Description
This Street Corn Chicken Bowls Recipe brings together smoky grilled corn, juicy chili-lime chicken, creamy Cotija cheese, and tangy lime sauce over warm rice — a high-protein comfort bowl made simple in 5 steps.
Ingredients
For the Chicken:
4 chicken thighs (boneless, skinless)
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder or 2 minced garlic cloves
1/2 tsp salt
1/4 tsp black pepper
For the Street Corn Topping:
1 cup sweet corn kernels (grilled if possible)
1/4 cup thinly sliced red onion
1 cup sour cream (save half to drizzle)
2 tbsp mayonnaise
1/2 cup Cotija cheese (crumbled, plus extra for garnish)
1 tsp chili powder
Salt and pepper to taste
1 lime, cut into wedges
For the Rice & Assembly:
3 cups cooked rice
Fresh cilantro, for garnish
Instructions
1. Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Marinate chicken thighs for 15–30 minutes.
2. Heat skillet over medium-high. Cook chicken 8–10 minutes per side until golden and cooked through. Let rest and slice.
3. Mix corn, onion, sour cream, mayo, Cotija, chili powder, lime juice, salt, and pepper in a bowl for the street corn topping.
4. Warm rice with a splash of water until fluffy.
5. Assemble bowls with rice, chicken, and corn topping. Garnish with Cotija, cilantro, and lime.
Notes
Char the Corn: Grill for smoky flavor.
Use Fresh Lime Juice: It balances the creamy toppings.
Make Ahead: Store chicken, corn, and rice separately for up to 3 days.
Add Extra Heat: Sprinkle with Tajín or diced jalapeños.
Meal Prep Friendly: Great for lunches or easy weeknight dinners.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Chicken Bowls
- Method: Skillet, Assembly
- Cuisine: American, Mexican