Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken thighs
02 -
Fresh lime juice - 1 tablespoon
03 -
Avocado oil - 1 tablespoon
04 -
Chili powder - 1 teaspoon
05 -
Garlic powder - 1/2 teaspoon
06 -
Sea salt - 1/2 teaspoon
07 -
Fresh ground black pepper - 1/4 teaspoon
→ For the Street Corn Mix
08 -
Sweet corn kernels - 1 cup (grilled if possible, or frozen)
09 -
Red onion - 1/4 cup, thinly sliced
10 -
Sour cream - 1/2 cup
11 -
Mayo - 2 tablespoons
12 -
Cotija cheese - 1/2 cup crumbled, plus extra for topping
13 -
Chili powder - 1 teaspoon
14 -
Salt and pepper to taste
15 -
Fresh lime - 1, cut into wedges
→ For Serving
16 -
Cooked rice - 3 cups
17 -
Fresh cilantro leaves for garnish
# Instructions:
01 -
Mix up a quick marinade with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat your chicken thighs well and pop them in the fridge for 15-30 minutes to soak up all those flavors.
02 -
Get your skillet nice and hot over medium-high heat. Cook those marinated thighs for about 8-10 minutes on each side until they're done through. Let them rest a bit before slicing - this keeps all the juices inside!
03 -
In a bowl, toss together your grilled corn, sliced red onion, sour cream, mayo, crumbled Cotija, and chili powder. Give it a taste and add salt, pepper, and a squeeze of lime until it's just right.
04 -
Heat up your cooked rice with a little splash of water to keep it nice and fluffy.
05 -
Start with a bed of warm rice, top with your sliced chicken, and pile on that creamy corn mixture. Finish with an extra sprinkle of Cotija cheese, fresh cilantro, and lime wedges on the side.
# Notes:
01 -
For the best flavor, try to grill or char your corn first - it adds an amazing smoky taste that really makes the dish special.
02 -
Feel free to customize your bowl with extras like diced avocado, pico de gallo, or sliced jalapeños for extra kick!