Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 chicken thighs, boneless and skinless
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 sweet corn kernels, grilled if possible, or frozen
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream, divided (half reserved for drizzle)
12 -
2 tbsp mayonnaise
13 -
½ cup Cotija cheese, crumbled (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 in a bowl. Coat the chicken thighs thoroughly and marinate for 15-30 minutes in the fridge.
02 -
Heat a skillet over medium-high heat. Sear the marinated chicken for 8-10 minutes per side until fully cooked. Let the chicken rest and then slice into strips.
03 -
In a mixing bowl, combine grilled or sautéed corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
04 -
Add a splash of water to the cooked rice and reheat until warm and fluffy.
05 -
Layer each bowl with warm rice, sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
06 -
Drizzle extra sour cream if desired and add a sprinkle of Tajín for additional flavor. Serve immediately.
# Notes:
01 -
Char the corn in a hot skillet or grill for a smoky flavor.
02 -
Use fresh lime juice to enhance the dish’s brightness.
03 -
Add a splash of water to rice when reheating to keep it moist.
04 -
Include additional toppings for customization such as avocado, pico de gallo, or jalapeños.