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Trust me when I say this easy street corn chicken bowl is the speedy weeknight meal that always disappears fastest at my table. Think of juicy chicken thighs kissed with lime and chili beside tangy creamy street corn scooped over fluffy jasmine rice. When I first tried this at home with leftover grilled corn, it turned into a summer favorite my family craves even in the cold months.
I remember making this for a casual backyard dinner My youngest decorated every bowl with mountains of cotija and cilantro and declared it his favorite dinner ever
Ingredients
- Chicken thighs: bring juicy flavor and stay tender even when cooked fast Select thighs with a little marbling for best taste
- Avocado oil: gives richness and helps everything brown nicely Choose cold pressed oil for the purest flavor
- Fresh lime juice: brightens both chicken and street corn Use firm limes heavy for their size for max juice
- Chili powder: adds gentle heat and smokiness Make sure to use a fresh batch so the flavor pops
- Garlic powder: gives savory backbone Cheap generic brands can taste dusty so go for one that smells sweet and pungent
- Corn kernels: are the heart of street corn Use grilled corn if in season canned or frozen work too
- Cotija cheese: lends briny tang and creamy crumbles Hunt for blocks of cotija in the cheese aisle for better texture than precrumbled
- Mayonnaise and sour cream: mix for that creamy street corn base Look for full fat versions for richness
- Red onion slices: boost crunch and zippy flavor Slice thin for perfect texture
- Jasmine rice: offers a floral fluffy base Choose long grain rice that smells fragrant even before cooking
- Fresh cilantro and lime wedges: make every bite pop Always add them last so they stay vibrant and fresh
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together lime juice avocado oil chili powder garlic powder salt and pepper in a bowl Add chicken thighs and coat well Cover and refrigerate for at least fifteen up to thirty minutes to let the flavors soak in
- Make the Street Corn Topping:
- In a separate bowl mix together mayonnaise sour cream lime juice chili powder salt black pepper cotija cheese corn kernels and red onion Stir until creamy and the corn is evenly coated If using grilled corn slice off the kernels and toss them in for extra flavor
- Cook the Chicken:
- Heat a skillet over medium high until hot Add marinated chicken thighs Cook each side for eight to ten minutes until deeply golden and cooked through Let the chicken rest for a minute before slicing for juicy results
- Warm Your Rice:
- If rice is cold gently warm it in a pan with a splash of water or microwave until steamy Fluffy rice will help catch all the toppings and sauces
- Assemble the Bowls:
- Spoon warm jasmine rice into serving bowls Arrange sliced chicken on top Spoon on a generous amount of street corn topping Scatter extra cotija and cilantro over each bowl Finish with a lime wedge for everyone to squeeze right before eating
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Nothing beats the way cotija cheese melts just slightly into the warm corn mix My grandma used to sneak in extra cotija for the kids and it made the whole kitchen smell incredible I love recreating that little moment every time I make this
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days Keep rice chicken and corn topping in separate containers to maintain the best texture Microwave the rice and chicken gently and add the topping just before serving
Ingredient Substitutions
No cotija cheese Try feta or queso fresco in a pinch Need dairy free Use your favorite plant based mayo and sour cream You can swap jasmine rice for brown rice or even cauliflower rice if you are craving fewer carbs
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Serving Suggestions
Pile on sliced radishes chunks of creamy avocado or spoonfuls of fresh pico de gallo Hot sauce or a sprinkle of crushed tortilla chips give this bowl extra crunch Serve everything family style so everyone can build their own dream bowl
Mexican Street Corn Origin
Elote or Mexican street corn has roots as a beloved street food across Mexico traditionally grilled on the cob and slathered in tangy sauce and toppings This recipe borrows those signature flavors pairing them with chicken and rice for a complete one bowl meal
Recipe FAQs
- → How do I make the chicken juicy and flavorful?
Marinate the chicken thighs in lime juice, chili powder, garlic powder, and avocado oil for at least 15 minutes before cooking. This infuses each piece with zesty flavor and keeps the meat juicy during searing.
- → Can I grill the corn instead of using kernels?
Yes, grilling fresh corn enhances the flavor and gives the kernels a smoky-sweet bite. Simply slice the cooked corn from the cob before mixing with other topping ingredients.
- → What substitutes can I use for cotija cheese?
You can swap cotija for feta or queso fresco, as both offer a crumbly texture and salty tang that complements the creamy corn topping.
- → Can I make this bowl ahead of time?
Prepare the chicken, corn topping, and rice in advance and store them separately. Assemble the bowls just before serving to keep textures fresh and flavors distinct.
- → What garnishes work well with this dish?
Top with fresh cilantro, extra lime wedges, sliced radishes, avocado, or even a spoonful of pico de gallo for additional color and flavor.
- → How do I reheat the rice for serving?
Add a splash of water to the rice and gently warm in a covered pan or microwave until steamy and soft, helping it stay fluffy and moist.