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You've gotta believe me—this street corn chicken bowl comes together lightning quick and is always the first thing gone at my place. Picture super juicy chicken thighs with loads of lime and chili, paired with creamy, zesty street corn on fluffy jasmine rice. I started making this after tossing some leftover grilled corn into the mix, and now my crew wants it all year, even when it's chilly outside.
Loved whipping this up for a laid-back BBQ. My little one topped his bowl with piles of cilantro and cotija and decided it was his number one meal on the spot.
Delicious Ingredients
- Fresh cilantro and lime wedges: Add these at the end so everything feels bright and fresh
- Jasmine rice: Fluffy and floral, pick long-grain for the best-smelling base
- Red onion slices: Thin cuts give your bowl crunch and zing
- Mayonnaise and sour cream: Together they make the street corn super creamy, so go for full fat
- Cotija cheese: Tangy, salty, and crumbly—grab a block and crumble your own if you can
- Corn kernels: The star of the street corn—grilled in summer, but frozen or canned work any time
- Garlic powder: Deep flavor backbone—pick a good one that smells sharp, not old
- Chili powder: Tosses in some warmth and smokiness—fresh is best
- Fresh lime juice: Makes the flavors sing—pick heavy, sturdy limes for squeezing
- Avocado oil: Richness, crispiness, and helps everything brown—cold pressed is top notch
- Chicken thighs: Super juicy and stay nice and tender, especially with a little fat marbling
Tasty Step-by-Step Guide
- Assemble the Bowls:
- Start by piling up jasmine rice in your bowl, top it with those juicy chicken slices, and then heap on plenty of street corn topping. Toss on cilantro and some more cotija, then hand out lime wedges so everyone can squeeze their own brightness on top.
- Warm Your Rice:
- If your rice's gotten cold, just pop it in a skillet with a splash of water or zap it in the microwave till piping hot. Fluffy rice really holds all those toppings well.
- Cook the Chicken:
- Get your skillet nice and hot on medium-high, then place your marinated chicken thighs in. Cook both sides until they're gorgeously golden—about 8 to 10 minutes. Let 'em relax for a minute before you cut in so they stay extra juicy.
- Make the Street Corn Topping:
- Mix mayo, sour cream, lime juice, chili powder, red onion, cotija, corn, salt, and a bit of pepper in a bowl till smooth and creamy. If you've got grilled corn, slice the kernels straight in for some extra smoky vibes.
- Marinate the Chicken:
- Blend avocado oil, lime juice, chili powder, garlic powder, salt, and pepper in a bowl. Toss in your chicken thighs and coat well. Let them chill in the fridge for at least fifteen minutes, up to half an hour, to really soak up all that flavor.
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Seriously, nothing hits like warm cotija melting just a bit over that corn mixture. My grandma always doubled up on cotija for the kids and the kitchen smelled amazing because of it. I try to bring that back every time I make this dish.
How to Store It
Keep any leftovers in containers with tight lids in the fridge for up to three days. Put your rice, chicken, and corn topping in different containers so nothing gets soggy. Reheat rice and chicken gently, then add your corn topping fresh when you're ready to eat.
Swap Outs for Ingredients
No cotija hanging around? Feta or queso fresco will do the trick. Going dairy free? Plant-based sour cream and mayo work great. Don’t have jasmine rice? Swap in brown or cauliflower rice for a lighter feel.
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How to Serve It Up
Layer in some sliced radish, creamy avocado chunks, or fresh pico if you want. Hot sauce or crunched-up tortilla chips bring that extra snap. Set everything out so friends and fam can build bowls their way.
Colorful Mexican Street Corn Story
Elote, also known as street corn, started as a classic snack picked up all over Mexico, grilled on the cob, then slathered in tangy sauce and toppings. Here you get all those flavors along with chicken and rice for a full bowl meal.
Frequently Asked Questions
- → How can I make sure my chicken turns out juicy?
Soak chicken thighs in lime juice, chili powder, garlic, and avocado oil at least 15 minutes before cooking. That way, the flavors soak in and your chicken stays tender while frying.
- → Is it okay to use fresh corn on the grill?
Absolutely, tossing corn on the grill brings out its sweetness and gives it a smoky flavor. Just slice the cooked kernels off and mix with your toppings.
- → What can I use instead of cotija?
If you can't find cotija, feta or queso fresco work great. They're crumbly and salty, just like cotija, and taste awesome with creamy corn.
- → Can I put this together in advance?
Sure! Get the chicken, corn mix, and rice ready ahead of time. Keep each in separate containers. Put the bowls together right before eating for the best mix of texture and taste.
- → What should I sprinkle on top?
Cilantro, extra lime, slices of radish, some avocado, or even pico de gallo are all great for extra flavor and color.
- → How do I keep my rice soft when reheating?
Just splash a little water onto the rice. Warm it slowly in a covered pan or put it in the microwave, so it stays plump and moist.