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Street Corn Chicken Bowl

Juicy chili-lime marinated chicken thighs served over fluffy rice with a creamy smoky street corn topping of Cotija cheese, sour cream, and charred corn. Ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs patted dry before marinating
  • 1 tbsp freshly squeezed lime juice for marinade
  • 1 tbsp avocado oil plus extra for cooking
  • 1 tsp chili powder for marinade
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder or 2 cloves garlic, minced
  • 1/2 tsp salt for marinade
  • 1/4 tsp ground black pepper
  • 1 cup sweet corn kernels grilled or sauteed from frozen, charred preferred
  • 1/4 cup red onion thinly sliced
  • 1/2 cup sour cream divided, some reserved for garnish
  • 2 tbsp mayonnaise
  • 1/2 cup Cotija cheese crumbled, plus extra for topping
  • 1 tsp chili powder for corn mix
  • 1 tbsp lime juice to taste, for corn mix
  • salt and black pepper to taste
  • 3 cups prepared rice warmed
  • fresh cilantro leaves for garnish
  • 1 lime cut into wedges for serving

Equipment

  • Large skillet or cast-iron pan
  • Mixing bowls
  • Instant read meat thermometer
  • Microwave-safe bowl or small saucepan

Method
 

  1. In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken thighs and toss until fully coated. Cover and refrigerate for 15 to 30 minutes.
  2. Heat a dry skillet over high heat and add the corn kernels. Cook for 3 to 4 minutes without stirring until the edges are charred. Remove from pan and set aside.
  3. Add a small drizzle of oil to the same skillet over medium-high heat. Place marinated chicken thighs in the pan and sear for 6 to 7 minutes per side until deep golden and cooked through to 165 degrees F. Do not move the chicken while searing. Remove and rest for 5 minutes, then slice into strips.
  4. In a mixing bowl, combine charred corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper. Stir well and adjust seasoning to taste.
  5. Warm the prepared rice with a splash of water in a saucepan or microwave until fluffy. Divide among serving bowls. Top with sliced chicken and a generous scoop of the street corn mix. Finish with extra Cotija, reserved sour cream drizzle, fresh cilantro, and lime wedges. Serve immediately.

Notes

Pat chicken dry before marinating for better browning. Char frozen corn in a dry pan before adding to the mix for best smoky flavor. Store components separately for up to 4 days in the fridge. Chicken freezes well up to 3 months without the corn topping. Reheat chicken in a skillet over medium heat to preserve texture.