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Hot Honey Chicken Street Corn Bowls - Sweet, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Hot Honey Sauce: 1/3 cup honey
  • 1–2 tablespoons hot sauce (Frank’s, Cholula, or your favorite), to taste
  • 1 tablespoon apple cider vinegar or lime juice
  • Pinch of red pepper flakes (optional)
  • Pinch of salt
  • Street Corn: 3 cups corn kernels (fresh cut from 4–5 ears, or frozen and thawed)
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/3 cup cotija or feta, crumbled
  • Juice of 1/2 lime
  • Cilantro Lime Crema: 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise (optional for extra richness)
  • 1 tablespoon lime juice (plus more to taste)
  • 1 tablespoon finely chopped cilantro
  • 1 small garlic clove, grated or minced
  • Pinch of salt
  • For Serving: 3–4 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 avocado, sliced or diced
  • 1/4 red onion, thinly sliced
  • Fresh cilantro, chopped
  • Lime wedges
  • Tajin or extra chili powder (optional)

Method
 

  1. Cook the rice. Start your preferred rice so it’s ready when everything else is done. Fluff with a fork and keep warm.
  2. Mix the crema. In a small bowl, stir together sour cream (or yogurt), mayo, lime juice, cilantro, garlic, and salt. Taste and adjust lime or salt. Chill until serving.
  3. Season the chicken. In a bowl, toss chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Let it sit while you heat the pan.
  4. Make the hot honey. In another small bowl, combine honey, hot sauce, apple cider vinegar or lime juice, red pepper flakes if using, and a pinch of salt. Set aside.
  5. Char the corn. Heat a large skillet over medium-high. Add butter or oil, then the corn. Let it sit undisturbed for 2–3 minutes to get some color. Stir, then season with chili powder, smoked paprika, salt, and pepper. Cook until lightly charred, 5–7 minutes total. Turn off heat, mix in cotija and lime juice. Transfer to a bowl and keep warm.
  6. Cook the chicken. In the same skillet, add a little more oil if needed. Sear chicken over medium-high heat until browned and cooked through, about 6–8 minutes, stirring occasionally.
  7. Glaze with hot honey. Reduce heat to low. Pour in the hot honey sauce and toss to coat. Let it bubble for 1–2 minutes until glossy and slightly thickened. Remove from heat.
  8. Assemble the bowls. Add a bed of rice to each bowl. Top with a generous scoop of street corn, hot honey chicken, avocado, and red onion. Drizzle with the cilantro lime crema. Finish with cilantro, a squeeze of lime, and a sprinkle of Tajin if you like.
  9. Taste and adjust. Add more lime for brightness, extra hot sauce for heat, or a touch more honey if you prefer sweeter.