Ingredients
Method
- In a mixing bowl, combine the lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create a flavorful marinade. Coat the chicken thighs evenly with this mixture and let them rest in the refrigerator for 15 to 30 minutes to absorb the flavors.
- Heat a skillet or pan over medium heat. Once hot, add the marinated chicken thighs and cook for about 5 to 7 minutes on each side, or until the chicken is fully cooked through and has a nice golden-brown crust. Remove from heat and let rest briefly before slicing.
- In a bowl, mix together the grilled or thawed sweet corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt and pepper to taste. Stir until well combined and creamy.
- Divide the cooked rice evenly into four bowls. Top each bowl with sliced chicken thighs and generous spoonfuls of the street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges on the side for added zest.
- Serve immediately while the chicken is warm and the toppings are fresh and flavorful. Squeeze lime wedges over the bowl before eating for a bright, tangy finish.
Nutrition
Notes
Ingredient Swap: When I'm out of Cotija cheese, I've found crumbled feta makes a surprisingly delightful stand-in, offering that same salty tang.
Flavor Boost: I often char