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Street Corn Chicken Bowl

Smoky Street Corn Chicken Bowl – Your New Easy Weeknight Favorite

Enjoy the vibrant flavors of the Smoky Street Corn Chicken Bowl, bringing street festival energy to your weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 4 bowls
Calories 520 kcal

Equipment

  • Skillet
  • Bowl
  • Meat Thermometer

Ingredients
  

For the Chicken

  • 1 lb Boneless, skinless chicken thighs Provides juiciness and flavor
  • 2 tbsp Lime juice Fresh juice elevates the dish's flavor
  • 2 tbsp Avocado oil Ideal for sautéing; substitute with olive oil if needed
  • 1 tbsp Chili powder Try smoked chili for added smokiness
  • 1 tsp Ground cumin Gives warm, earthy notes
  • 1 tsp Garlic powder Fresh minced garlic can enhance intensity

For the Corn Mix

  • 2 cups Sweet corn kernels Grilled or sautéed is best; frozen is a backup
  • 1 medium Red onion Adds sweetness and crunch
  • 1/2 cup Sour cream Greek yogurt serves as a healthier substitute
  • 1/4 cup Mayonnaise Enhances creaminess
  • 1/2 cup Cotija cheese Feta cheese works as an alternative

For the Rice Base

  • 2 cups Prepared rice Any type of cooked rice works
  • 1/4 cup Fresh cilantro Omit if not a fan
  • 2 wedge Lime wedges Serve as a garnish

Instructions
 

Instructions

  • In a bowl, mix together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and pepper. Toss in the chicken thighs, ensuring they’re well coated, and refrigerate for 15-30 minutes for maximum flavor.
  • Heat a skillet over medium-high heat. Sear the marinated chicken for 8-10 minutes on each side until fully cooked through (internal temperature should reach 165°F). Let it rest for a few minutes before slicing into juicy strips.
  • In a separate bowl, combine sweet corn kernels, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, and a splash of lime juice. Mix thoroughly and season to taste with salt and pepper for that perfect balance.
  • Warm your prepared rice in the microwave or on the stovetop until fluffy. If desired, stir in some freshly chopped cilantro for an extra layer of flavor.
  • Start with a generous layer of warm rice at the bottom of each serving bowl. Top with the sliced chicken and a hearty scoop of the creamy corn mixture. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Serve warm.

Notes

Use pre-cooked rice to save time without compromising on flavor.
Keyword comfort food, easy weeknight meal, Flavorful Chicken, quick recipe, Street Corn Chicken Bowl, summer dish