Easy Street Corn Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 boneless, skinless chicken thighs
02 -
1 teaspoon chili powder
03 -
1 teaspoon garlic powder
04 -
Freshly cracked black pepper, as you like
05 -
Salt, for seasoning
06 -
2 tablespoons avocado oil
07 -
2 tablespoons lime juice, fresh if possible
→ Street Corn Topping
08 -
2 cups grilled or charred corn kernels
09 -
60 millilitres red onion, sliced thin
10 -
60 millilitres sour cream
11 -
60 millilitres mayonnaise
12 -
60 millilitres cotija cheese, broken up
13 -
1 teaspoon chili powder
14 -
Salt, as needed
15 -
Freshly ground black pepper, as needed
16 -
2 tablespoons lime juice
→ Rice and Assembly
17 -
4 cups cooked jasmine rice
18 -
Chopped fresh cilantro, for topping
19 -
Extra lime wedges, to serve
# Instructions:
01 -
Right before you dig in, squeeze fresh lime on each bowl so it tastes tangy and bright.
02 -
Spoon hot jasmine rice into four bowls. Arrange the sliced chicken and heap some of the corn mix on top of the rice. Sprinkle with chopped cilantro and toss in extra cotija cheese, then slip a lime wedge alongside.
03 -
If your rice is cold, microwave it with a splash of water or warm it in a pan over low heat until it’s nice and hot.
04 -
Toss the grilled corn, thin onions, cotija, mayo, sour cream, chili powder, a bit of salt and pepper, and lime juice in a bowl. Mix it up until everything is creamy.
05 -
Get a skillet hot on medium-high. Cook the marinated thighs until both sides are golden and they're cooked all the way, about 8–10 minutes for each side. Let them sit a minute, then cut them up however you like.
06 -
Mix up the lime juice, avocado oil, chili and garlic powders, salt, and pepper in a bowl. Throw in the chicken and make sure it’s all coated. Pop a cover on and let it chill in the fridge anywhere from 15 to 30 minutes.
# Notes:
01 -
Chop up some jalapeño or shake in cayenne to make the corn topping spicier.
02 -
Want fewer carbs? Swap the jasmine rice for cauliflower rice instead.
03 -
Try sliced radishes, diced avocado, or a scoop of pico de gallo on top for extra color.