Easy Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 boneless, skinless chicken thighs
02 -
2 tablespoons freshly squeezed lime juice
03 -
2 tablespoons avocado oil
04 -
1 teaspoon chili powder
05 -
1 teaspoon garlic powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Street Corn Topping
08 -
2 cups sweet corn kernels, preferably grilled
09 -
60 millilitres red onion, thinly sliced
10 -
60 millilitres sour cream
11 -
60 millilitres mayonnaise
12 -
60 millilitres cotija cheese, crumbled
13 -
1 teaspoon chili powder
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
16 -
2 tablespoons lime juice
→ Rice & Assembly
17 -
4 cups cooked jasmine rice
18 -
Fresh cilantro, chopped, for garnish
19 -
Lime wedges, for serving
# Instructions:
01 -
In a bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add chicken thighs and ensure each piece is evenly coated with the marinade. Cover and marinate in the refrigerator for 15 to 30 minutes.
02 -
Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8 to 10 minutes on each side until golden brown and thoroughly cooked. Remove from pan and let rest for several minutes before slicing into strips or chunks.
03 -
Combine grilled corn kernels, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice in a medium bowl. Stir well until fully mixed and creamy.
04 -
If using refrigerated rice, sprinkle with a little water and reheat gently in the microwave or in a pan over low heat until hot.
05 -
Divide the warmed rice between four bowls. Top each with sliced chicken, a generous portion of street corn topping, extra cotija cheese, and fresh cilantro. Garnish with lime wedges.
06 -
Just before serving, squeeze fresh lime juice over each bowl for added brightness.
# Notes:
01 -
For added heat, mix finely diced jalapeños or a pinch of cayenne pepper into the corn topping.
02 -
Substitute cauliflower rice for jasmine rice to make this a lower-carb dish.
03 -
Enhance with optional toppings such as avocado slices, pico de gallo, or thinly sliced radishes.