Street Corn Chicken Bowl
This Street Corn Chicken Bowl is a flavorful dish featuring tender chicken thighs, sweet corn, and creamy toppings.
Equipment
- Skillet
- Rice Cooker
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowl
- 1 cup sweet corn kernels grilled or sautéed from frozen
- ¼ cup sliced red onion
- ½ cup sour cream separated
- 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese extra for topping
- 1 teaspoon chili powder
- 1 tablespoon lime juice to taste
- 3 cups prepared rice
- fresh cilantro leaves for garnish
- lime wedges from 1 lime
- reserved sour cream and cotija cheese for garnish
Instructions
- Heat the avocado oil in a skillet over medium heat. Season the chicken thighs with lime juice, chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken in the skillet until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken and set aside.
- In the same skillet, add the sweet corn and sauté for a few minutes until heated through. Add salt, pepper, and additional lime juice as needed.
- In a bowl, layer the rice, sliced chicken, corn, red onion, sour cream, mayonnaise, and cotija cheese. Garnish with cilantro and lime wedges.
Notes
You can adjust the toppings and spices according to your taste. Enjoy your meal!