Street Corn Chicken Bowls
A delightful fusion of spiced chicken thighs, sweet charred corn, and creamy toppings, perfect for any meal.
Ingredients
Chicken and Seasonings
- 1.5 lbs boneless, skinless chicken thighs Tender and juicy, these chicken thighs soak up the spices brilliantly.
- 2 tbsp olive oil Adds richness and helps to create a perfect sear on the chicken.
- 1 tsp smoked paprika Introduces a smoky depth that enhances the overall flavor profile.
- 1 tsp garlic powder Provides that essential garlic punch to your spice mix.
- 1 tsp onion powder Adds a subtle sweetness which balances perfectly with the spices.
- 1 tsp ground cumin Offers a warm, earthy taste that’s essential in Mexican cuisine.
- 1 tsp chili powder Brings heat and vibrant color to the dish.
- 1 tsp salt Enhances all the flavors for a well-rounded taste.
- 0.5 tsp black pepper A classic seasoning that adds a hint of bite.
- 0.5 tsp oregano Offers a fragrant, herbal note that complements the spices.
Corn and Veggies
- 3 cups corn kernels Sweet and juicy, the corn is the star alongside the chicken.
- 2 tbsp butter or olive oil For sautéing, making the corn deliciously rich.
- 3 cloves garlic, minced Fresh garlic adds a burst of flavor.
- 0.5 medium red onion, finely diced Sweet and crisp, providing great texture.
- 1 whole jalapeño, seeded and minced (optional) A kick of heat for those who enjoy a spicy touch.
Sauce and Toppings
- 0.5 cup Mexican crema or sour cream Creamy and tangy, perfect for drizzling.
- 0.25 cup mayonnaise Adds creaminess and depth to the sauce.
- 0.25 cup fresh cilantro, chopped Freshness that brightens the bowl.
- Juice of 2 limes Citrus that enhances all the flavors and adds brightness.
- 0.5 tsp salt For seasoning the sauce to perfection.
- 0.25 tsp cumin A hint of earthiness in the sauce.
- 0.5 cup cotija cheese, crumbled Salty and crumbly, essential for that classic street corn flavor.
- 2 whole avocados, diced Creamy and rich, these will elevate the texture of your bowls.
- 0.25 cup fresh cilantro, chopped (for garnish) For adding freshness at the end.
- Lime wedges & chili powder as needed for dusting For added flavor and visual appeal.
- as needed for serving hot sauce (optional) For those who crave an extra kick.
Instructions
Preparation
- Combine chicken seasonings (smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, oregano) in a small bowl.
- Rub the spice mixture onto the chicken thighs and marinate for at least 15 minutes.
Cooking Chicken
- In a large skillet, heat olive oil over medium-high heat.
- Sear the marinated chicken thighs for 6-7 minutes on each side until golden brown and cooked through.
- Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
Cooking Corn and Veggies
- In the same skillet, add butter or additional olive oil, followed by the corn kernels.
- Cook for 4-5 minutes to achieve a slightly charred texture.
- Add the minced garlic, diced onion, and jalapeño (if using), sauté for 2-3 minutes, and season with salt and pepper to taste.
Making the Sauce
- In a small bowl, whisk together the Mexican crema, mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and cumin until smooth and creamy.
Assembly
- To assemble the bowls, layer the corn mixture as the base in each serving dish.
- Add the sliced chicken on top.
- Drizzle with the creamy sauce, then top with diced avocado, crumbled cotija cheese, and a sprinkle of fresh cilantro.
- Serve with lime wedges and a dusting of chili powder, along with hot sauce for those wanting a spicy kick.
Notes
Marinate for at least 15 minutes for deeper flavor penetration. Use high heat to achieve a good sear on chicken. Avoid overcrowding the pan when sautéing vegetables.