Description
This Street Corn Chicken Bowl recipe combines juicy, marinated chicken thighs with a creamy, tangy street corn mixture and fluffy jasmine rice. Inspired by Mexican street corn flavors, it makes a satisfying and flavorful meal perfect for lunch or dinner, featuring fresh herbs, zesty lime, and a delightful combination of textures and spices.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 tbsp (15 ml) lime juice, freshly squeezed
- 1 tbsp (15 ml) avocado oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder or 2 minced garlic cloves (optional)
- ½ tsp salt
- ¼ tsp black pepper
Street Corn Mixture
- 1 cup (165 g) sweet corn kernels, grilled if possible (frozen acceptable)
- ¼ cup (40 g) thinly sliced red onion (optional)
- 1 cup (240 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- ½ cup (50 g) crumbled Cotija cheese, plus extra for garnish
- 1 tsp chili powder
- Salt and black pepper, to taste
- Additional lime juice, to taste
Other
- 1 cup (240 ml) cooked jasmine rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic cloves), salt, and black pepper to create the marinade. Add the chicken thighs and turn to coat them evenly. Refrigerate for at least 15 to 30 minutes to allow the flavors to infuse and keep the chicken juicy.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the pan and cook for 8 to 10 minutes per side until golden brown and they reach an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing into chunks or strips.
- Prepare the Street Corn Mixture: In a mixing bowl, combine grilled or frozen corn kernels, thinly sliced red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Stir well to evenly combine all flavors.
- Reheat the Rice: If using cold or leftover jasmine rice, add a splash of water and reheat it in the microwave or on a pan over low heat. Stir occasionally while warming until the rice is hot and fluffy. Fluff the rice to prevent clumping or sogginess.
- Assemble the Bowls: Divide 3 cups of cooked jasmine rice evenly among 4 bowls. Top each bowl with sliced chicken, a generous scoop of the street corn mixture, extra Cotija cheese, and fresh cilantro leaves. Add a lime wedge on the side for optional extra acidity.
- Serve Immediately: Serve the bowls warm, offering an additional squeeze of fresh lime juice on top for a fresh, zesty finish just before eating.
Notes
- Marinate the chicken longer, up to 2 hours, for deeper flavor if time allows.
- Grilling the corn kernels enhances the authentic smoky flavor but frozen corn works well in a pinch.
- Use chicken breasts if preferred; adjust cooking time accordingly to avoid drying out.
- For a spicier kick, add extra chili powder or a dash of cayenne pepper to the street corn mixture.
- The bowls can be assembled ahead and refrigerated; reheat chicken and rice before serving.
- Fresh cilantro can be replaced or combined with chopped parsley if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
