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Street Corn Chicken Bowl

Delicious Tasty Street Corn Chicken Bowl recipe with step-by-step instructions.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 1625 kcal

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.