Corn Chicken Bowl (Printable Version)
A vibrant mix of juicy chicken, sweet grilled corn, salty Cotija cheese, and tangy lime dressing over soft rice.
# Ingredients:
→ Chicken
01 -
4 skinless and boneless chicken thighs
02 -
1 teaspoon of ground chili
03 -
1/2 teaspoon table salt
04 -
1 tablespoon fresh lime juice
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon avocado oil
07 -
1/2 teaspoon garlic powder
→ Street Corn Topping
08 -
1/2 cup crumbled Cotija cheese, plus extras to sprinkle on top
09 -
1 teaspoon chili powder
10 -
2 tablespoons mayo
11 -
Salt and pepper, adjusted to taste
12 -
1/4 cup finely sliced red onion
13 -
1 lime, cut into small wedges
14 -
1/2 cup sour cream
15 -
1 cup of corn kernels (grilled if you can)
→ Base and Garnish
16 -
Fresh cilantro leaves for topping
17 -
3 cups of rice, cooked and warm
# Steps:
01 -
Stir together the lime juice, garlic powder, chili powder, oil, black pepper, and salt. Coat the chicken and pop it in the fridge for 15 to 30 minutes to soak up the flavors.
02 -
Warm up a skillet over medium-high heat. Cook the chicken for about 8-10 minutes on each side until it’s done. Let it sit for a bit before slicing.
03 -
Mix sour cream, mayo, Cotija cheese, red onion, chili powder, and corn. Season with lime juice, salt, and pepper.
04 -
Start with a bed of warm rice, followed by slices of chicken, and scoop the corn mixture on top. Sprinkle more Cotija, add cilantro, and pop a lime wedge on the side.
# Notes:
01 -
If you grill the corn, it’ll taste even better.
02 -
Feel free to dress it up with extras like avocado or pico de gallo.
03 -
Perfect option if you’re prepping meals ahead of time.