Easy Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
Freshly ground black pepper, as much as you like
02 -
Salt, toss in your favorite amount
03 -
1 teaspoon garlic powder
04 -
1 teaspoon chili powder
05 -
2 tablespoons avocado oil
06 -
2 tablespoons squeezed lime juice
07 -
4 skinless, boneless chicken thighs
→ Street Corn Topping
08 -
2 tablespoons lime juice
09 -
Freshly ground black pepper, your call
10 -
Salt, sprinkle 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, sliced thin
16 -
2 cups corn kernels, grilled if you can
→ Rice & Assembly
17 -
Lime wedges for finishing
18 -
Chopped fresh cilantro for scattered garnish
19 -
4 cups cooked jasmine rice
# Instructions:
01 -
Grab those bowls right before eating and splash on some fresh lime juice for a tangy finish.
02 -
Scoop warm rice into four bowls. Toss on chicken bits, heap on the corn topping, toss extra cotija and cilantro all over, and pop in a lime wedge for some zing.
03 -
Got cold rice? Add a splash of water and gently warm it up in a pan over low or microwave it till it's steamy.
04 -
Throw corn, red onion, cotija, mayo, sour cream, chili powder, salt, pepper, and lime juice in a bowl. Mix everything up until it's creamy and blended.
05 -
Get your skillet nice and hot over medium-high. Toss in the chicken and cook till each side gets golden and done, about 8 to 10 minutes per side. Let it rest a sec, then slice it any way you like.
06 -
Mix up lime juice, oil, chili powder, garlic powder, salt, and pepper in a bowl. Toss in the chicken pieces and make sure they're well coated. Cover up and chill in the fridge for 15 to 30 minutes.
# Notes:
01 -
Crank up the heat by adding diced jalapeño or shaking in cayenne with the corn.
02 -
Use cauliflower rice if you'd like to go low carb instead of jasmine rice.
03 -
Try toppings like radish slices, creamy avocado, or some fresh pico de gallo.