Description
This Street Corn Chicken Bowl is a vibrant, flavorful dish combining juicy, marinated chicken thighs with creamy, tangy street corn salad served atop fluffy jasmine rice. A perfect balanced meal inspired by Mexican street food, delivering a satisfying mix of textures and fresh zesty flavors ideal for a quick lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 1 tbsp (15 ml) lime juice, freshly squeezed
- 1 tbsp (15 ml) avocado oil
- 2 tsp chili powder (divided: 1 tsp for marinade, 1 tsp for street corn)
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) garlic powder or 2 minced garlic cloves (optional)
- ½ tsp (2.5 ml) salt, plus additional to taste
- ¼ tsp (1.25 ml) black pepper, plus additional to taste
Street Corn Salad
- 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
- Fresh cilantro, for garnish
- Additional lime wedges, for serving
Base
- 1 cup (240 ml) cooked jasmine rice
Instructions
- Prepare Marinade and Marinate Chicken: In a bowl, combine 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder or minced garlic, ½ tsp salt, and ¼ tsp black pepper. Add the 4 chicken thighs and toss to coat evenly. Refrigerate and marinate for at least 15 to 30 minutes to infuse flavors and keep the chicken juicy.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs into the pan and cook for about 8 to 10 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes. Then slice into chunks or strips as preferred.
- Make Street Corn Salad: In a mixing bowl, combine the grilled or frozen corn kernels, thinly sliced red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, and 1 tsp chili powder. Season with salt, black pepper, and a squeeze of lime juice to taste. Stir well until all flavors are evenly distributed.
- Reheat Rice: If using cold or leftover jasmine rice, add a splash of water to prevent drying. Reheat in a microwave or gently on stovetop over low heat, stirring occasionally until hot and fluffy. Fluff the rice thoroughly to avoid clumping.
- Assemble Bowls: Divide approximately 3 cups of cooked jasmine rice evenly among 4 bowls. Top each bowl with sliced chicken pieces, a generous scoop of the street corn salad, extra crumbled Cotija cheese, and fresh cilantro leaves. Place a lime wedge on the side for extra zest.
- Serve Immediately: Serve the bowls warm. Offer an additional squeeze of fresh lime juice atop each bowl right before eating for a bright, zesty finish.
Notes
- Marinate chicken for longer (up to 2 hours) for more intense flavor, but avoid over 4 hours to prevent texture changes.
- Grilling the corn adds a smoky flavor, but frozen corn works well as an easy substitute.
- Adjust chili powder amount to your preferred spice level.
- Use other cheeses like feta if Cotija is unavailable, though authentic Cotija gives the best flavor.
- Leftover bowls store well in the refrigerator for up to 2 days; reheat before serving.
