Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless skinless chicken thighs
02 -
1 tablespoon lime juice
03 -
1 tablespoon avocado oil
04 -
1 teaspoon chili powder
05 -
½ teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ For the Street Corn Topping
08 -
1 cup sweet corn kernels, grilled if possible
09 -
¼ cup red onion, thinly sliced
10 -
½ cup sour cream
11 -
2 tablespoons mayonnaise
12 -
½ cup Cotija cheese, crumbled, plus extra for garnish
13 -
1 teaspoon chili powder
14 -
Salt and pepper to taste
15 -
1 lime, cut into wedges
→ For the Rice and Assembly
16 -
3 cups cooked rice
17 -
Fresh cilantro for garnish
# Instructions:
01 -
Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Pour over chicken thighs and let marinate 15-30 minutes in the fridge.
02 -
Heat your skillet over medium-high heat. Cook those chicken thighs for 8-10 minutes per side until done. Let them rest before slicing.
03 -
Combine grilled corn, sliced red onion, sour cream, mayo, Cotija cheese, and chili powder in a bowl. Season with salt, pepper, and a squeeze of lime.
04 -
Warm up your cooked rice with a splash of water to keep it nice and fluffy.
05 -
Build your bowls with warm rice, sliced chicken, and street corn topping. Finish with extra Cotija, fresh cilantro, and lime wedges.
# Notes:
01 -
Try charring the corn for deeper flavor
02 -
Use fresh lime juice for best taste
03 -
Can add extra toppings like avocado or pico de gallo
04 -
Add jalapeños or hot sauce for extra heat