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Street Corn Chicken Bowl with Zesty Lime and Cotija

Street Corn Chicken Bowl with Zesty Lime and Cotija

This vibrant bowl combines juicy chili-lime marinated chicken with a creamy, zesty Mexican street corn salad served over fluffy rice. It is a perfect balance of smoky heat and refreshing citrus for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

For the marinated chicken:
  • 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 minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
For the street corn mix:
  • 1 cup sweet corn kernels grilled
  • 1/4 cup red onion sliced
  • 1/2 cup sour cream separated
  • 2 tbsp mayonnaise
  • 1/2 cup Cotija cheese crumbled
  • 1 tsp chili powder
  • salt and pepper as needed
  • 1 tbsp lime juice to taste
For serving:
  • 3 cups prepared rice
  • fresh cilantro leaves garnish
  • 1 lime wedged
  • sour cream garnish
  • Cotija cheese garnish

Equipment

  • large skillet
  • Mixing bowls
  • Chef Knife
  • Cutting board

Method
 

  1. Whisk together the lime juice, oil, chili powder, cumin, garlic, salt, and pepper in a medium bowl.
  2. Submerge the chicken thighs in the marinade, coating every side thoroughly to ensure maximum flavor.
  3. Cover the bowl and let the chicken marinate in the refrigerator for 15 to 30 minutes.
  4. Heat a large skillet over medium-high heat and sear the chicken for 8 to 10 minutes per side.
  5. Transfer the cooked chicken to a board and let it rest for 5 to 10 minutes before slicing into strips.
  6. Combine the corn, onion, sour cream, mayo, cheese, chili powder, and lime juice in a separate bowl.
  7. Warm the prepared rice in a saucepan or microwave with a splash of water until it is fluffy.
  8. Portion the rice into four bowls and top with the sliced chicken and a large scoop of the corn mixture.
  9. Finish each bowl with extra Cotija, fresh cilantro, lime wedges, and a drizzle of sour cream.

Notes

For the best flavor, use grilled corn to add a smoky charred element to the street corn topping. If you are meal prepping, store the corn mixture and the chicken in separate containers to keep the textures fresh. You can substitute Greek yogurt for sour cream if you want a slightly tangier, higher-protein base for the sauce.