Description
This Street Corn Chicken Bowl brings all the vibrant, zesty flavors of Mexican street food into one hearty bowl. Juicy chili-lime marinated chicken thighs are grilled to perfection and layered over fluffy rice, then topped with creamy, cheesy street corn bursting with smoky, tangy flavor. Finished with Cotija cheese, lime, and cilantro, this colorful dinner is a quick and comforting meal that’s ready in under an hour — perfect for weeknights or meal prep.
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) avocado oil
5 g (1 tsp) chili powder
2 g (1 tsp) cumin powder
2.5 g (½ tsp) garlic powder or 2 minced garlic cloves
2.5 g (½ tsp) salt
1 g (¼ tsp) black pepper
For the Street Corn Topping:
160 g (1 cup) sweet corn kernels, grilled or sautéed
30 g (¼ cup) red onion, thinly sliced
120 g (1 cup) sour cream (half reserved for topping)
30 g (2 tbsp) mayonnaise
60 g (½ cup) Cotija cheese, crumbled (plus extra for garnish)
5 g (1 tsp) chili powder
Salt and pepper, to taste
1 lime, cut into wedges
For the Rice and Assembly:
600 g (3 cups) cooked rice
Fresh cilantro, for garnish
Instructions
Marinate the Chicken:
In a bowl, whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs and coat evenly. Marinate for 15–30 minutes in the fridge.Cook the Chicken:
Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until golden and fully cooked. Let rest for 5 minutes, then slice.Prepare the Street Corn Topping:
In a bowl, mix grilled corn, red onion, half the sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir until creamy.Assemble the Bowls:
Add rice to bowls, then layer sliced chicken and spoon over the corn mixture.Garnish and Serve:
Drizzle with remaining sour cream, top with Cotija cheese and cilantro, and serve with lime wedges. For spice, sprinkle Tajín or chopped jalapeños.
Notes
Use fresh corn for the best smoky sweetness; frozen or canned works too.
Swap rice for quinoa or cauliflower rice for a lighter option.
Marinate the chicken the night before for even deeper flavor.
Don’t skip the lime—it balances the richness perfectly.
Add cayenne or hot sauce for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican