Description

This Street Corn Chicken Bowl is a flavorful, hearty, and customizable dish inspired by the classic Mexican street corn (elote). Juicy marinated chicken is paired with smoky, charred corn, fluffy rice or quinoa, and a creamy lime-chili sauce, then topped with cotija cheese, avocado, and fresh cilantro. It’s the perfect balance of smoky, tangy, creamy, and spicy in every bite.

Ingredients

Scale

For the Chicken:

4 chicken thighs boneless and skinless
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic powder or 2 minced garlic cloves
½ tsp salt
¼ tsp black pepper

For the Street Corn Topping:

- 1 cup sweet corn kernels grilled, if possible – frozen
- ¼ cup thinly sliced red onion
- 1 cup sour cream save half to drizzle on top
- 2 tbsp mayonnaise
- ½ cup cotija cheese crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste

1 lime cut into wedges

For the Rice and Assembly:

3 cups cooked rice
Fresh cilantro for garnish

Instructions

Season and marinate the chicken:

Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.

Cook the chicken:

Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.

Prepare the street corn topping:

Mix 1 cup grilled corn or sauteed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.

Prepare the rice:

Reheat 3 cups cooked rice with a splash of water until warm and fluffy.

Assemble the bowls:

Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.

Optional: Drizzle extra sour cream on top if desired.

Optional: Finish with a sprinkle of Tajín for extra flavor.

Serve:

Serve warm with an optional squeeze of lime.