why make this recipe
The Tasty Street Corn Chicken Bowl is a delightful dish that brings together the flavors of Mexican street corn and tender chicken, making it a perfect meal any day of the week. It’s not only delicious but also quick to prepare, making it a great choice for busy individuals or families. With its bright flavors and textural contrasts, this recipe will surely be a hit at your dinner table.
how to make Tasty Street Corn Chicken Bowl
Ingredients :
- 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
- 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)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Directions :
Marinate the Chicken: In a bowl, mix the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs to the bowl, ensuring they are well-coated. Let them marinate for at least 20 minutes.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let them rest before slicing.
Prepare the Corn: In the same pan, add the sweet corn kernels and sauté them for about 5 minutes, until they’re tender and slightly charred.
Make the Sauce: In a bowl, combine the sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Mix well and adjust seasoning to taste.
Assemble the Bowl: In a large bowl, start with a base of prepared rice. Top with sliced chicken, sautéed corn, sliced red onion, and a generous dollop of the sauce. Garnish with fresh cilantro, lime wedges, and extra cotija cheese if desired.
how to serve Tasty Street Corn Chicken Bowl
Serve the Tasty Street Corn Chicken Bowl warm, allowing everyone to mix the ingredients together for a burst of flavors in each bite. Offer extra lime wedges and the reserved sour cream and cotija cheese on the side for those who want more toppings.
how to store Tasty Street Corn Chicken Bowl
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals until heated through.
tips to make Tasty Street Corn Chicken Bowl
- For extra flavor, consider adding some diced avocado or jalapeños as a topping.
- Ensure not to overcook the chicken; use a meat thermometer to check for doneness (165°F).
- If you want a smoky flavor, try grilling the chicken on an outdoor grill.
variation
You can swap out the chicken thighs for grilled shrimp or tofu for a vegetarian option. Additionally, feel free to change the type of cheese or add more veggies like bell peppers or zucchini.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well for this recipe. Just sauté it well to get rid of excess moisture.What can I serve with this dish?
This bowl pairs nicely with a side salad or tortilla chips for added crunch.Can I make this dish ahead of time?
Yes, you can prep the ingredients earlier in the day and assemble the bowls just before serving for the freshest taste.
Tasty Street Corn Chicken Bowl
Ingredients
Method
- In a bowl, mix the lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs to the bowl, ensuring they are well-coated. Let them marinate for at least 20 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let them rest before slicing.
- In the same pan, add the sweet corn kernels and sauté them for about 5 minutes, until they’re tender and slightly charred.
- In a bowl, combine the sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Mix well and adjust seasoning to taste.
- In a large bowl, start with a base of prepared rice. Top with sliced chicken, sautéed corn, sliced red onion, and a generous dollop of the sauce. Garnish with fresh cilantro, lime wedges, and extra cotija cheese if desired.