Delicious Street Corn Chicken Bowl
A colorful and flavorful chicken bowl featuring juicy chicken thighs, sweet corn, and Cotija cheese, evoking summer vibes with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 ears fresh corn on the cob (or 2 cups frozen/canned corn)
- 1/2 cup Cotija cheese (or feta/queso fresco)
- 1/4 cup mayonnaise (or Greek yogurt)
- 2 tbsp fresh lime juice (or lemon juice)
- 1 tsp chili powder
- 1 tsp paprika
- 2 cups cilantro lime rice (or brown rice/quinoa)
Instructions
- Cook the rice according to package instructions. For cilantro lime rice, mix cooked rice with chopped cilantro and lime juice afterwards.
- Season the chicken thighs with salt, pepper, chili powder, and paprika.
- Sauté the chicken in a skillet over medium heat for about 6-7 minutes on each side until golden brown.
- Let the chicken rest before slicing into strips.
- Add corn to the skillet and cook for about 5-7 minutes until slightly charred.
- Mix in the mayonnaise, lime juice, chili powder, and salt with the corn, then stir in cheese.
- Assemble the bowls starting with rice, followed by chicken and the corn mixture.
- Garnish with avocado, cilantro, jalapeños, lime juice, and extra cheese if desired.
Notes
Serve with a fresh green salad or tortilla chips for a complete meal. Store leftovers in airtight containers, keeping chicken and corn separate from rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg