Street Corn Chicken Bowl (Print Version)
A flavorful bowl combining grilled chicken, smoky corn, Cotija cheese, and zesty lime over warm rice.
# Ingredients:
Chicken
01 -
4 boneless, skinless chicken thighs
02 -
1 tablespoon lime juice
03 -
1 tablespoon avocado oil
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
½ teaspoon garlic powder or 2 minced garlic cloves
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
Street Corn Topping
09 -
1 cup grilled sweet corn kernels (or thawed frozen corn)
10 -
¼ cup thinly sliced red onion
11 -
1 cup sour cream, divided
12 -
2 tablespoons mayonnaise
13 -
½ cup crumbled Cotija cheese, plus extra for garnish
14 -
1 teaspoon chili powder
15 -
Salt and black pepper to taste
16 -
1 lime, cut into wedges
Rice & Garnish
17 -
3 cups cooked white rice
18 -
Fresh cilantro for garnish
# Instructions:
01 -
In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat chicken thighs thoroughly and refrigerate for 15 to 30 minutes.
02 -
Heat a skillet over medium-high heat and sear the chicken thighs for 8 to 10 minutes on each side until fully cooked. Let rest briefly, then slice evenly.
03 -
In a mixing bowl, combine grilled corn, sliced red onion, half of the sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
04 -
Reheat the cooked rice by adding a splash of water and warming until fluffy.
05 -
Layer rice, sliced chicken, and street corn topping in serving bowls. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Optionally, drizzle remaining sour cream and sprinkle Tajín for additional flavor.
06 -
Serve the assembled bowls warm with a squeeze of fresh lime as desired.
# Notes:
01 -
Marinating the chicken enhances tenderness and infuses bright citrus flavors.