why make this recipe
This Tasty Street Corn Chicken Bowl is a delightful mix of flavors that will excite your taste buds. It combines juicy chicken thighs with sweet corn and a creamy sauce, bringing the essence of street corn right to your home. It’s a fun and quick dish that is perfect for dinner or meal prep, making it a great choice for busy weeknights.
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 (for topping)
- 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 :
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Start by marinating the chicken. In a bowl, mix together the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes.
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While the chicken is marinating, prepare the toppings. In a small bowl, combine 1/2 cup of sour cream, mayonnaise, and cotija cheese. Add in chili powder, salt, and pepper to taste. Adjust with lime juice as needed. Set aside.
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Heat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until they are cooked through and have a nice char. Remove from heat and let them rest.
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In the same skillet, add the sweet corn and sliced red onion. Cook for 3-4 minutes until the corn is heated through.
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To assemble the bowls, serve the prepared rice as a base, then top with sliced chicken, corn, and onion. Drizzle with the creamy cotija sauce. Garnish with fresh cilantro, lime wedges, and extra cotija cheese.
how to serve Tasty Street Corn Chicken Bowl
Serve this Tasty Street Corn Chicken Bowl warm. Make sure to have extra lime wedges and garnishes on the side for a fresh squeeze of flavor. It’s perfect for family meals or for entertaining guests.
how to store Tasty Street Corn Chicken Bowl
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm up in the microwave or on the stovetop until heated through.
tips to make Tasty Street Corn Chicken Bowl
- Use fresh corn when in season for the best flavor.
- Feel free to adjust the spices to suit your taste. Add more chili powder if you like it spicy!
- Adding other vegetables like bell peppers or tomatoes can enhance the dish.
variation
You can swap chicken thighs for grilled shrimp or tofu to make this dish a bit different while keeping it delicious. For a lighter option, try using cauliflower rice instead of regular rice.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs tend to be juicier and more flavorful.
Can I make this bowl ahead of time?
Yes! You can meal prep this bowl by marinating the chicken and cooking the components ahead of time. Just keep them separate until you are ready to serve.
What if I don’t have cotija cheese?
You can substitute cotija cheese with feta cheese or queso fresco for a similar taste and texture.
Tasty Street Corn Chicken Bowl
Ingredients
Method
- Start by marinating the chicken. In a bowl, mix together the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes.
- While the chicken is marinating, prepare the toppings. In a small bowl, combine 1/2 cup of sour cream, mayonnaise, and cotija cheese. Add in chili powder, salt, and pepper to taste. Adjust with lime juice as needed. Set aside.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until they are cooked through and have a nice char. Remove from heat and let them rest.
- In the same skillet, add the sweet corn and sliced red onion. Cook for 3-4 minutes until the corn is heated through.
- To assemble the bowls, serve the prepared rice as a base, then top with sliced chicken, corn, and onion. Drizzle with the creamy cotija sauce. Garnish with fresh cilantro, lime wedges, and extra cotija cheese.