Tasty Street Corn Chicken Bowl
A vibrant dish combining savory chicken, street corn flavors, creamy sauces, and fresh ingredients for a delicious one-bowl meal.
Ingredients
For the 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 garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Bowl Assembly
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream, separated
- 2 tbsp mayonnaise
- 1/2 cup crumbled cotija cheese, extra for topping
- 1 tsp chili powder
- Salt and pepper as needed
- 1 tbsp lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Instructions
Marinate the Chicken
- In a mixing 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. Let them sit for at least 30 minutes to absorb the flavors.
Prepare Corn and Sauce
- While the chicken is marinating, prepare the corn by grilling or sautéing it as desired.
- In a separate bowl, mix together half of the sour cream with the mayonnaise, adding the remaining chili powder, salt, pepper, and lime juice to taste.
Cook the Chicken
- Once the chicken has marinated, cook it in a skillet over medium heat for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest before slicing it into strips.
Assemble the Bowl
- On a serving plate or bowl, layer the prepared rice as the base. Top with sliced chicken, sweet corn, red onion, and the creamy sauce mixture.
- Finish by sprinkling cotija cheese on top and garnishing with fresh cilantro leaves, lime wedges, and reserved sour cream.
Notes
Use fresh, grilled corn for the best flavor, but frozen corn also works well. Experiment with spices based on your preference; smoked paprika or cayenne work nicely. For a spicier kick, add jalapeños or hot sauce to the bowl. To store leftovers, keep the chicken, rice, and toppings separate in airtight containers in the refrigerator. The bowl can be enjoyed for 3-4 days after preparation.