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Chicken Bowl Works

Street Corn Chicken Bowl

This street corn chicken bowl combines smoky charred corn, juicy seasoned chicken, and bold Mexican flavors for a satisfying weeknight meal ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 4 boneless skinless chicken thighs
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder or 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Street Corn Topping
  • 1 cup corn kernels frozen or fresh, charred
  • 1/4 cup red onion sliced thin
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/2 cup cotija cheese crumbled, plus extra for topping
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
  • salt and pepper to taste
For Serving
  • 3 cups cooked rice
  • fresh cilantro for garnish
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper in a bowl. Add chicken thighs and coat evenly. Cover and refrigerate for 15-30 minutes.
  2. Heat a skillet over medium-high heat. Add marinated chicken and sear for 8-10 minutes per side until cooked through and browned. Remove from heat and let rest for 5 minutes before slicing.
  3. If using frozen corn, thaw completely. Heat a dry skillet over high heat and char corn until some kernels are golden brown, about 4-5 minutes.
  4. In a mixing bowl, combine charred corn, sliced red onion, sour cream, mayonnaise, cotija cheese, chili powder, and lime juice. Season with salt and pepper to taste. Mix well.
  5. Warm rice if needed. Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of street corn mixture. Garnish with extra cotija cheese, fresh cilantro, and lime wedges.

Notes

Pat chicken dry before marinating for better seasoning absorption. Char corn in a hot dry pan for authentic street corn flavor. Rest chicken after cooking to retain juices.