Description

A flavor-packed chicken bowl inspired by Mexican street corn, featuring juicy seasoned chicken, sweet corn, creamy cotija topping, and zesty lime. Perfect for a bold and easy dinner.

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp freshly squeezed lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder or 2 cloves garlic, minced

1/2 tsp salt

1/4 tsp ground black pepper

For the Corn Mixture:

1 cup sweet corn kernels (grilled or sautéed from frozen)

1/4 cup sliced red onion

1/4 cup sour cream (reserved from the 1/2 cup total)

2 tbsp mayonnaise

1/2 cup crumbled cotija cheese (plus extra for garnish)

1 tsp chili powder

1 tbsp lime juice (or to taste)

Salt and pepper, as needed

For Serving:

3 cups prepared rice

Fresh cilantro leaves, for garnish

Lime wedges (from 1 lime)

Remaining 1/4 cup sour cream and extra cotija, for garnish

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Instructions

Marinate the Chicken:
In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder (or minced garlic), salt, and pepper. Add chicken thighs and coat well. Let marinate for 10–15 minutes (optional but recommended).

Cook the Chicken:
Heat a skillet over medium heat. Add chicken and cook for 5–6 minutes per side or until golden brown and cooked through (internal temp 165°F). Remove and rest for a few minutes before slicing.

Prepare the Street Corn Mixture:
In a medium bowl, mix sweet corn, red onion, 1/4 cup sour cream, mayonnaise, cotija cheese, chili powder, lime juice, salt, and pepper to taste.

Assemble the Bowls:
Divide the rice among four bowls. Top each with sliced chicken, a generous scoop of street corn mix, and garnish with fresh cilantro, lime wedges, and extra cotija cheese. Drizzle with remaining sour cream, if desired.

Notes

Grilled corn adds extra smoky flavor but sautéed frozen corn works great too.

Chicken breasts can be used instead of thighs but may be drier—adjust cooking time accordingly.

Add avocado or diced tomatoes for a fresh twist.

Want more spice? Add hot sauce or diced jalapeños to the corn mixture.

Great for meal prep—store components separately and assemble when ready to eat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Lunch, Bowls
Method: Pan-Searing, Assembling
Cuisine: Mexican-Inspired, American