Effortless Corn Chicken Bowl (Print Version)

# Ingredients:

→ Chicken Marinade

01 - Freshly ground black pepper, to taste
02 - Salt, to taste
03 - 1 teaspoon garlic powder
04 - 1 teaspoon chili powder
05 - 2 tablespoons avocado oil
06 - 2 tablespoons freshly squeezed lime juice
07 - 4 boneless, skinless chicken thighs

→ Street Corn Topping

08 - 2 tablespoons lime juice
09 - Freshly ground black pepper, to taste
10 - Salt, to taste
11 - 1 teaspoon chili powder
12 - 60 millilitres cotija cheese, crumbled
13 - 60 millilitres mayonnaise
14 - 60 millilitres sour cream
15 - 60 millilitres red onion, thinly sliced
16 - 2 cups sweet corn kernels, preferably grilled

→ Rice & Assembly

17 - Lime wedges, for serving
18 - Fresh cilantro, chopped, for garnish
19 - 4 cups cooked jasmine rice

# Instructions:

01 - Start by tossing your chicken thighs in a bowl with lime juice, oil, both powders, salt, and pepper. Make sure they're covered all over. Pop a lid on and let them chill in the fridge for at least 15 minutes, half an hour if you've got some patience.
02 - Grab a skillet, get it hot on medium-high, and lay on the marinated chicken. Let them sizzle and cook through—shoot for golden and juicy, about 8–10 minutes per side. Give them a little break off the heat before you slice or chop them up.
03 - Scoot the corn, onion, both creams, cheese, chili powder, salt, pepper, and lime juice into a bowl. Mix it around until it’s really creamy and everything's coated.
04 - Using cold rice? Sprinkle it with water and warm it up gently. Microwave works or a pan on low does the trick.
05 - Spoon hot rice into each bowl. Pile on the sliced chicken, a hefty scoop of corn topping, sprinkling extra cheese and fresh cilantro if you like. Leave some lime wedges on the side.
06 - Right before you dig in, squeeze a little lime over your bowl for a bright pop.

# Notes:

01 - Craving more kick? Stir in some chopped jalapeño or a dash of cayenne to that corn mix.
02 - Swap in cauliflower rice if you wanna skip extra carbs.
03 - Throw on avocado slices, radish, or even a spoon of pico if you want more toppings.

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