Description

This Corn Chicken Bowl combines tender, flavorful chicken thighs with a zesty street corn topping, creamy cotija cheese sauce, and fresh lime and cilantro to create a vibrant and satisfying meal inspired by Mexican street food flavors. Perfect for a quick and delicious weeknight dinner, it features grilled corn, a tangy chili-lime marinade, and a creamy sauce that bring everything together over fluffy prepared rice.

Ingredients

Chicken and Marinade

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

Corn and Vegetables

1 cup sweet corn kernels, grilled or sautéed from frozen
1/4 cup sliced red onion

Sauce

1/2 cup sour cream, separated
2 tbsp mayonnaise
1/2 cup crumbled cotija cheese, plus extra for topping
1 tsp chili powder (additional)
1 tbsp lime juice (to taste)

Assembly

3 cups prepared rice
Fresh cilantro leaves, for garnish
Lime wedges (from 1 lime)
Reserved sour cream and cotija cheese, for garnish

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Instructions

Season the Chicken: In a bowl, combine the chicken thighs with freshly squeezed lime juice, avocado oil, chili powder, ground cumin, garlic powder (or minced garlic), salt, and black pepper. Mix well to evenly coat each piece.
Cook the Chicken: Heat a non-stick pan over medium-high heat. Add the seasoned chicken thighs and cook them for about 7-8 minutes on each side until fully cooked through and no longer pink in the center. Remove from heat and set aside.
Prepare the Corn and Onion: While the chicken cooks, place grilled or sautéed corn kernels and sliced red onion into a separate bowl. Toss gently to combine.
Make the Sauce: In another bowl, blend together the separated sour cream, mayonnaise, crumbled cotija cheese, additional chili powder, lime juice to taste, and salt and pepper until smooth and well mixed.
Assemble the Bowls: Divide the prepared rice among four bowls. Top each with the cooked chicken thighs, then spoon over the corn and red onion mixture. Drizzle the creamy cotija sauce on top, garnish with fresh cilantro leaves, lime wedges, and extra cotija cheese for added flavor and texture. Serve immediately.

Notes

Use fresh lime juice for the best tangy flavor in the marinade and sauce.
If fresh corn is not available, frozen corn kernels sautéed until lightly charred work well.
You can substitute chicken breasts if preferred, but cooking time may vary.
Adjust the chili powder in the sauce to control the spiciness to your liking.
For a lighter version, use low-fat sour cream and mayonnaise, or substitute with Greek yogurt.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican-American