Description
A comforting meal packed with flavors, featuring tender chicken, sweet corn, and creamy cotija cheese on a bed of rice.
Ingredients
Scale
- 2 cups cooked rice
- 2 chicken thighs, boneless and skinless
- 1 cup corn (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- In a bowl, season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken thighs until fully cooked, about 5-7 minutes on each side. Remove and let rest before slicing.
- In the same skillet, add corn and char until slightly browned, about 3-4 minutes.
- In serving bowls, layer the cooked rice, sliced chicken, and charred corn.
- Top with crumbled cotija cheese and fresh cilantro. Serve with lime wedges.
Notes
Serve warm and consider adding avocado or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Street Corn, Chicken Bowl, Quick Dinner, Comfort Food, Mexican Cuisine