Easy Street Corn Chicken Bowl (Print-Friendly Version)
Grilled chicken, smoky corn, cotija cheese, and zesty lime top this flavorful Mexican-inspired bowl.
# What You’ll Need to Make This:
→ Chicken Marinade
01 -
4 boneless, skinless chicken thighs
02 -
2 tablespoons fresh lime juice
03 -
2 tablespoons avocado oil
04 -
1 teaspoon chili powder
05 -
1 teaspoon garlic powder
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Street Corn Topping
08 -
2 cups sweet corn kernels, preferably grilled
09 -
60 millilitres (1/4 cup) thinly sliced red onion
10 -
60 millilitres (1/4 cup) sour cream
11 -
60 millilitres (1/4 cup) mayonnaise
12 -
60 millilitres (1/4 cup) crumbled cotija cheese
13 -
1 teaspoon chili powder
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
2 tablespoons fresh lime juice
→ Rice and Assembly
17 -
4 cups cooked jasmine rice
18 -
Fresh cilantro, for garnish
19 -
Additional cotija cheese, for topping
20 -
Lime wedges, for serving
# How to Prepare:
01 -
In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add chicken thighs and coat thoroughly. Allow to marinate for 15 to 30 minutes, refrigerated.
02 -
Heat a skillet over medium-high heat. Cook marinated chicken thighs for 8–10 minutes per side, until golden on the exterior and fully cooked. Transfer to a plate and allow to rest for several minutes. Slice into strips or chunks.
03 -
In a mixing bowl, combine grilled corn kernels, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, black pepper, and lime juice. Stir until evenly incorporated.
04 -
If rice is cold, reheat gently with a splash of water in a microwave or saucepan over low heat until steaming.
05 -
Spoon rice into individual serving bowls. Top with sliced chicken and a generous portion of street corn mixture. Garnish with additional cotija cheese, fresh cilantro, and serve with a lime wedge.
06 -
Squeeze fresh lime over the assembled bowls just before eating for extra brightness.
# Extra Tips:
01 -
For extra heat, add diced jalapeños or a pinch of cayenne pepper to the corn topping.
02 -
Replace jasmine rice with cauliflower rice for a low-carbohydrate alternative.
03 -
Personalize bowls with toppings such as avocado, pico de gallo, or radish slices.