Description
A flavorful street corn chicken bowl featuring juicy lime-marinated chicken, creamy Mexican-style street corn topping, and fluffy rice for a satisfying one-bowl meal.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup sweet corn kernels, grilled or sautéed
- 1/4 cup sliced red onion
- 1/2 cup sour cream, divided
- 2 tablespoons mayonnaise
- 1/2 cup crumbled cotija cheese, plus extra for topping
- 1 teaspoon chili powder (for corn mixture)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 3 cups cooked white rice
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
- Extra sour cream for garnish
- Extra cotija cheese for topping
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken thighs and coat them well in the marinade.
- Cover and refrigerate for 15 to 30 minutes to allow the flavors to absorb.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8 to 10 minutes per side until browned and fully cooked.
- Remove the chicken from the skillet and let it rest for 5 to 10 minutes before slicing into strips.
- In a bowl, combine the corn kernels, sliced red onion, half of the sour cream, mayonnaise, cotija cheese, and chili powder.
- Season the mixture with salt, black pepper, and lime juice, then stir until creamy and well combined.
- Warm the cooked rice in the microwave or a saucepan with a splash of water until fluffy.
- Divide the rice evenly among four serving bowls.
- Top each bowl with sliced chicken and a generous scoop of the creamy street corn mixture.
- Garnish with cilantro, extra cotija cheese, lime wedges, and a drizzle of sour cream before serving.
Notes
- Grilling the corn instead of sautéing adds a deeper smoky flavor.
- Chicken breast can be substituted for chicken thighs if preferred.
- For extra spice, add cayenne pepper or chopped jalapeños.
- Mix lime juice and cilantro into the rice for cilantro-lime rice.
- Keep components separate when storing leftovers for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
