Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken thighs
02 -
1 tbsp lime juice
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
1 tsp cumin powder
06 -
½ tsp garlic powder or 2 minced garlic cloves
07 -
½ tsp salt
08 -
¼ tsp black pepper
→ Street Corn Topping
09 -
1 cup grilled or sautéed sweet corn kernels
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream (divided)
12 -
2 tbsp mayonnaise
13 -
½ cup crumbled Cotija cheese (plus extra for garnish)
14 -
1 tsp chili powder
15 -
Salt and pepper to taste
16 -
1 lime, cut into wedges
→ Rice and Assembly
17 -
3 cups cooked rice
18 -
Fresh cilantro for garnish
# Instructions:
01 -
Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
02 -
Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until fully cooked. Rest the chicken for a few minutes, then slice into pieces.
03 -
Mix the sweet corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
04 -
Reheat the cooked rice with a splash of water until warm and fluffy.
05 -
Layer the rice, sliced chicken, and street corn topping in bowls. Garnish with extra Cotija cheese, cilantro, and lime wedges. Optionally, drizzle remaining sour cream on top and sprinkle with Tajín.
06 -
Serve the assembled bowls warm with an optional squeeze of lime.
# Notes:
01 -
Char the corn in a hot skillet or on a grill for a smoky flavor.
02 -
Use fresh lime juice to brighten the flavors in the marinade and topping.
03 -
When reheating rice, add a little water to maintain its fluffy texture.
04 -
Add chopped jalapeño or cayenne pepper for extra heat if desired.