Description
A vibrant dish with tender chicken thighs and a rich, charred corn topping, perfect for family dinners or weeknight meals.
Ingredients
Scale
- 4 chicken thighs
- 2 cups fresh or frozen corn
- 1/2 cup cotija cheese
- 1 tsp chili powder
- 2 tbsp fresh lime juice
- 1/4 cup sour cream
- 1 cup jasmine rice
- 2 tbsp oil
- 1/4 cup mayonnaise
- 1 tsp seasonings
- Salt to taste
- Fresh garnishes (herbs or lime wedges)
Instructions
- Marinate the chicken thighs with lime juice, oil, and seasonings for at least 30 minutes.
- Char the corn in a hot skillet until golden brown, then mix with mayonnaise, sour cream, and cotija cheese in a bowl.
- Cook the marinated chicken in a hot frying pan for about 7 to 8 minutes per side until golden and juices run clear.
- Let the chicken rest for about 5 minutes before slicing.
- Assemble the bowls starting with jasmine rice, then add sliced chicken and corn topping, finishing with fresh garnishes.
Notes
For extra flavor, add diced jalapeños to the corn topping. Chicken can be marinated overnight for deeper flavor. Make sure to let the chicken reach an internal temperature of 165°F.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg