Mexican Street Corn Rice Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 chicken thighs, boneless and skinless
02 -
1 tbsp lime juice
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
½ tsp garlic powder
06 -
½ tsp salt
07 -
¼ tsp black pepper
→ For the Street Corn Topping
08 -
1 cup sweet corn kernels, grilled if possible
09 -
¼ cup thinly sliced red onion
10 -
½ cup sour cream
11 -
2 tbsp mayonnaise
12 -
½ cup Cotija cheese, crumbled (plus extra for garnish)
13 -
1 tsp chili powder
14 -
Salt and pepper to taste
15 -
1 lime, cut into wedges
→ For the Rice and Assembly
16 -
3 cups cooked rice
17 -
Fresh cilantro for garnish
# Instructions:
01 -
Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15-30 minutes in the fridge.
02 -
Heat a skillet over medium-high heat. Cook chicken for 8-10 minutes per side until done. Rest, then slice.
03 -
Mix grilled corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
04 -
Reheat cooked rice with a splash of water until warm and fluffy.
05 -
Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
# Notes:
01 -
Char corn for deeper flavor
02 -
Use fresh lime juice for best taste
03 -
Add water when reheating rice
04 -
Can add extra toppings like avocado or pico de gallo