Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ For the 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
→ For the Street Corn Topping
09 -
1 cup grilled or sauteed sweet corn kernels (frozen if necessary)
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream, divided (save half for drizzling)
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
→ For the 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 4 chicken thighs and marinate for 15-30 minutes in the fridge.
02 -
Heat a skillet over medium-high heat. Sear the chicken for 8-10 minutes per side until fully cooked. Rest before slicing.
03 -
Mix grilled or sauteed corn, sliced red onion, half the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
04 -
Reheat 3 cups of cooked rice with a splash of water until warm and fluffy.
05 -
In each bowl, combine the rice, sliced chicken, and street corn topping. Garnish with extra Cotija, cilantro, and lime wedges. Optionally drizzle with additional sour cream.
06 -
Serve warm with an optional sprinkle of Tajín or a squeeze of lime.
# Notes:
01 -
Char the corn for a smoky flavor by grilling or cooking in a hot skillet until slightly charred.
02 -
Use fresh lime juice to enhance the acidity and brighten the dish.
03 -
Add a splash of water when reheating the rice to maintain its fluffiness.
04 -
For added heat, include chopped jalapeños or a sprinkle of cayenne pepper in the street corn topping.