Street Corn Chicken Rice 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 sweet corn kernels, grilled or sautéed if frozen
10 -
¼ cup thinly sliced red onion
11 -
½ cup sour cream (half reserved 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
→ 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 thoroughly 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. Let rest before slicing.
03 -
Mix grilled or sautéed sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice to taste.
04 -
Reheat the cooked rice with a splash of water until warm and fluffy.
05 -
Add rice to each bowl, followed by sliced chicken, street corn topping, extra Cotija cheese, and cilantro. Garnish with lime wedges.
06 -
Serve warm. Optionally drizzle with sour cream on top and sprinkle Tajín for added flavor.
# 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 for brightness in the marinade and street corn topping.
03 -
Reheat rice with a splash of water to keep it fluffy.
04 -
For added heat, include diced jalapeño or a sprinkle of cayenne in the street corn topping.