Description
A delightful twist on traditional comfort food, featuring grilled chicken, sweet corn, and creamy toppings in a satisfying bowl format.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp freshly squeezed lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder or 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream, separated
- 2 tbsp mayonnaise
- 1/2 cup crumbled cotija cheese (extra for topping)
- 1 tbsp lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Instructions
- In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Add chicken thighs to the bowl and coat well. Let marinate for at least 15 minutes.
- Cook marinated chicken thighs in a skillet over medium heat for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest.
- In another bowl, combine sweet corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, chili powder, and salt and pepper to taste. Mix well.
- Prepare rice according to package instructions.
- Slice cooked chicken into strips.
- To assemble bowls, place a scoop of rice at the bottom, add sliced chicken on top, and spoon the corn mixture over everything.
- Garnish with fresh cilantro, lime wedges, and extra sour cream and cotija cheese if desired.
Notes
Consider marinating the chicken for longer for deeper flavor. Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican