Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 boneless skinless chicken thighs
02 -
1 tbsp fresh 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
→ Street Corn Topping
08 -
1 cup grilled sweet corn kernels
09 -
¼ cup thin-sliced red onion
10 -
½ cup sour cream
11 -
2 tbsp mayonnaise
12 -
½ cup crumbled Cotija cheese, extra for topping
13 -
1 tsp chili powder
14 -
1 fresh lime, wedged
→ Rice and Garnish
15 -
3 cups cooked rice
16 -
Chopped cilantro for topping
# Instructions:
01 -
Combine the lime juice, oil, chili powder, garlic powder, salt and pepper in a bowl. Rub mixture all over chicken and chill in the fridge for 15-30 minutes.
02 -
Heat up a skillet to medium-high and cook the chicken about 8-10 minutes on each side until fully done. Set aside to cool before cutting.
03 -
Mix together the grilled corn kernels, red onion slices, sour cream, mayo, crumbled Cotija, and chili powder. Add salt, pepper and a squeeze of lime to taste.
04 -
Heat the cooked rice with a bit of water until it's steamy and fluffy.
05 -
Start with a base of rice, add sliced chicken on top, then spoon the corn mixture over. Finish with extra Cotija, some cilantro, and lime wedges on the side.
# Notes:
01 -
Smoke flavor comes through when you grill the corn first
02 -
Add jalapenos or hot sauce if you want more kick
03 -
Try adding diced avocado, fresh pico, or thin-sliced radishes on top