Servings: 6
Ingredients
Chicken Marinade
- 4 chicken thighs boneless, skinless
- 1 tsp lime juice
- 1 Tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Street Corn Mix
- 1 Cup sweet corn kernels from grilled cob (or frozen)
- ¼ Cup red onion diced
- 1 Cup sour cream save ¼ for drizzling
- 2 Tbsp mayonnaise
- ½ Cup Cotija cheese crumbled (plus extra for garnish)
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 1 lime cut into wedges
Assembly & Garnish
- 4 Cups cooked rice
- 1 bunch fresh cilantro
- ¼ Cup red onion thinly sliced
Instructions
Chicken Marinade
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
- Cook the chicken for 8-10 minutes per side, or until done. When cooled enough to handle, slice.
Street Corn Mix
- Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
Assembly
- Add rice, sliced chicken, street corn topping, extra Cotija, sliced red onion, and cilantro to each bowl. Garnish with lime wedges.
- Drizzle with reserved sour cream.
- Serve warm with an optional squeeze of lime.
Tried this recipe?Let us know how it was!