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Tasty Street Corn Chicken Bowl

Juicy marinated chicken cooked until golden
Creamy street corn with Cotija and lime
Served over fluffy rice for a complete bowl
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4 servings

Ingredients
  

For the marinated chicken

  • 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

For the street corn mix

  • 1 cup sweet corn kernels grilled or sautéed
  • 1/4 cup sliced red onion
  • 1/2 cup sour cream separated
  • 2 tbsp mayonnaise
  • 1/2 cup crumbled Cotija cheese plus extra for topping
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp lime juice to taste

For serving

  • 3 cups cooked rice
  • Fresh cilantro leaves
  • Lime wedges
  • Reserved sour cream and Cotija cheese

Instructions
 

  • In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Add chicken thighs and coat evenly. Cover and refrigerate for 15–30 minutes to marinate.
  • Heat a skillet over medium-high heat. Sear the marinated chicken for 8–10 minutes per side until cooked through and golden. Rest for 5–10 minutes, then slice.
  • In a separate bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir until creamy and well mixed.
  • Warm the rice with a splash of water until fluffy.
  • Assemble the Tasty Street Corn Chicken Bowl by layering rice, sliced chicken, and street corn topping. Garnish with extra Cotija, cilantro, lime wedges, and reserved sour cream if desired.

Notes

Serve with avocado slices, pickled jalapeños, or shredded lettuce for extra texture. This bowl is great for meal prep and tastes even better the next day.