Easy Street Corn Chicken Bowl Recipe – Quick Weeknight Delight Recipe
Introduction
This Easy Street Corn Chicken Bowl is a vibrant, flavorful dish perfect for quick weeknight dinners. Combining juicy, spiced chicken thighs with a creamy, tangy corn topping served over rice, it’s both satisfying and simple to prepare.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sweet corn kernels, grilled or sautéed from frozen
- ¼ cup sliced red onion
- ½ cup sour cream, separated
- 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese, plus extra for topping
- 1 teaspoon chili powder (additional)
- Salt and pepper, as needed
- 1 tablespoon lime juice, to taste
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges, from 1 lime
Instructions
- Step 1: Heat a non-stick pan over medium heat. Season the chicken thighs with lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Cook for about 6-7 minutes per side until fully cooked and browned, reaching an internal temperature of 165°F.
- Step 2: While the chicken cooks, in a medium bowl, combine the sweet corn, sliced red onion, ½ cup sour cream, mayonnaise, cotija cheese, additional chili powder, salt, pepper, and lime juice. Mix well until creamy and colorful.
- Step 3: Remove the cooked chicken from the heat and let it rest briefly. Slice into strips and arrange over the prepared rice.
- Step 4: Spoon the corn mixture over the chicken. Garnish with fresh cilantro leaves, lime wedges, reserved sour cream, and extra cotija cheese as desired.
Tips & Variations
- For added heat, sprinkle some cayenne pepper or chopped jalapeños into the corn mixture.
- Swap cotija cheese with feta for a similar tangy flavor if cotija is unavailable.
- Use chicken breasts instead of thighs for a leaner option, adjusting cooking time accordingly.
- Grill the corn and chicken for a smoky twist.
- Serve with warm tortillas to turn the bowl into handheld tacos.
Storage
Store leftover chicken, corn mixture, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Add fresh garnishes after reheating to maintain their brightness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken thighs for this recipe?
Yes, just thaw them completely before seasoning and cooking to ensure even cooking and food safety.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, making this a safe and delicious option for gluten-sensitive diets.
PrintEasy Street Corn Chicken Bowl Recipe – Quick Weeknight Delight Recipe
This Easy Street Corn Chicken Bowl is a quick and flavorful weeknight meal combining tender, seasoned chicken thighs with a creamy, tangy street corn topping over fluffy rice. Packed with vibrant spices, zesty lime, and creamy cotija cheese, this one-pan dish offers a satisfying blend of textures and bold Mexican-inspired flavors perfect for a family dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Chicken
- 4 boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Corn Mixture
- 1 cup sweet corn kernels, grilled or sautéed from frozen
- ¼ cup sliced red onion
- ½ cup sour cream (divided)
- 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese, plus extra for topping
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon lime juice, to taste
Other
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
Instructions
- Season and Cook Chicken: Heat a non-stick skillet or frying pan over medium heat. Season the chicken thighs with lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Place the chicken in the pan and cook for about 6-7 minutes on each side, until fully cooked and nicely browned, with an internal temperature of 165°F.
- Prepare Corn Mixture: While the chicken cooks, combine the grilled or sautéed sweet corn kernels, sliced red onion, half of the sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, black pepper, and lime juice in a mixing bowl. Stir well until the mixture is creamy and evenly blended.
- Rest and Slice Chicken: Once cooked, remove the chicken from the pan and allow it to rest briefly to retain its juices. Then slice the chicken into strips or bite-sized pieces.
- Assemble the Bowl: Spoon the prepared rice into serving bowls. Arrange the sliced chicken on top of the rice, then generously spoon over the creamy corn mixture.
- Garnish and Serve: Garnish the bowl with fresh cilantro leaves, lime wedges, and the reserved sour cream and additional cotija cheese as desired for extra creaminess and flavor zest. Serve immediately for a warm, satisfying meal.
Notes
- You can substitute chicken breasts if preferred but adjust cooking time accordingly to avoid drying out.
- For a spicier version, add more chili powder or a dash of cayenne pepper to the chicken seasoning and corn mixture.
- Grilling the corn adds a smoky flavor, but sautéed frozen corn works well for convenience.
- Leftover bowls can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a lower fat option, use low-fat sour cream and reduce mayonnaise.
Keywords: street corn chicken bowl, Mexican chicken bowl, creamy street corn, quick chicken dinner, weeknight chicken recipe, cotija cheese chicken bowl, avocado oil chicken, chili powder chicken
