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–+ servings
Street Corn Chicken Bowl

Irresistibly Juicy Street Corn Chicken Bowl Recipe

A crowd-pleaser packed with flavor, this Street Corn Chicken Bowl combines marinated chicken thighs, charred corn, and zingy lime crema.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken thighs adds juicy flavor and tender texture to the bowl
  • 1 tablespoon Chili powder brings a warm, spicy kick
  • 1 teaspoon Garlic powder enhances the depth of flavor
  • 1 teaspoon Paprika adds a hint of smokiness
  • 1 teaspoon Cumin offers earthy undertones
  • 1 teaspoon Salt essential for balancing flavors
  • 1 teaspoon Pepper adds a touch of heat
  • 1 tablespoon Olive oil keeps the chicken moist
For the Corn
  • 2 cups Corn kernels sweet and juicy, transforms when charred
  • 1 teaspoon Smoked paprika infuses the corn with a smoky essence
  • 1 teaspoon Salt enhances the natural sweetness
  • 1 teaspoon Pepper provides balance
For the Lime Crema
  • ½ cup Mayonnaise creamy base for richness
  • ½ cup Sour cream adds tanginess
  • 2 tablespoons Lime juice provides zingy attitude
  • 1 pinch Salt marries all flavors
For Assembly
  • 4 cups Cooked rice hearty base
  • 1 medium Avocado freshly diced
  • ¼ cup Cilantro for garnish
  • ½ cup Queso fresco crumbly and mild cheese
  • 4 wedges Lime for serving

Equipment

  • Grill or grill pan
  • Skillet
  • large bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chicken thighs with chili powder, garlic powder, paprika, cumin, salt, pepper, and 1 tablespoon of olive oil. Toss to coat the chicken. Let marinate for at least 15 minutes.
  2. Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes on each side until golden brown and cooked through. Let them rest before slicing.
  3. In a skillet over medium heat, heat 1 tablespoon of olive oil. Add corn kernels and sauté for 4-5 minutes until slightly charred. Stir in smoked paprika, salt, and pepper.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and a pinch of salt until smooth. Adjust lime juice to taste.
  5. Divide cooked rice among bowls, top with sliced chicken, charred corn, and diced avocado. Drizzle lime crema and sprinkle with cilantro and queso fresco.
  6. Serve immediately with lime wedges on the side for a refreshing kick.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best flavors, allow chicken to marinate longer and adjust lime crema to preferred tanginess.

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