Street Corn Chicken Bowl (Printable Version)

Juicy chicken thighs with creamy corn, cotija cheese, and rice in a flavorful Mexican-inspired bowl that's ready in 40 minutes.

# Ingredients:

→ For the Marinated Chicken

01 - 4 boneless, skinless chicken thighs (about 680g)
02 - 1 tablespoon freshly squeezed lime juice
03 - 1 tablespoon avocado oil
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - ½ teaspoon garlic powder or 2 cloves garlic, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper

→ For the Street Corn Mixture

09 - 1 cup sweet corn kernels (grilled or sautéed from frozen)
10 - ¼ cup thinly sliced red onion
11 - ½ cup sour cream, divided
12 - 2 tablespoons mayonnaise
13 - ½ cup crumbled cotija cheese, plus extra for garnish
14 - 1 teaspoon chili powder
15 - Salt and black pepper, to taste
16 - 1 tablespoon fresh lime juice, or to taste

→ For Serving

17 - 3 cups cooked rice
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, from 1 lime

# Steps:

01 - In a medium bowl, combine the lime juice, avocado oil, chili powder, cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for 15 to 30 minutes to let the flavors develop.
02 - Heat a large skillet over medium-high heat. Add a small amount of oil if the pan is dry. Place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes per side, until fully cooked and nicely browned. Remove the chicken from the pan and let it rest for 5 to 10 minutes, then slice into strips.
03 - While the chicken cooks, add the corn, red onion, ¼ cup of the sour cream, mayonnaise, cotija cheese, and chili powder to a mixing bowl. Season with salt, black pepper, and lime juice. Stir until everything is well combined and creamy. Set aside.
04 - Add the cooked rice to a saucepan or microwave-safe bowl with a small splash of water. Heat until warm and fluffy, then fluff with a fork.
05 - Divide the warm rice evenly among serving bowls. Top with sliced chicken and a generous spoonful of the street corn mixture. Finish with extra cotija cheese, fresh cilantro, and lime wedges. Drizzle the remaining sour cream over the top if desired, and serve immediately.

# Notes:

01 - Let the chicken rest before slicing to keep it juicy.
02 - Thaw frozen corn before cooking so it doesn't release excess moisture.
03 - Season the rice lightly with salt or lime juice if it tastes flat.
04 - Add cotija cheese and cilantro just before serving for the best texture.
05 - Store leftovers in airtight containers for up to 4 days. For best results, keep the rice separate from the chicken and corn mixture.
06 - The chicken and corn mixture can be frozen for up to 3 months. Avoid freezing the sour cream sauce.

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