Description
Mexican street corn meets zesty chicken and fluffy rice in this flavor-packed bowl that blends smoky, creamy, and tangy elements. Corn kernels, cotija cheese, and cilantro elevate this simple meal into a celebration of bold southwestern cuisine you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 boneless (skinless) chicken thighs
Corn and Dairy Topping:
- 1 cup sweet corn kernels
- 0.5 cup sour cream
- 0.5 cup cotija cheese (crumbled)
- 2 tablespoons mayonnaise
- 0.25 cup thinly sliced red onion
Base and Seasonings:
- 3 cups cooked rice
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder (for chicken)
- 1 teaspoon chili powder (for corn topping)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt (for chicken)
- 0.25 teaspoon black pepper
- Salt and pepper (to taste)
Garnish:
- 1 lime (cut into wedges)
- Fresh cilantro
Instructions
- Marinate chicken thighs in a zesty blend of lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper for 15-30 minutes in the refrigerator.
- Preheat skillet to medium-high heat. Sear chicken for 8-10 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F.
- Allow chicken to rest for 3-4 minutes, then slice into tender strips against the grain.
- Create street corn topping by mixing grilled corn kernels with finely diced red onion, creamy sour cream, tangy mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder.
- Season street corn mixture with a squeeze of fresh lime juice, salt, and black pepper to enhance the flavors.
- Gently reheat rice with a splash of water, fluffing with a fork until warm and light.
- Assemble bowls by layering warm rice as the base, arranging sliced chicken on top.
- Generously spoon street corn mixture over the chicken, creating a vibrant and colorful presentation.
- Garnish with additional crumbled Cotija cheese, chopped fresh cilantro, and lime wedges for an extra burst of brightness.
- Serve immediately while ingredients are warm, with an optional final squeeze of lime juice.
Notes
- Marinate chicken for maximum flavor by allowing it to sit in the refrigerator for the full 30 minutes, letting spices penetrate deeply.
- Ensure chicken is thoroughly cooked by using a meat thermometer to check internal temperature reaches 165°F for food safety.
- Customize this dish easily by substituting chicken with grilled tofu or shrimp for vegetarian or seafood variations.
- Prep ingredients ahead of time to create a quick weeknight meal, storing marinated chicken and corn topping separately in airtight containers for easy assembly.
- Prep Time: 20-35 minutes
- Cook Time: 16-20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 507 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 110 mg