Street Corn Chicken Rice Bowl (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 chicken thighs, boneless and skinless
02 - 1 tbsp lime juice
03 - 1 tbsp avocado oil
04 - 1 tsp chili powder
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ For the Street Corn Topping

08 - 1 cup sweet corn kernels, grilled if possible
09 - ¼ cup thinly sliced red onion
10 - ½ cup sour cream
11 - 2 tbsp mayonnaise
12 - ½ cup Cotija cheese, crumbled
13 - 1 tsp chili powder
14 - Salt and pepper to taste
15 - 1 lime, cut into wedges

→ For the Rice and Assembly

16 - 3 cups cooked rice
17 - Fresh cilantro for garnish

# Instructions:

01 - Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate 15-30 minutes in fridge.
02 - Heat skillet over medium-high heat. Cook chicken 8-10 minutes per side until done. Let rest, then slice.
03 - Combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
04 - Reheat cooked rice with a splash of water until warm and fluffy.
05 - Layer rice, sliced chicken, and street corn topping in bowls. Top with extra Cotija and cilantro. Serve with lime wedges.

# Notes:

01 - Char corn for deeper smoky flavor
02 - Use fresh lime juice for best taste
03 - Can customize with additional toppings like avocado or jalapeños

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