Street Corn Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 chicken thighs, boneless and no skin
02 -
1 tbsp freshly squeezed lime juice
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
1/2 tsp garlic powder
06 -
1/2 tsp fine salt
07 -
1/4 tsp ground black pepper
→ Corn Topping
08 -
1 cup of grilled sweet corn kernels
09 -
1/4 cup thinly sliced red onion
10 -
1/2 cup creamy sour cream
11 -
2 tbsp mayonnaise
12 -
1/2 cup crumbled Cotija cheese, plus more for sprinkling
13 -
1 tsp chili powder
14 -
Season with salt and pepper
15 -
1 lime, cut into wedges for squeezing
→ Rice and Garnish
16 -
3 cups cooked white rice
17 -
Handful of cilantro leaves to decorate
# Instructions:
01 -
Combine lime juice, avocado oil, garlic powder, chili powder, black pepper, and salt in a medium bowl. Toss the chicken thighs until fully coated, then pop them in the fridge to marinate for 15 to 30 minutes.
02 -
Warm up a skillet on medium-high heat. Place the chicken in the pan and cook each side for about 8–10 minutes until done. Let it rest before cutting into slices.
03 -
Stir together the grilled corn, sliced onion, mayo, sour cream, Cotija cheese crumbles, and chili powder in a bowl. Add salt, pepper, and a splash of lime juice to adjust the flavor.
04 -
If the rice is cold, warm it up with a little water so it stays soft and doesn’t dry out.
05 -
Start the bowl with a big scoop of warm rice. Lay slices of chicken on top, add the creamy corn mixture, sprinkle some extra cheese, and drop a few cilantro leaves. Serve with lime wedges on the side.
# Notes:
01 -
Grilling or pan-charing the corn adds a smoky taste. Worth the effort!
02 -
Fresh lime juice beats bottled every time for tangy brightness.
03 -
Mix in avocado chunks, diced tomatoes, or jalapeños for extra layers of flavor.
04 -
Make it your own: toss in shredded lettuce, sliced radishes, or hot sauce.