STREET CORN CHICKEN RICE BOWL adapted from Cocina Republic
Start with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh base and then make it your own by adding your favorite toppings. We like to add fire roasted corn, black beans, minced onion and avocado.
CHICKEN
4 boneless and skinless chicken thighs
Juice of 1 LARGE lime
1 tablespoon avocado oil
1 teaspoon Pampered Chef Chile Lime seasoning
2-3 cloves garlic, FINELY minced
½ teaspoon onion powder
FRESH ground sea salt and black pepper
- Add chicken thighs to large resealable bag.
- Combine lime juice, avocado oil, minced garlic, chile lime seasoning, onion powder, salt and pepper.
- Marinate for AT LEAST 15-30 minutes in the refrigerator.
- Heat a skillet over medium-high heat.
- Sear chicken for 8-10 minutes per side until done.
- Rest, then slice.
TOPPING
1 cup sweet corn kernels sautéed or grilled, if possible
1 small can green chiles, drained well
¼ cup thinly sliced red onion
1 cup sour cream, divided
2 tablespoons Duke’s mayonnaise
½ cup Cotija cheese crumbled, plus extra for garnish
1 teaspoon chili powder
FRESH ground sea salt and black pepper, to taste
1 LARGE lime cut into wedges, for serving
- Mix 1 cup grilled corn or sauteed sweet corn, green chiles, ¼ cup thinly sliced red onion, sour cream, mayonnaise, Cotija cheese and 1 teaspoon chili powder.
- Add salt, pepper and lime juice to taste.
ASSEMBLY
3 cups cooked rice
Fresh cilantro for garnish
Sour cream
- Add rice followed by sliced chicken, street corn topping, extra Cotija and cilantro to each bowl.
- Garnish with lime wedges. Drizzle extra sour cream on top if desired.
- Serve warm with an optional squeeze of lime.