicken up to 2 hours ahead for deeper flavor if desired.
- For a spicier kick, add a pinch of cayenne to the marinade or street corn mixture.
- If fresh corn is not available, frozen corn works well when thawed and lightly sautéed.
- Use chicken breasts if preferred, but thighs will yield juicier results.
- Rice can be prepared in advance and reheated when assembling the bowls for convenience.
- For a lighter version, substitute sour cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, smoky chicken, creamy corn, Cotija cheese, Mexican dinner, chicken thighs recipe, easy skillet chicken, lime chicken bowl
