Description
This Street Corn Chicken Bowl is a vibrant and satisfying meal featuring juicy marinated chicken thighs grilled to perfection and topped with a creamy, tangy street corn mixture. Served over fluffy jasmine rice, garnished with crumbled Cotija cheese, fresh cilantro, and lime wedges, this dish combines bold Mexican-inspired flavors with comforting textures for a delicious, easy-to-prepare dinner.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 tbsp (15 ml) lime juice, freshly squeezed
- 1 tbsp (15 ml) avocado oil
- 2 tsp (2 x 1 tsp) chili powder, divided
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) garlic powder or 2 minced garlic cloves (optional)
- ½ tsp (2.5 ml) salt, plus additional to taste
- ¼ tsp (1.25 ml) black pepper, plus additional to taste
Street Corn Mixture
- 1 cup (165 g) sweet corn kernels, grilled if possible (frozen acceptable)
- ¼ cup (40 g) thinly sliced red onion (optional)
- 1 cup (240 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- ½ cup (50 g) crumbled Cotija cheese, plus extra for garnish
- Salt, pepper, and lime juice to taste
Base and Garnish
- 1 cup (240 ml) cooked jasmine rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, mix 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, ½ tsp cumin powder, ½ tsp garlic powder (or minced garlic), ½ tsp salt, and ¼ tsp black pepper. Add the boneless, skinless chicken thighs and turn them to coat evenly. Refrigerate for at least 15 to 30 minutes to allow flavors to infuse and to keep the chicken juicy.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the pan and cook for 8 to 10 minutes on each side until golden brown and reaching an internal temperature of 165°F (74°C). Remove the chicken from the pan and let it rest for a few minutes before slicing into chunks or strips.
- Prepare the Street Corn Mixture: In a mixing bowl, combine grilled or frozen corn kernels, thinly sliced red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, and 1 tsp chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Stir well to blend all the flavors evenly.
- Reheat the Rice: If using cold or leftover jasmine rice, add a splash of water and reheat in a microwave or on a low-heat pan. Stir occasionally while warming until the rice is hot and fluffy, fluffing the rice for best texture to prevent clumping.
- Assemble the Bowls: Divide 3 cups of cooked jasmine rice evenly between four bowls. Top each bowl with the sliced chicken, a generous scoop of the street corn mixture, extra crumbled Cotija cheese, and fresh cilantro leaves. Include a lime wedge on the side for added acidity if desired.
- Serve: Serve the bowls immediately while warm. Offer an additional squeeze of fresh lime juice on top for a bright, zesty finish just before eating.
Notes
- Marinate the chicken for at least 15 minutes, but up to several hours for deeper flavor.
- Grilling the corn kernels adds a smoky flavor but frozen corn can be used as a convenient alternative.
- Adjust the chili powder and lime juice in the street corn mixture to your preferred level of heat and acidity.
- If you prefer, substitute chicken breasts for thighs but adjust cooking time accordingly to avoid drying out.
- Serve with additional garnishes like sliced avocado or hot sauce for extra flavor.
