Okay, elote and I have issues. I truly, madly, deeply love it, but eating corn on the cob (especially in a public place) is the WORST. Messy, a million kernels in between each and every tooth. Somehow also in my hair? Still trying to figure out how that one happened. Which makes even more sense why this Corn Chicken Bowl is here!
All that flavor, tangy, smoky, chililime-cotija-bomb dot com corn can be scooped up with a spoon alongside fluffy rice and juicy, cumin-lime chicken thighs you (I) will definitely find yourself happily chomping on even straight from the skillet.
Oh, the best part! It comes together in about 30 minutes, most ingredients are household staples! It is seriously a weeknight winner winner chicken dinner, a staple meal prep option and a treat your happy Wednesday self will be thankful for!
Tips for Perfectly Seared Chicken
Before making a marinade, get down to the dirty work and pat your chicken thighs with a dry towel. Too much moisture in your chicken will steam the meat instead of searing it. Once all moisture is drained (keep on making sure throughout!), you can proceed to the marinade!
When it comes down to searing the chicken: make sure your pan is literally smoking before that bird makes first contact. A medium high heat is fine but make sure the pan Preheat for a minimum of 2-3 minutes. If the chicken starts sizzling immediately and loudly; well you are in business.
Do not be shy and turn the burner on to the highest flame, that searing sizzles are music to our chef’s ears not white background noise!
What Makes This Corn Topping Pop
A few little things make or break this corn topping.
- Char your corn first either in a dry skillet or on a hot grill pan, until nice brown spots form on the corn (this will even work with frozen corn). This is what creates extra flavor.
- If working with raw red onion in the topping, soak for 5 minutes in some really cold water before you mix it with everything else; this softens the raw onion bite without losing flavor, it does not leave ‘too much acid’ when you might just be cooking by the exact recipe and not tasting.
How to Make Street Corn Chicken Bowl (Step-by-Step)
This bowl of street corn chicken is essentially ELOTE for supper.
After whisking together the lime juice, avocado oil, garlic powder, cumin, chili powder, salt, and pepper, put the chicken thighs in the marinade.
To let it to do its thang, cover and place it in the refrigerator for 15 to 30 minutes.
Sear the chicken for 8 to 10 minutes on each side in a skillet over medium-high heat until it is cooked throughout and beautifully browned.
Take it out, give it a moment to rest, and then cut it into strips.
In a bowl, combine the corn, red onion, sour cream, cotija, mayo, and chili powder while the chicken cooks.
Add salt, pepper, and a squeeze of lime juice for seasoning. This is your go-to street corn topper.
Use a fork to fluff the rice after heating it in the microwave or on the stovetop with a little water.
Put the sliced chicken on top of the warm rice in your bowls, then add a generous dollop of the street corn topping.
Serve with lime wedges, top with more cotija and fresh cilantro, and if you’re feeling very fancy, top with Tajin and a drizzle of sour cream.
You’re done.
Prepping Bowls Ahead for the Week
- MARINATE UP TO 24 HOURS AHEAD. Let it soak, soak, soak! Throw the chicken in the marinade the night before (morning if you forget, but night before is better!)
- COOK CHICKEN IN A BATCH. Sear all the chicken thighs and put them in a sealed Tupperware. It is totally fine cold for the next 4 days or you can gently warm it on the pan of the grill with a splash of water.
- CORN MIX HOLDS UP BEAUTIFULLY. It is better the next day’s after the corn marries itself with the creamy yogurt. Keep in a sealed Tupperware in the fridge for up to 5 days. Stir then pile it on!
- PORTION RICE INDIVIDUALLY. About 3/4 cup per bowl. Add a splash of water and microwave to make it all fluffy and nice again!
- KEEP COMPONENTS SEPARATE. Do not assemble the bowls all at once; your rice will get soggy and your cilantro will be sad:( Garnish to go on top on the day of!
- ASSEMBLE IN UNDER 5 MINUTES. Grab your rice, chicken, corn and toppings. Add and microwave. Ta-Da! Really.
Related Recipes
- Fresh Thai Peanut Chicken Bowls
- Tasty Crockpot Chicken Burrito Bowls
- Best Protein Firecracker Ground Chicken Bowls
- Spicy Elote Pasta Salad with Chicken
- Best Mediterranean Chicken Quinoa Bowl
- Garlic Mediterranean Chicken Bowl
Street Corn Chicken Bowl
Ingredients
For the marinated 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 street corn mix:
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream, separated
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese, extra for topping
- 1 tsp chili powder
- salt and pepper, as needed
- 1 tbsp lime juice (to taste)
For serving:
- 3 cups prepared rice
- fresh cilantro leaves, for garnish
- lime wedges (from 1 lime)
- reserved sour cream and Cotija cheese, for garnish
Instructions
- Stir to combine 1 tablespoon lime juice freshly squeezed, 1 tablespoon avocado oil, 1 teaspoon chilli powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder (or two cloves garlic, crushed), ½ teaspoon salt and ¼ teaspoon ground black pepper. Add the 4 boneless skinless chicken thighs and toss. Cover and refrigerate for 15-30 minutes.
- Next heat a skillet on med-high. Add a touch of oil to the chicken if need be, but either way cook off the thighs from earlier (Step one above). Sear chicken on each side for about 8 to 10 minutes until chicken is done and browned to preference. Take chicken off of skillet and let it rest for a moment before slicing it into strips.
- Now blend 1 cup of sweet corn kernels, 1/4 cup sliced red onion, 1/4 cup sour cream, 1/2 cup crumbled Cotija Cheese, 2 tablespoons of mayonnaise along with 1 tsp. Chili powder in a bowl. Salt and pepper the mixture as per your taste and drizzle with 1 tablespoon of limejuice. Mix all the elements lightly together. This can be done while the chicken is heating in the skillet.
- Microwave/Stove: Take the three cups of rice and put them into a microwave safe dish/saucepan and add a little water to heat. When the rice is heated and looks fluffy you may plate up by tossing with a fork.
- To compile, spread your warm rice over the bowl and arrange your chicken then spoon over a large dollop of the street-corn topping. Sprinkle with more cheese and cilantro and serve with cut lime wedges from one lime. Optionally finish this off with a drizzle of the leftover sour cream and a sprinkle of Tajin or chilli Powder. Serve warm, with an extra squeeze of lime if you would like.
This recipe has been ranked in the top 7 of our “rotation” meals! It’s affordable, easy, and SO delicious!!
Good flavor but many inconsistencies in this recipe. Does the sauce contain 1/2 cup of sour cream or half that? Do you combine the corn into the sauce? Doesn’t appear that way in the picture. Also, one cup of corn is not enough. It was lost in all that thick sauce, which was definitely too thick to drizzle over the top as it looks in the picture. Recipe needs clarifications.