Description
Discover how to make irresistible Street Corn Chicken Bowls, blending zesty flavors with juicy chicken and creamy corn for a deliciously satisfying meal.
Ingredients
- 4 chicken thighs boneless and skinless
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) avocado oil
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) cumin powder
- 1/2 tsp (3 ml) garlic powder or 2 minced garlic cloves
- 1/2 tsp (3 ml) salt
- 1/4 tsp (1 ml) black pepper
- 1 cup (240 ml) sweet corn kernels grilled, if possible – froz en
- 1/4 cup (60 ml) thinly sliced red onion
- 1 cup (240 ml) sour cream save half to drizzle on top
- 2 tbsp (30 ml) mayonnaise
- 1/2 cup (120 ml) feta cheese crumbled (plus extra for garnish)
- 1 tsp (5 ml) chili powder
- Salt and pepper to taste
- 1 lime cut into wedges
- 3 cup (720 ml) s cooked rice
- Fresh cilantro for garnish
Instructions
- Mix together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken thighs with this mixture and let them marinate in the refrigerator for 15 to 30 minutes.
- Warm a skillet over medium-high heat. Sear the chicken, cooking for 8 to 10 minutes on each side until fully cooked. Let them rest before slicing.
- In a bowl, combine the sweet corn, red onion, half of the sour cream, mayonnaise, feta cheese, and chili powder. Season with salt, pepper, and a bit of lime juice to your liking.
- Gently reheat the cooked rice with a little water until it’s warm and fluffy.
- In each bowl, place the rice, sliced chicken, and corn mixture. Sprinkle with additional feta and cilantro, and decorate with lime wedges.
- Optionally, drizzle the remaining sour cream on top for extra creaminess.
- Serve hot, with an optional squeeze of lime juice to enhance the flavors.
Notes
- Marinate chicken for up to an hour for deeper flavor, allowing spices to infuse.
- Limit movement when searing chicken for a flavorful golden crust.
- Rinse red onion slices to reduce sharpness before combining with corn.
