Description
A vibrant and hearty meal that brings the authentic flavors of Mexican street food to your dinner table. Featuring succulent, chili-rubbed chicken thighs served over a fluffy rice base and topped with a creamy, smoky street corn salad, this bowl is perfectly balanced with tangy lime, sharp Cotija cheese, and fresh cilantro. It is an ideal nutritious, restaurant-quality dish that comes together in under forty minutes, perfect for busy weeknights or a flavorful family gathering.
Ingredients
4 chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin
0.5 tsp garlic powder
Salt to taste
Black pepper to taste
1 cup sweet corn
0.25 cup red onion, finely diced
0.5 cup sour cream
2 tbsp mayonnaise
0.5 cup Cotija cheese, crumbled
1 tsp chili powder
Lime juice to taste
3 cups cooked white rice
Fresh cilantro for garnish
Lime wedges for serving
Tajin or additional chili powder for seasoning
Instructions
In a mixing bowl, toss the chicken thighs with lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper.
Preheat a cast iron skillet or heavy-bottomed grill pan over medium-high heat.
Cook the chicken thighs for 6 to 8 minutes per side until they reach an internal temperature of 165°F and are golden-brown.
While the chicken cooks, combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, and lime juice in a medium bowl.
Remove chicken from heat and let it rest for 5 minutes before slicing it into strips.
Assemble the bowls by portioning cooked white rice into bowls.
Top each bowl with a serving of the chicken and a generous scoop of the street corn mixture.
Garnish with fresh cilantro, a sprinkle of Tajin or chili powder, and serve with extra lime wedges.
Notes
Store leftover chicken and corn mixture in airtight containers in the refrigerator for up to 3 days. For a lighter version, you can substitute the mayonnaise with Greek yogurt. Feel free to add fresh jalapeños for extra heat.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling/Pan-searing
- Cuisine: Mexican-inspired