Street Corn Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Soak
01 -
4 chicken thighs, no skin or bones
02 -
1 tsp black pepper
03 -
1 tsp chili spice mix
04 -
½ tsp dried garlic
05 -
1 tablespoon fresh lime juice
06 -
½ tsp salt
07 -
1 tablespoon oil made from avocados
→ Corn Mixture
08 -
1 lime, sliced into small wedges
09 -
Pinch of salt and pepper
10 -
1 tsp chili seasoning
11 -
2 tablespoons mayo
12 -
¼ cup thinly sliced purple onion
13 -
Extra crumbled Cotija cheese for the top
14 -
½ cup sour cream
15 -
1 cup corn kernels; grilled is best
16 -
½ cup Cotija cheese, crumbled
→ Base and Extras
17 -
Fresh cilantro sprigs for sprinkling
18 -
3 cups white rice, cooked
# Instructions:
01 -
In a bowl, stir together avocado oil, lime juice, garlic powder, chili seasoning, salt, and pepper. Coat the chicken completely, then chill it in the fridge for 15 to 30 minutes.
02 -
Warm up a pan on medium-high heat. Cook the chicken for 8-10 minutes on both sides until it’s done. Rest it before slicing.
03 -
Mix the grilled corn, sour cream, mayo, Cotija cheese, chili spice, and sliced onions in a bowl. Add a little lime juice, salt, and pepper to taste.
04 -
Gently reheat the cooked rice, adding a splash of water to keep the texture fluffy.
05 -
Start with rice at the bottom. Add chicken slices on top, then the corn mixture. Finish with extra Cotija, fresh cilantro, and lime wedges.
# Notes:
01 -
For bold flavor, use a very hot grill or pan to char the corn before mixing.
02 -
Opt for freshly squeezed lime juice—it pops the flavor more.
03 -
Add creamy avocado chunks, pico de gallo, or jalapeño slices if you'd like.
04 -
Want variety? Toss on shredded lettuce, hot sauce, or radishes.