Mexican Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 boneless, skinless chicken thighs
02 -
1 tablespoon lime juice, freshly squeezed
03 -
1 tablespoon avocado oil
04 -
1 teaspoon chili powder
05 -
½ teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ Street Corn Topping
08 -
1 cup sweet corn kernels, preferably grilled
09 -
¼ cup red onion, thinly sliced
10 -
½ cup sour cream
11 -
2 tablespoons mayonnaise
12 -
½ cup Cotija cheese, crumbled, plus extra for garnish
13 -
1 teaspoon chili powder
14 -
Salt and pepper to taste
15 -
1 lime, cut into wedges
→ Base and Garnish
16 -
3 cups cooked rice
17 -
Fresh cilantro leaves for garnish
# Instructions:
01 -
Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs thoroughly and let them marinate in the refrigerator for 15-30 minutes.
02 -
Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8-10 minutes per side until perfectly done. Let rest before slicing.
03 -
In a mixing bowl, combine the grilled corn, sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
04 -
Warm the cooked rice with a small splash of water to keep it fluffy and prevent it from drying out.
05 -
Build each bowl with a base of warm rice, topped with sliced chicken, generous spoonfuls of the street corn mixture, extra Cotija cheese, and fresh cilantro. Serve with lime wedges on the side.
# Notes:
01 -
For the best flavor, char the corn in a hot skillet or on the grill before mixing into the topping
02 -
Always use fresh lime juice for the brightest flavor
03 -
Try adding diced avocado, pico de gallo, or sliced jalapeños for extra flavor and texture
04 -
The dish can be customized with additional toppings like shredded lettuce, radishes, or hot sauce