Street Corn Chicken Rice Bowl

 

Ingredients:

For the Chicken:

- 4 chicken thighs, boneless and skinless

- 1 tbsp lime juice

- 1 tbsp avocado oil

- 1 tsp chili powder

- 1 tsp cumin powder

- 1/2 tsp garlic powder or 2 minced garlic cloves

- 1/2 tsp salt

- 1/4 tsp black pepper

For the Street Corn Topping:

- 1 cup sweet corn kernels, grilled if possible (or frozen)

- 1/4 cup thinly sliced red onion

- 1 cup sour cream (save half for drizzling)

- 2 tbsp mayonnaise

- 1/2 cup Cotija cheese, crumbled (plus extra for garnish)

- 1 tsp chili powder

- Salt and pepper to taste

- 1 lime, cut into wedges

For the Rice and Assembly:

- 3 cups cooked rice

- Fresh cilantro for garnish

Instructions:

1. Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.

2. Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.

3. Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.

4. Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.

5. Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.

6. Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.

7. Serve warm with an optional squeeze of lime