Ever craved a dish that combines creamy, spicy, and savory in one bowl?
A Tasty Street Corn Chicken Bowl – Alright with Me is exactly what your taste buds need! This recipe boasts all the goodness of street corn—think sweet corn, tangy lime, and zesty spices—paired perfectly with juicy chicken thighs and fluffy rice. What makes it even better? It’s all cooked in one pan, so cleanup is a breeze. Let’s dive in and whip up this delectable goodness!
Why make this recipe
Imagine coming home after a long day, and all you’ve got to do is plop down in the kitchen for 30 minutes. This bowl checks off everything on your list:
- One-pan wonder: Less dishes to fight over later? Yes, please!
- Family-friendly: Even picky eaters will want seconds, especially when you sprinkle that cotija cheese on top.
- Quick and affordable: It’s easy on the wallet and even easier on your time—perfect for weeknights!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
This is so easy; even a microwave burrito lover can do it! Here’s how:
- Season the chicken: In a bowl, mix the chicken thighs with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Cook the chicken: Heat a pan over medium-high heat. Cook the seasoned chicken for about 6-7 minutes on each side or until it’s golden brown and cooked through. Remove from the pan and let it rest.
- Sauté corn and onion: In the same pan, throw in the corn and red onion. Sauté until they’re beautifully charred, about 4-5 minutes.
- Mix up the cream: In a bowl, combine sour cream, mayonnaise, cotija cheese, and chili powder. Season to taste with salt, pepper, and lime juice.
- Assemble the bowl: Layer rice at the bottom, followed by the sautéed corn and onions, sliced chicken, and a generous dollop of the creamy goodness. Top with extra cotija, cilantro, and lime wedges.
How to make Tasty Street Corn Chicken Bowl – Alright with Me (Overview)
Here’s the scoop—the cooking process is as simple as it gets! Start by seasoning your chicken thighs; let them soak in all that zesty flavor. While they’re sizzling away, sauté the sweet corn and onions until they get that lovely char. Finally, whip up that creamy sauce—it’s the heart of this bowl! Pro tip: Don’t skip toasting the garlic; it makes all the difference! Once everything is ready, just layer it up and dig in.
How to serve Tasty Street Corn Chicken Bowl – Alright with Me
Plating matters! Serve this beauty in a vibrant bowl—the contrast of colors will steal the show. The warm chicken contrasts with the crunchy corn, and that creamy sauce just calls you to take a bite. Squeeze some fresh lime juice over the top, and garnish with cilantro: your senses will be thanking you for the explosion of flavors and aromas!
How to store Tasty Street Corn Chicken Bowl – Alright with Me
Got leftovers? Lucky you! This dish keeps well in the fridge for about 3-4 days. Just store the components separately to keep everything fresh. If you want to freeze it, make sure everything’s cooled down first. When reheating, sprinkle a touch of water to bring back some freshness—nobody wants a dry bowl!
Tips to make Tasty Street Corn Chicken Bowl – Alright with Me
- Use leftovers wisely: Got extra chicken? Toss it in wraps or salads for a fab lunch!
- Rice hack: Use pre-cooked rice to save time—more bowl, less waiting!
- Flavor tweaks: Want to spice it up? Add some jalapeños or switch out the chicken for shrimp.
Variation
Looking to mix things up? You can easily make this dish vegan by substituting the chicken with tofu or grilled peppers. Adjust the creamy sauce with plant-based yogurt and vegan mayo, and you’re good to go!
FAQs
Can I use different types of rice?
Absolutely! Brown rice or quinoa can be a healthy twist.
What if I don’t have cotija cheese?
Feta cheese or even grated parmesan can work as a substitute!
Can I make this dish ahead of time?
Yes! Prep the ingredients and store separately until you’re ready to cook for maximum flavor.
📌 Pin this recipe for your next cozy dinner night!
Street Corn Chicken Bowl
Ingredients
Method
- In a bowl, mix the chicken thighs with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Heat a pan over medium-high heat. Cook the seasoned chicken for about 6-7 minutes on each side or until golden brown and cooked through. Remove from the pan and let it rest.
- In the same pan, throw in the corn and red onion. Sauté until they’re charred, about 4-5 minutes.
- In a bowl, combine sour cream, mayonnaise, cotija cheese, and chili powder. Season to taste with salt, pepper, and lime juice.
- Layer rice at the bottom, followed by the sautéed corn and onions, sliced chicken, and a generous dollop of the creamy mixture. Top with extra cotija, cilantro, and lime wedges.
