Easy Street Corn Chicken Bowl (Print)
Colorful bowls with grilled corn, zesty chicken, cotija cheese, and fresh herbs served over jasmine rice.
# Ingredients:
→ Chicken Marinade
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
1 teaspoon garlic powder
04 -
1 teaspoon chili powder
05 -
2 tablespoons avocado oil
06 -
2 tablespoons freshly squeezed lime juice
07 -
4 skinless, boneless chicken thighs
→ Street Corn Topping
08 -
2 tablespoons lime juice
09 -
Freshly ground black pepper, to taste
10 -
Salt, to taste
11 -
1 teaspoon chili powder
12 -
60 millilitres cotija cheese, crumbled
13 -
60 millilitres mayonnaise
14 -
60 millilitres sour cream
15 -
60 millilitres red onion, thinly sliced
16 -
2 cups corn kernels, ideally grilled
→ Rice and Assembly
17 -
Lime wedges, for serving
18 -
Fresh cilantro, chopped, for garnish
19 -
4 cups cooked jasmine rice
# Steps:
01 -
In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and thoroughly coat them. Cover and refrigerate for 15 to 30 minutes.
02 -
Heat a skillet over medium-high heat. Add marinated chicken thighs and cook until each side is golden and fully cooked through, approximately 8 to 10 minutes per side. Allow the chicken to rest briefly and then slice as desired.
03 -
In a bowl, combine corn kernels, thinly sliced red onion, cotija cheese, mayonnaise, sour cream, chili powder, salt, black pepper, and lime juice. Stir until creamy and well blended.
04 -
If using cold jasmine rice, add a splash of water and gently heat in a pan over low heat or microwave until thoroughly warmed.
05 -
Divide warm jasmine rice among four bowls. Arrange sliced chicken and a generous portion of the corn topping over the rice. Garnish with extra cotija cheese, chopped cilantro, and finish with a lime wedge.
06 -
Just before serving, squeeze fresh lime juice over each bowl for a bright, tangy finish.
# Additional Notes:
01 -
Add diced jalapeño or a pinch of cayenne to enhance spiciness in the corn topping.
02 -
For a lower carbohydrate option, substitute jasmine rice with cauliflower rice.
03 -
Top with sliced radishes, diced avocado, or fresh pico de gallo for added freshness.