Street Corn Chicken Bowl

This zesty Mexican-inspired bowl combines tender marinated chicken thighs with the irresistible flavors of street corn all atop a fluffy bed of rice. The combination of smoky grilled corn, tangy lime, and creamy Cotija cheese creates a symphony of flavors that brings the vibrant street food experience right to your dinner table.

I first made these bowls after returning from a trip to Mexico City where I fell in love with elote street corn. My family now requests this dish at least twice a month especially during summer when fresh corn is at its peak.

Ingredients

• Boneless skinless chicken thighs: Offer more flavor and moisture than breast meat and stay tender even if slightly overcooked
• Sweet corn kernels: Preferably grilled for that authentic charred flavor that makes street corn so addictive
• Cotija cheese: A dry crumbly Mexican cheese that adds the perfect salty element to balance the sweet corn
• Lime juice: Brightens all the flavors and cuts through the richness of the creamy elements
• Chili powder: Provides that signature Mexican street corn color and gentle heat
• Avocado oil: Has a high smoke point making it ideal for searing the chicken
• Red onion: Adds color crunch and a gentle bite that complements the sweet corn
• Sour cream and mayonnaise: Create the creamy base that makes the street corn topping so irresistible
• Cumin and garlic powder: Infuse the chicken with classic Mexican flavor notes
• Fresh cilantro: Offers a bright herbaceous finish that ties everything together

Step-by-Step Instructions

Season and marinate the chicken:

Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs thoroughly ensuring every piece is well seasoned. Allow to marinate for at least 15 minutes in the refrigerator to let the flavors penetrate the meat. For best results marinate up to 4 hours if you have time.

Cook the chicken:

Heat a skillet over medium high heat until hot but not smoking. Place the marinated chicken thighs in the pan allowing them to sear undisturbed for 8 minutes to develop a caramelized crust. Flip and cook for another 8–10 minutes until the chicken reaches an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.

Prepare the street corn topping:

While the chicken cooks, mix together the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a mixing bowl. Season with salt, pepper, and a generous squeeze of fresh lime juice. Taste and adjust seasonings as this component carries much of the dish's flavor.

Prepare the rice:

Reheat your precooked rice with a tablespoon of water per cup of rice. Cover and warm over low heat until steaming and fluffy. Fluff with a fork before serving to separate any clumps.

Assemble the bowls:

Start with a base of warm rice in each bowl. Arrange the sliced chicken alongside the street corn mixture. Sprinkle with additional Cotija cheese and fresh cilantro. Add a lime wedge to each bowl for squeezing over the top right before eating.

The star ingredient for me is always the corn. I discovered that taking the extra five minutes to char the corn in a hot skillet until it gets those little blackened spots completely transforms the dish. My daughter who normally picks corn out of everything asks for seconds when I make it this way.

Make It Your Own

These bowls are incredibly versatile and easily adaptable to your personal preferences or what you have on hand. Add black beans for extra protein and fiber or include diced avocado for a creamy element that complements the spices in the chicken. For those who prefer a plant-based option, replace the chicken with chili lime roasted cauliflower or seasoned black beans.

Swap the rice for cauliflower rice or quinoa if you're looking for a lower carb or higher protein base. The street corn topping works beautifully with either alternative and maintains the satisfying bowl experience.

Storage and Reheating

Store the components separately in airtight containers in the refrigerator for up to three days. Keep the street corn topping and garnishes separate from the rice and chicken for best results. When reheating the chicken add a splash of water to the container to prevent it from drying out.

For meal prep, assemble in microwave-safe containers but keep the cold toppings in a separate small container. Heat the rice and chicken then add the street corn mixture and garnishes just before eating for the best texture and flavor contrast.

Serving Suggestions

Transform this into a festive family dinner by creating a street corn bowl bar. Set out the rice, chicken, and street corn topping along with additional toppings like diced avocado, pico de gallo, black beans, and hot sauce. Everyone can customize their bowl exactly to their taste making it perfect for families with different preferences.

Serve with a simple side salad of mixed greens dressed with lime juice and olive oil for a complete meal. For a more substantial spread, add warm flour tortillas or crispy tortilla chips and guacamole on the side.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs. Just adjust the cooking time as chicken breasts may cook faster to prevent them from drying out.

→ How do I grill the corn if I don't have a grill?

If you don’t have a grill, use a cast-iron skillet on high heat to char the corn kernels. Simply stir until they become golden and slightly charred.

→ Can I make this dish ahead of time?

Yes, you can prepare the rice, chicken, and corn topping ahead. Store each component separately in airtight containers in the fridge and assemble before serving.

→ What are some alternative toppings for this bowl?

You can add diced avocado, pico de gallo, shredded lettuce, sliced jalapeños, or a drizzle of hot sauce for extra flavor and texture.

→ Can I make this dish vegetarian?

To make this dish vegetarian, omit the chicken and use grilled or roasted veggies like zucchini, bell peppers, or portobello mushrooms as the main protein component.

→ What type of rice works best for this bowl?

Any type of rice works, but long-grain white rice, jasmine rice, or brown rice are great options. Ensure the rice is warm and fluffy for the best texture.