Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Essentials
01 -
1 tablespoon avocado oil
02 -
¼ teaspoon black pepper
03 -
4 skinless boneless chicken thighs
04 -
½ teaspoon garlic powder
05 -
1 tablespoon fresh lime juice
06 -
½ teaspoon salt
07 -
1 teaspoon chili powder
→ Street Corn Mix
08 -
Salt and pepper, toss in as needed
09 -
1 lime, sliced into wedges
10 -
½ cup Cotija cheese crumbles, with some more for the end
11 -
½ cup sour cream
12 -
¼ cup thin red onion slices
13 -
1 teaspoon chili powder
14 -
2 tablespoons mayo
15 -
1 cup grilled corn kernels (or frozen)
→ Rice & Final Touches
16 -
Fresh cilantro, chopped for topping
17 -
3 cups of cooked rice
# Instructions:
01 -
Pile hot rice in each bowl first. Next, toss those chicken slices on top. Spoon on that creamy street corn. Drop a few extra Cotija crumbles and a bunch of cilantro over everything. Pop a lime wedge in at the end for a bright squeeze.
02 -
Splash your cooked rice with a bit of water. Warm it up until it’s steaming and feels fluffy again.
03 -
Mix up the grilled corn, mayo, red onion, chili powder, Cotija, and sour cream. Add a generous squeeze of lime plus salt and pepper till it’s super tasty.
04 -
Throw the chicken in a hot skillet, cooking on both sides about 8 to 10 minutes each. Wait a minute before you slice it up.
05 -
Grab a bowl. Dump in chili powder, lime juice, oil, garlic powder, salt, and pepper. Toss in the chicken thighs. Coat them well. Let them chill in the fridge for 15 to 30 minutes to soak up the good stuff.
# Notes:
01 -
Roast your corn in a hot pan or on your grill for that awesome charred taste
02 -
A squeeze of fresh lime brightens everything up—don't skip it!
03 -
Add a splash of water before microwaving rice to keep it from drying out
04 -
Craving heat? Toss in jalapeños or a pinch of cayenne for some fire