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This chicken corn bowl mixes tasty tender chicken that soaks up a zesty marinade, charred corn bursting with flavor, crumbly cheese, and plenty of lime. I love how easy it is to throw together for busy nights or boxed up lunches that seriously beat takeout. Throw on sliced avocado or more cilantro if you want to bump up the flavor even more.
When I first whipped this up, the kitchen smelled like summer from the grilled corn and my family couldn’t wait—they circled the stove until I handed out bowls. Even folks who are picky ask for more every time.
Fresh Ingredients List
- Jasmine rice: This is your soft, fragrant bed for everything White, brown, or cauliflower are all good—go for whatever feels right, just pick a kind that stays fluffy
- Sweet corn kernels: For even more smoky flavor, grill the corn, but canned or frozen is handy and works fine, just make sure it looks golden and plump
- Cotija cheese: Break up this salty cheese for a creamy, crumbled topping—feta or queso fresco will also do the job
- Lime juice: Both for marinating and topping, squeeze fresh if you can for that zing
- Chicken thighs, no bone or skin: Juicy and rich, but chicken breasts work for a lighter bowl—try to grab meat that's nice and pink
- Garlic powder: Makes things earthy with a punch If you want a bolder kick, use a fresh garlic clove
- Chili powder: Pulls the whole thing together with gentle heat and warm color—stick to a pure version if you like it classic
- Mayonnaise: Brings creamy richness—real mayo is the winner, not the whipped stuff
- Sour cream: Tangy and cool, swap in Greek yogurt if you want it a bit lighter
- Red onion: Crunch and a spark of flavor—red is sweet, but green onion or scallion are backups
- Salt and black pepper: Brings everything together and perks up flavor. Sea salt or kosher will season nicely
- Avocado oil: Keeps things light with a subtle taste and won’t burn easily Olive oil is totally fine too
- Fresh cilantro: If you’re into fresh herbs, just tear up the leaves for brightness right before eating
- Chili powder: Sprinkle over the top for even more kick and color
- Lime juice: Brightens up the corn topping—again, go for fresh
Easy How-To Steps
- Marinate the chicken:
- Grab a bowl and whisk up lime juice, oil, chili powder, garlic powder, salt and pepper Stir in the chicken and get every bit coated Let it hang out for at least fifteen minutes, or longer if you’ve got the time
- Sear the chicken:
- Fire up a skillet over medium-high Lay out your chicken so it’s flat Brown both sides for eight to ten minutes each, or til they’re deep golden and cooked in the middle Check with a thermometer for 165, then let the chicken chill for a few before slicing it up
- Make the corn topping:
- Dump grilled corn, chopped onion, sour cream, mayo, cheese, chili powder, a pinch of salt and pepper, and fresh lime into a bowl Mix til it’s super creamy and everything is coated Char the corn for more flavor, but leftovers straight from the fridge work, too
- Warm up the rice:
- If you made your rice earlier, add a splash of water and pop it in the microwave or heat on the stove turn it fluffy again
- Put together your bowls:
- Scoop rice into your bowl Lay warm chicken slices across the top Spoon that creamy corn mixture all over Toss on extra cheese and cilantro if you want and maybe throw in a lime wedge
- Dig in:
- Right before you eat, squeeze a lime wedge on for a fresh punch
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I look forward to the salty, crumbly cotija every time. It just goes so well with the sweet corn and extra lime. A squeeze of lime brightens up everything for me. My youngest said this was the best chicken he’d ever tried, and he went back for more even before his bowl was empty.
Leftover Storage
Let things cool down first, then stash chicken, rice, and corn topping in their own sealed containers in the fridge. Try to eat within three days for best flavor. Lime and cilantro are best kept on the side until you’re ready to serve, so they stay fresh. Want to freeze it? Chill everything first, then freeze the chicken and topping in one bag and rice in another. Thaw overnight and warm up gently.
Swaps & Options
Need it lighter? Pick chicken breast instead of thighs. Don’t see cotija? Queso fresco or even feta adds that same sharp, salty bite. Sour cream and Greek yogurt work just the same—use whichever you like best. No fresh corn? Grilled frozen corn is fast and tasty. If you don’t like cilantro, flat parsley is fine, or just skip it.
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Fun Serving Ideas
Add sliced avocado, homemade salsa, or black beans for extra color and flavor. For parties, set everything out and let folks pile on their own: jalapeños, crisp lettuce, or roasted peppers are great options. Blue corn chips on the side give crunch. Enjoy with chilled agua fresca or a fresh green salad.
Origins & Background
Called 'elote' in Mexico, street corn is a classic snack you’ll see just about everywhere from stands and markets. That creamy cheese-and-chili corn inspired this simple bowl. Pulling in classic flavors and tossing them together is a laid-back way to bring a bit of Mexican cooking into the kitchen.
Common Questions
- → Could I use breast instead of thigh meat?
Totally! Go for boneless, skinless breasts if you'd rather. Just don’t overcook them—chicken breast dries out fast, so keep an eye on it.
- → What cheese should I go for?
Cotija brings that salty bite you want but feta or queso fresco work great if you can’t track cotija down.
- → Can I knock out parts ahead of time?
For sure. Get your chicken in the marinade early. The rice and corn mix both last fine in the fridge for up to 2 days—handy if you like prepping ahead.
- → How do I turn up the spice?
Stir chopped jalapeños or a little cayenne into the corn, or kick up your chicken marinade with extra chili powder.
- → Got a lower-carb swap for the rice?
Yep, just use cauliflower rice for a lighter base—still tasty and keeps it lower carb.
- → What’s good to pile on top?
Load up with avocado, black beans, radishes, pico de gallo, or a handful of cilantro—whatever sounds good with those flavors.