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If you need a fast weeknight dinner that’s always a hit around here, this street corn chicken bowl can't be beat. Think of chili lime chicken thighs cozied up next to sweet yellow corn covered in creamy, tangy goodness. I tossed this together one night with grilled corn that was left over and ever since my family asks for it when they miss summer flavors.
One backyard night, my youngest piled on cotija and fresh cilantro until his bowl looked like a small mountain. He claimed it was the best dinner ever and it's been our go-to for casual get-togethers.
Tasty Ingredients
- Jasmine rice: bring soft fluffy bites with subtle floral taste Grab the fragrant long grain kind for best results
- Red onion slices: crunchy punch and a slight tang Slice them really thin so they blend well
- Avocado oil: helps get a golden sear and adds body Choose a cold pressed bottle if you can
- Chili powder: introduces a mild heat and smoky vibe Fresh powder is key for pop
- Garlic powder: builds a savory base Ditch any jar that smells stale or flat
- Chicken thighs: juicy and forgiving if you cook them quick Look for thighs with fat streaks for flavor
- Corn kernels: this is the heartbeat of the bowl Use grilled corn when you can, or go with frozen and canned
- Cotija cheese: brings salty creamy bits Find a chunk to crumble yourself—don’t grab the pre-crumbled kind
- Mayonnaise and sour cream: together they make the corn sauce so creamy Pick full fat for richness
- Fresh lime juice: lifts up the flavors all around Pick limes that feel heavy so you get the most
- Fresh cilantro and lime wedges: skip these till the end for a bright fresh finish Toss on just before eating
Simple Instructions
- Finish with Toppings:
- Pass around extra cilantro, cheese, and lime wedges to boost freshness and flavor just before everyone digs in
- Warm Up That Rice:
- If your rice’s a bit cold, reheat it with a splash of water until it fluffs up and gets warm again
- Cook Up Chicken:
- Heat up a skillet over medium high then toss in your chicken Cook for around ten minutes per side so it's golden and cooked through Let it sit for a minute or two before you cut it up so it stays juicy
- Mix the Corn:
- Combine your mayo, sour cream, cotija, corn, onion, chili powder, lime, salt and pepper all in a bowl. Toss until the corn looks evenly coated. If you’ve got grilled corn, cut the kernels off and stir them in
- Soak the Chicken in Flavor:
- Mix up lime, oil, garlic powder, chili powder, salt and black pepper Throw in the chicken thighs and give them a good toss Let that sit in the fridge for at least 15 minutes, 30 if you can wait
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Watching the cotija start to melt into the hot street corn topping always brings back memories. My grandma always added more cheese for us kids and it made the whole house smell unreal. It's a tiny tradition I love bringing back every time I cook this meal.
Keep It Fresh
Pop leftovers into containers with tight lids and keep them in the fridge for up to three days. For the best bites, stash the chicken, corn topping, and rice in separate boxes. Microwave the rice and chicken to warm, then top with the fresh tasting corn right at the end.
Easy Ingredient Swaps
If you’re missing cotija, feta or queso fresco works too. For a plant based bowl, just swap in your favorite creamy vegan mayo and non-dairy sour cream. You can use brown rice or cauliflower rice if you’re trying to lighten things up.
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Fun Ways to Serve
Add more crunch with radish, avocado slices, or big scoops of pico de gallo. Try a hit of hot sauce or shell out some broken tortilla chips on top. Plop everything on the table family style and let people build their own favorite bowl.
Classic Mexican Street Corn Roots
Elote is Mexico’s classic cob-in-hand street snack, charred over open flames and slathered in all sorts of sassy toppings. Here, those popping flavors meet chicken and fluffy rice for a hearty one-bowl twist.
Recipe FAQs
- → What keeps the chicken tender and tasty?
Let chicken thighs hang out in a mix of lime juice, garlic powder, chili powder, and avocado oil for at least 15 minutes. This perks up each bite and helps keep things juicy when you sear them.
- → Can I roast corn instead of just using kernels?
Definitely, grilling fresh corn really levels up the taste and adds a toasty-sweet vibe. Just cut the corn off the cob once it's done, then mix it with your toppings.
- → Is there a swap for cotija if I can’t find it?
Feta or queso fresco both make nice stand-ins for cotija. They're crumbly and a bit salty, so your creamy corn topping will still pop.
- → How far ahead can I prep bowls?
Go ahead and make chicken, rice, and the corn topping early. Keep them in their own containers. Throw bowls together at the last minute so everything tastes and feels fresh.
- → What are some fun toppers for this bowl?
Try tossing on extra cilantro, lime wedges, radish slices, avocado, or even some pico de gallo for bright flavor and color boosts.
- → What's the best way to warm up rice before serving?
Pour a bit of water over your rice, then heat up in the microwave or on the stove with a lid. This way your rice stays plump and steamy.