Tasty Street Corn Chicken Bowl – Alright with Me

Why Make This Recipe

Tasty Street Corn Chicken Bowl is a delicious and satisfying meal that brings together juicy chicken, sweet corn, and rich flavors. It’s a great choice for busy weeknights, family gatherings, or even meal prep. With easy ingredients and simple steps, you can create a flavorful bowl that everyone will love.

How to Make Tasty Street Corn Chicken Bowl

Ingredients:

• 4 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
• 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

Directions:

1. In a medium bowl, mix the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper.
2. Add the chicken thighs to the bowl and coat them well with the marinade. Let them sit for about 15-20 minutes.
3. While the chicken is marinating, prepare the sweet corn if using frozen. If using fresh corn, grill or sauté it until lightly charred.
4. Cook the marinated chicken thighs in a skillet over medium heat for about 5-7 minutes on each side or until fully cooked and no longer pink inside.
5. In a separate bowl, mix together the sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Adjust the seasoning to taste.
6. To serve, place a scoop of prepared rice in a bowl and top with sliced chicken, sweet corn, and red onion.
7. Drizzle the sour cream mixture over the top. Garnish with fresh cilantro and extra cotija cheese.
8. Serve with lime wedges on the side.

How to Serve Tasty Street Corn Chicken Bowl

Serve the Tasty Street Corn Chicken Bowl warm. It makes a hearty and satisfying meal on its own but can also be a wonderful side dish for gatherings or family dinners. You can also customize the toppings as per your taste, adding more lime, sour cream, or cheese for extra flavor.

How to Store Tasty Street Corn Chicken Bowl

To store leftovers, keep the chicken, corn, and rice in an airtight container in the fridge for up to 3 days. If you plan to keep the sour cream mixture, store it separately to maintain its freshness. Reheat the bowl in the microwave or on the stovetop when you’re ready to enjoy it again.

Tips to Make Tasty Street Corn Chicken Bowl

• Make sure not to overcook the chicken to keep it juicy.
• Feel free to adjust seasoning and ingredients based on your preferences, such as using diced bell peppers or avocado as toppings.
• For a spicier kick, add jalapeños or a dash of hot sauce to the sour cream mixture.

Variation

You can easily swap chicken thighs for grilled shrimp or even tofu for a vegetarian option. Additionally, if you prefer a different grain, quinoa or cauliflower rice works well too.

FAQs

1. Can I use frozen corn?
   Yes, frozen corn can be used in this recipe. Just sauté it until heated through and slightly charred for better flavor.

2. What can I use instead of cotija cheese?
   Feta cheese is a great substitute for cotija cheese if you can’t find it.

3. Can I make this recipe in advance?
   Yes, you can prepare the chicken and sour cream mixture ahead of time. Just store them separately and assemble when ready to serve.

Tasty Street Corn Chicken Bowl

A delicious meal combining juicy chicken, sweet corn, and rich flavors, perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 680

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 4 thighs 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

• 1 cup sweet corn kernels (grilled or sautéed from frozen)
• 1/4 cup sliced red onion
• 1/2 cup sour cream, separated Reserved for garnish
• 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
• 1 lime cut into wedges

Method

 

Preparation

1. In a medium bowl, mix the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper.
2. Add the chicken thighs to the bowl and coat them well with the marinade. Let them sit for about 15-20 minutes.
3. While the chicken is marinating, prepare the sweet corn if using frozen. If using fresh corn, grill or sauté it until lightly charred.

Cooking

1. Cook the marinated chicken thighs in a skillet over medium heat for about 5-7 minutes on each side or until fully cooked and no longer pink inside.
2. In a separate bowl, mix together the sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Adjust the seasoning to taste.

Serving

1. To serve, place a scoop of prepared rice in a bowl and top with sliced chicken, sweet corn, and red onion.
2. Drizzle the sour cream mixture over the top. Garnish with fresh cilantro and extra cotija cheese.
3. Serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop. Customizable toppings include lime, sour cream, or cheese for extra flavor.