Easy 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
Scale
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
