Mexican Street Corn Chicken Bowl (Print Version)

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon lime juice
03 - 1 tablespoon avocado oil or olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Street Corn Topping

08 - 1 cup sweet corn kernels, grilled if possible
09 - 1/4 cup thinly sliced red onion (optional)
10 - 1/2 cup sour cream or Greek yogurt
11 - 2 tablespoons mayonnaise or additional sour cream
12 - 1/2 cup crumbled Cotija cheese or feta
13 - 1 teaspoon chili powder
14 - Salt and black pepper to taste
15 - Lime wedges for serving

→ Rice and Assembly

16 - 3 cups cooked jasmine rice
17 - Fresh cilantro, chopped (optional)

# Instructions:

01 - Mix lime juice, oil, and seasonings. Toss with chicken thighs. Marinate 15-30 minutes in refrigerator.
02 - Cook chicken in hot skillet 6-8 minutes per side until internal temperature reaches 165°F. Rest before slicing.
03 - Combine corn, onion, sour cream, mayo, cheese, and seasonings. Adjust with salt, pepper, and lime juice.
04 - Reheat rice if needed with splash of water. Fluff with fork.
05 - Divide rice among bowls, top with sliced chicken and corn mixture. Garnish with cilantro and lime wedges.

# Notes:

01 - Can be made vegetarian with beans or tofu
02 - Dairy-free options available
03 - Rice can be substituted with quinoa or cauliflower rice
04 - Inspired by Mexican street corn (elote)

Back