Street Corn Chicken Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 chicken thighs, boneless and skinless
02 -
1 tbsp lime juice
03 -
1 tbsp avocado oil
04 -
1 tsp chili powder
05 -
1 tsp cumin powder
06 -
½ tsp garlic powder or 2 minced garlic cloves
07 -
½ tsp salt
08 -
¼ tsp black pepper
→ For the Street Corn Topping
09 -
1 cup sweet corn kernels, grilled or sauteed frozen corn
10 -
¼ cup thinly sliced red onion
11 -
½ cup sour cream (save half to drizzle on top)
12 -
2 tbsp mayonnaise
13 -
½ cup Cotija cheese, crumbled (plus extra for garnish)
14 -
1 tsp chili powder
15 -
Salt and pepper to taste
16 -
1 lime, cut into wedges
→ For the Rice and Assembly
17 -
3 cups cooked rice
18 -
Fresh cilantro for garnish
# Instructions:
01 -
Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs thoroughly, then marinate in the refrigerator for 15-30 minutes.
02 -
Heat a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes per side until completely done. Rest the chicken, then slice into strips.
03 -
Mix grilled or sauteed corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. Add salt, pepper, and lime juice to taste. Adjust seasoning as needed.
04 -
Reheat the cooked rice with a splash of water to make it warm and fluffy.
05 -
Divide the rice into four bowls. Add sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges. Optionally, drizzle with sour cream or sprinkle with Tajín for extra flavor.
06 -
Serve the bowls warm with an optional squeeze of lime on top.
# Notes:
01 -
Grill or char the corn for a smoky flavor that pairs well with the toppings.
02 -
Use fresh lime juice to enhance the marinade and the street corn topping.
03 -
Reheat the rice with a small amount of water to maintain fluffiness.
04 -
For added spice, include chopped jalapeños or cayenne in the corn topping.