Street Corn Chicken Bowl (Print Version)
Juicy chicken and charred corn with creamy sauce over rice, garnished with cotija cheese and lime for a satisfying meal.
# Ingredients:
→ Chicken
01 -
1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
2 teaspoons chili powder
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
→ Base
08 -
2 cups cooked rice (white or brown)
→ Street Corn Mixture
09 -
1 ½ cups frozen corn kernels
10 -
¼ cup mayonnaise
11 -
¼ cup sour cream
12 -
¼ cup chopped fresh cilantro
13 -
¼ cup crumbled cotija cheese (or feta cheese)
14 -
1 tablespoon lime juice
15 -
1 teaspoon chili powder
→ Garnish
16 -
Additional cilantro, cotija cheese, and lime wedges
# Steps to Follow:
01 -
In a large skillet over medium heat, add olive oil. Season chicken pieces with chili powder, smoked paprika, garlic powder, salt, and black pepper. Cook the chicken for about 6-8 minutes, stirring occasionally, until fully cooked and slightly golden. Remove from the skillet and set aside.
02 -
In the same skillet, add frozen corn kernels and cook for 3-4 minutes until heated through and slightly charred. Remove from heat and mix the corn with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and chili powder.
03 -
In each bowl, layer a scoop of rice, cooked chicken, and a generous helping of street corn mixture. Garnish with extra cilantro, cotija cheese, and lime wedges.
04 -
Serve immediately and enjoy this flavorful, satisfying bowl!
# Additional Notes:
01 -
You can swap out chicken thighs for chicken breasts if preferred.
02 -
Fresh or canned corn can be used instead of frozen.
03 -
Adjust the spice level by adding more or less chili powder to your taste.
04 -
For extra flavor, grill the corn before mixing it into the bowl.