Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 3 cups cooked rice
- 1/2 cup Cotija cheese
- Lime juice and lime wedges
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup red onion, thinly sliced
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tsp chili powder
- Salt and pepper, to taste
Instructions
- Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15–30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8–10 minutes per side until golden brown. Let rest, then slice.
- In a bowl, mix corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Add a squeeze of lime juice.
- Reheat cooked rice and divide among bowls.
- Top rice with sliced chicken and street corn mixture.
- Garnish with extra Cotija cheese, cilantro, and lime wedges.
Notes
- Grill the corn for extra smoky flavor.
- Add avocado or black beans for extra toppings.
- Chicken breasts may be substituted; adjust cook time as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican