Delicious Street Corn Chicken Bowl
A heartwarming dish featuring juicy chicken thighs, tender charred corn, and zesty sauce on a bed of cilantro lime rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- Boneless, skinless chicken thighs
- Fresh corn on the cob (or frozen/canned corn)
- Cotija cheese (or feta/queso fresco)
- Mayonnaise (or Greek yogurt)
- Fresh lime juice (or lemon juice)
- Chili powder
- Paprika
- Cilantro lime rice (or brown rice/quinoa)
Instructions
- Cook the rice according to package instructions. Mix with chopped fresh cilantro and lime juice after cooking.
- Season the chicken thighs with salt, pepper, chili powder, and paprika.
- Sauté the chicken thighs in a skillet over medium heat for 6-7 minutes on each side until golden brown.
- Char the corn in the same skillet for 5-7 minutes until slightly charred.
- Mix in mayonnaise, lime juice, chili powder, and a pinch of salt into the charred corn.
- Combine your corn mix with Cotija cheese off the heat.
- Assemble bowls with cilantro lime rice, sliced chicken thighs, and street corn mixture.
- Garnish with sliced avocado, cilantro, or jalapeños, and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of lime juice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg