Description

A vibrant and satisfying meal that brings together juicy spiced chicken, fluffy rice, and tangy, cheesy street corn topped with Cotija cheese and fresh cilantro. Perfect for any occasion.

Ingredients

4 boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
1 1/2 cups long-grain white rice
2 cups fresh or frozen corn kernels
1/4 cup mayonnaise
Juice of 1 lime
1/4 tsp chili powder (for the corn)
1/4 cup Cotija cheese, crumbled
1/4 cup fresh cilantro, chopped

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Instructions

Start by marinating the chicken thighs with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Let marinate for at least 15 minutes.
Cook the rice according to package instructions with a pinch of salt. Fluff with a fork once done.
Char the corn in a hot skillet or grill pan with a splash of olive oil, until golden and smoky.
In a bowl, mix the charred corn with mayonnaise, lime juice, 1/4 tsp chili powder, Cotija cheese, and cilantro. Taste and adjust seasoning as needed.
Grill, roast, or sauté the chicken thighs until fully cooked, slightly charred on the edges. Let rest before slicing.
Assemble the bowls by layering rice, topped with slices of chicken, then a generous scoop of the street corn mixture. Garnish with extra Cotija and cilantro.

Notes

For extra heat, top with sliced jalapeños or a drizzle of hot sauce.
If you don’t have Cotija, feta cheese is a great substitute.
To make this dairy-free, use vegan mayo and substitute Cotija with a plant-based cheese or nutritional yeast.