Description
A vibrant and satisfying bowl featuring smoky grilled chicken, charred street corn, and cilantro-lime rice, topped with creamy chipotle sauce and cotija cheese for an explosion of Mexican-inspired flavors.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- For the street corn:
- 4 ears fresh corn, husked
- 1 tbsp butter, melted
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp chipotle powder
- 1 lime, juiced
- For the bowl:
- 2 cups cooked white rice
- 1/4 cup chopped cilantro
- 1 lime, zested and juiced
- 1 avocado, sliced
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped red onion
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- 1. Marinate chicken: Combine olive oil, smoked paprika, garlic powder, cumin, chili powder and salt in bowl. Coat chicken thoroughly and let sit 15 minutes.
- 2. Grill corn: Brush corn with melted butter and grill over medium-high heat, turning occasionally, until charred (8-10 minutes). Let cool slightly.
- 3. Make corn sauce: Cut kernels off cobs. Mix mayonnaise, sour cream, chipotle powder and lime juice. Fold in corn kernels.
- 4. Cook chicken: Grill chicken over medium heat 6-7 minutes per side until internal temp reaches 165°F. Rest 5 minutes then slice.
- 5. Prepare rice: Fluff cooked rice with fork. Mix in cilantro, lime zest and juice.
- 6. Assemble bowls: Divide rice among bowls. Top with chicken, corn mixture, avocado slices, cotija cheese and red onion. Garnish with cilantro.
Notes
For vegetarian version, substitute grilled portobello mushrooms for chicken. Can substitute Greek yogurt for sour cream. Leftover corn mixture makes excellent dip with tortilla chips.