Description
A delightful mix of tender chicken, sweet corn, and creamy toppings, perfect for sharing with family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels (grilled if possible, frozen works too)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Let marinate for at least 15 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook chicken thighs for about 5–7 minutes per side, or until cooked through and nicely charred. Remove and let rest. Slice into strips.
- In a bowl, mix grilled corn kernels, sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper until well combined.
- Divide cooked rice between bowls. Top with sliced chicken and a generous scoop of street corn topping. Drizzle reserved sour cream on top. Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
Notes
For more flavor, let the chicken marinate for an hour or longer. Grilling the corn adds a nice smoky flavor. Feel free to adjust the spices based on your family’s taste preferences. To make it vegetarian, replace chicken with grilled vegetables or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg