Description
Discover how to make a delicious Cilantro Lime Chicken and Corn Bowl with this easy recipe. Perfect for a quick and flavorful meal!
Ingredients
- 4 ears corn, husks and silks removed
- 1 cup (240 ml) feta cheese, crumbled (or cotija cheese)
- 1/2 cup (120 ml) fresh cilantro, chopped
- 1 lime, small
- 1/4 teaspoon (1 ml) chili powder, to taste
- 5 lb (680 g) chicken thighs, skinless, boneless
- 1 teaspoon (5 ml) chili powder
- 1/4 teaspoon (1 ml) salt, to taste
- 2 tablespoon (30 ml) s olive oil
- 2 tablespoon (30 ml) s butter
Instructions
- Boil the corn for roughly five minutes, then drain and let it cool.
- Using a knife, cut the kernels off the cob.
- Place the corn kernels into a medium-sized bowl.
- Mix in the crumbled feta cheese and chopped cilantro.
- Squeeze the juice from half a lime over the mixture and stir.
- Sprinkle with chili powder according to your preference.
- Thoroughly coat the chicken thighs with salt and chili powder.
- Preheat a cast-iron skillet on medium heat for two minutes to ensure even heating.
- Pour in the olive oil and add the chicken thighs.
- Cook the chicken on medium heat for five minutes without moving to achieve a nice sear.
- Turn the chicken thighs over, lower the heat to low-medium, and continue cooking for another five minutes or until fully cooked.
- Remove the skillet from the heat.
- Melt butter in the skillet, stirring to evenly coat the chicken.
- Drizzle the remaining lime juice over the chicken or place lime slices in the skillet, pressing them with a spoon to release the juice.
- Combine half of the corn mixture with the chicken in the skillet, mixing it thoroughly with the chicken juices.
- Taste and, if desired, add more butter over the corn and chicken.
- Add more lime juice over the dish if preferred, ensuring the flavor is not too sour before doing so.
- Serve with the remaining corn mixture on top.
Notes
- Marinate the chicken thighs with chili powder and salt for at least 30 minutes before cooking for a more intense flavor.
- Add diced jalapeños to the corn mixture for an extra kick of heat.
- Serve the chicken and corn mixture over cooked rice or quinoa to make the dish more filling.
