Tasty Street Corn Chicken Bowl
A vibrant, flavor-packed bowl featuring juicy spiced chicken, charred corn, a creamy lime-cotija sauce, and fresh toppings for an easy and satisfying dinner.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs (680 {g})
- 2 tablespoons olive oil 30 {ml}
- 1 teaspoon smoked paprika 5 {g}
- 1 teaspoon garlic powder 5 {g}
- 1 teaspoon ground cumin 5 {g}
- 1/2 teaspoon chili powder 2.5 {g}
- 1 teaspoon kosher salt 5 {g}
- 1/2 teaspoon black pepper 2.5 {g}
For the Street Corn:
- 4 cups fresh or frozen corn kernels about 600 {g}
- 1 tablespoon olive oil 15 {ml}
- 1/2 of a small red onion finely diced
- 1 clove garlic minced
- 1/4 cup chopped fresh cilantro 10 {g}, plus more for serving
- Salt and pepper to taste
For the Creamy Sauce:
- 1/2 cup plain full-fat yogurt or sour cream (120 {g})
- 1/4 cup mayonnaise 60 {g}
- 1/2 cup finely crumbled cotija cheese 60 {g} (plus more for topping)
- 1 small lime zested and juiced (about 2 tbsp or 30 {ml} juice)
- 1/2 teaspoon smoked paprika 2.5 {g}
- 1/4 teaspoon cayenne pepper optional (1 {g})
For Serving & Assembly:
- Cooked rice quinoa, or greens as your base
- 1 avocado sliced
- Extra lime wedges
- Extra cilantro and cotija cheese
- 3-4 radishes thinly sliced
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken thighs with 2 tbsp olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and black pepper. Massage until evenly coated. Let marinate for 15-20 minutes at room temperature.
- Make the Sauce: In a small bowl, whisk together the yogurt, mayonnaise, 1/2 cup crumbled cotija cheese, lime zest and juice, 1/2 tsp smoked paprika, and cayenne (if using) until smooth. Cover and refrigerate until ready to use.
- Cook the Street Corn: Heat a large skillet over medium-high heat. Add 1 tbsp oil. Once hot, add corn kernels. Let cook undisturbed for 2-3 minutes to char, then stir and cook for 5-7 minutes total until tender and charred in spots. Add diced red onion and minced garlic in the last 2 minutes. Remove from heat, stir in 1/4 cup cilantro, and season with salt and pepper. Transfer to a bowl.
- Cook the Chicken: In the same skillet (add a touch more oil if dry), cook the marinated chicken thighs over medium-high heat for 5-6 minutes per side, or until cooked through (internal temperature of 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
- Assemble the Bowls: Divide your chosen base (rice, quinoa, greens) among four bowls. Top with the charred corn mixture, sliced chicken, and avocado. Generously drizzle with the creamy sauce. Garnish with extra cilantro, crumbled cotija, sliced radishes, and lime wedges. Serve immediately.
Notes
For a lighter version, use Greek yogurt and reduce the mayonnaise. You can substitute cotija cheese with a firm feta. Leftover components store well separately in the fridge for up to 3 days.