Mexican 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 - frozen
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream (save half to drizzle on top)
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. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
02 -
Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
03 -
Mix 1 cup grilled corn or sauteed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
04 -
Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
05 -
Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges. Optional: Drizzle extra sour cream on top if desired. Optional: Finish with a sprinkle of Tajín for extra flavor.
# Notes:
01 -
For deeper flavor, grill or cook the corn in a hot skillet until slightly charred.
02 -
Use fresh lime juice for best results.
03 -
When reheating rice, add a splash of water to keep it fluffy.
04 -
For extra toppings, try diced avocado, pico de gallo, jalapeños, shredded lettuce, radish slices, or green onions.