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Street Corn Chicken Bowl

A delicious one-pan bowl combining juicy chicken thighs with sweet corn, zesty spices, and creamy toppings, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken & Seasoning
  • 4 pieces boneless, skinless chicken thighs Juicy and tender
  • 1 tbsp freshly squeezed lime juice Add more to taste
  • 1 tbsp avocado oil For cooking
  • 1 tsp chili powder To season the chicken
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder Or 2 cloves garlic, minced
  • 1/2 tsp salt To taste
  • 1/4 tsp ground black pepper To taste
Toppings & Add-ins
  • 1 cup sweet corn kernels Grilled or sautéed from frozen
  • 1/4 cup sliced red onion
  • 1/2 cup sour cream Separated for assembly
  • 2 tbsp mayonnaise For creaminess
  • 1/2 cup crumbled cotija cheese Plus extra for topping
  • 1 tsp chili powder For mixing with sauce
  • 1 tbsp lime juice To taste
  • 3 cups prepared rice Base for the bowl
  • Fresh to taste cilantro leaves For garnish
  • 1 piece lime wedges From 1 lime for serving

Method
 

Preparation
  1. In a bowl, mix the chicken thighs with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
Cooking
  1. 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.
  2. In the same pan, throw in the corn and red onion. Sauté until they’re charred, about 4-5 minutes.
  3. In a bowl, combine sour cream, mayonnaise, cotija cheese, and chili powder. Season to taste with salt, pepper, and lime juice.
Assembly
  1. 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.

Notes

For leftovers, store components separately in the fridge for 3-4 days. Reheat with a touch of water to keep moist. Use extra chicken in wraps or salads.