Street Corn Chicken Bowl (Printable Version)
A flavorful bowl stacked with rice, grilled chicken, street-style corn, and a creamy Cotija topping. Done in just an hour or less.
# What You'll Need:
→ Chicken Prep
01 -
4 skinless, boneless chicken thighs
02 -
1 tsp chili powder
03 -
½ tsp garlic powder
04 -
1 tbsp lime juice (freshly squeezed)
05 -
¼ tsp ground black pepper
06 -
½ tsp salt
07 -
1 tbsp avocado oil
→ Corn Topping
08 -
1 cup sweet corn (grilled or frozen)
09 -
½ cup sour cream
10 -
1 lime (sliced into wedges)
11 -
2 tbsp mayo
12 -
1 tsp chili powder
13 -
¼ cup red onion (thinly sliced)
14 -
½ cup crumbled Cotija cheese, plus some extra to sprinkle on top
15 -
Add salt and black pepper as needed
→ Rice and Garnish
16 -
Fresh cilantro for topping
17 -
3 cups cooked rice
# Steps to Follow:
01 -
Whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Put the chicken in, mixing to coat well. Chill it in the fridge for at least 15 minutes or up to half an hour to let the flavors soak in.
02 -
Heat a skillet on medium-high. Add the marinated thighs, cooking them for 8-10 minutes per side. Once done, set them aside for a bit to rest, then slice them up.
03 -
Toss grilled corn, red onion, sour cream, mayo, Cotija cheese, and chili powder in a bowl. Add lime juice and a pinch of salt and pepper, stirring until it’s balanced and tastes amazing.
04 -
Stir a tiny splash of water into the rice while reheating it until it’s nice and fluffy.
05 -
Spread the warm rice in a bowl. Pile on sliced chicken, plenty of the corn topping, extra Cotija cheese, and fresh cilantro. Finish with a lime wedge on the side for squeezing.
# Additional Notes:
01 -
Grilling or searing your corn adds a smoky, charred touch.
02 -
Use fresh lime juice for a zesty, bright flavor in both chicken and topping.
03 -
A few drops of water will keep your reheated rice fluffy.
04 -
Turn up the heat with cayenne or jalapeños if you're feeling spicy.