Tasty Corn Chicken (Print Version)
# Ingredients:
→ Chicken Flavor Mix
01 -
4 skinless, boneless chicken thighs
02 -
1 tbsp lime juice, freshly squeezed
03 -
1 tbsp oil from avocados
04 -
1/2 tsp powdered garlic
05 -
1 tsp ground chili spice
06 -
1/4 tsp black ground pepper
07 -
1/2 tsp fine sea salt
→ Topping for the Corn
08 -
1/4 cup red onion, sliced super thin
09 -
1 cup sweet, grilled corn off the cob
10 -
2 tbsp creamy mayo
11 -
1/2 cup tangy sour cream
12 -
1 tsp chili seasoning
13 -
1/2 cup crumbled Cotija cheese, more for sprinkling later
14 -
Add in black pepper and salt as needed
15 -
1 lime, sliced into wedges to squeeze over later
→ Rice and Extra Touches
16 -
3 cups warm, cooked white rice
17 -
Scatter cilantro leaves for garnish
# Instructions:
01 -
Mix avocado oil, lime juice, chili powder, garlic powder, salt, and black pepper in a bowl. Coat the chicken thighs really well, then chill them in the fridge for 15-30 minutes while the flavors sink in.
02 -
Heat a pan on medium-high until it’s nice and hot. Cook each side of the chicken for around 8-10 minutes until done and juicy. Let the chicken rest and cool down a bit before cutting it up.
03 -
Mix creamy mayo, sour cream, Cotija cheese, chili spice, grilled corn, and red onions in a bowl. Add a pinch of salt, pepper, and a bit of lime juice to balance things out.
04 -
If your rice has gone cold, warm it in a pan or microwave with a splash of water. The heat fluffs it up again.
05 -
Start by laying some warm rice in the bottom. Pile on slices of rested chicken, followed by the creamy corn topping. Garnish with extra Cotija, a handful of cilantro, and lime wedges for squeezing.
# Notes:
01 -
Charring the corn adds a smoky kick—worth the effort!
02 -
Use freshly squeezed lime for a zingier punch over the bottle kind.
03 -
Feel free to throw in some diced avocado, chopped jalapeños, or fresh tomato chunks for fun tweaks.
04 -
Customize: shredded lettuce, sliced radishes, or your favorite hot sauce make great add-ons.