Mexican Street Corn Chicken Bowl (Print Version)

# Ingredients:

→ Chicken Marinade

01 - Boneless skinless chicken thighs (4)
02 - Fresh lime juice (1 tablespoon)
03 - Avocado oil (1 tablespoon)
04 - Chili powder (1 teaspoon)
05 - Garlic powder (½ teaspoon)
06 - Salt (½ teaspoon)
07 - Black pepper (¼ teaspoon)

→ Street Corn Topping

08 - Sweet corn kernels, preferably grilled (1 cup)
09 - Red onion, thinly sliced (¼ cup)
10 - Sour cream (½ cup)
11 - Mayonnaise (2 tablespoons)
12 - Cotija cheese, crumbled, plus extra for garnish (½ cup)
13 - Chili powder (1 teaspoon)
14 - Fresh lime, cut into wedges (1)

→ Rice and Garnish

15 - Cooked rice (3 cups)
16 - Fresh cilantro for garnish

# Instructions:

01 - Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate 15-30 minutes in refrigerator.
02 - Cook marinated chicken in skillet over medium-high heat for 8-10 minutes per side until done. Let rest before slicing.
03 - Combine grilled corn, sliced onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
04 - Warm cooked rice with a splash of water until hot and fluffy.
05 - Layer rice, sliced chicken, and street corn mixture. Top with extra Cotija, fresh cilantro, and lime wedges.

# Notes:

01 - Grilling corn adds smoky depth of flavor
02 - Can customize heat level with jalapeños or hot sauce
03 - Optional toppings include avocado, pico de gallo, or radishes

Back