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–+ servings
Tasty Street Corn Chicken Bowl

Savor the Flavor: Tasty Street Corn Chicken Bowl Recipe

Experience the irresistible Tasty Street Corn Chicken Bowl, a quick and flavorful meal perfect for any night.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 3 tablespoons Freshly Squeezed Lime Juice Use bottled lime juice in a pinch.
  • 2 tablespoons Avocado Oil Substitute with olive oil or vegetable oil.
  • 1 tablespoon Chili Powder Cayenne pepper can be used for more heat.
  • 1 teaspoon Ground Cumin Omit if unavailable.
  • 1 teaspoon Garlic Powder Fresh garlic is preferred for stronger taste.
  • to taste Salt and Black Pepper Use kosher salt for better flavor distribution.
For the Corn Mixture
  • 1 cup Sweet Corn Kernels Use grilled or sautéed corn for the best flavor.
  • 1/2 cup Red Onion Shallots can be a milder alternative.
  • 1/2 cup Sour Cream Greek yogurt can be used for a lighter version.
  • 1/4 cup Mayonnaise Omit for a lighter option or use a vegan alternative.
  • 1/2 cup Cotija Cheese Feta cheese can serve as a substitute.
For the Bowl
  • 2 cups Prepared Rice Use white, brown, or cauliflower rice as alternatives.
  • 1/4 cup Fresh Cilantro Can be omitted for no-cilantro preference.
  • 2 pieces Lime Wedges Always use fresh for the best flavor.

Equipment

  • Mixing bowl
  • Skillet
  • Fork

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Toss the boneless skinless chicken thighs in this marinade until thoroughly coated. Allow the chicken to marinate for 15 to 30 minutes in the refrigerator.
  2. Heat a skillet over medium-high heat and add the marinated chicken thighs. Sear the chicken for about 8-10 minutes on each side, or until they are fully cooked and browned. Let the chicken rest for 5-10 minutes before slicing it into bite-sized pieces.
  3. In another bowl, mix together sweet corn kernels, finely chopped red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Squeeze in additional lime juice and season to taste with salt and pepper.
  4. Prepare your choice of rice according to package instructions. Once cooked, fluff the rice with a fork and consider stirring in a splash of lime juice and a pinch of salt.
  5. Layer a generous portion of the rice at the bottom of each bowl. Top it with sliced cooked chicken and a generous scoop of the creamy corn mixture.
  6. Garnish each bowl with additional crumbled Cotija cheese, fresh cilantro, and lime wedges for serving. Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days. Freeze chicken and corn mixture separately for up to 3 months.

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