Ingredients
Equipment
Method
- In a medium bowl, toss the chicken thighs or breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. If using chicken breasts, you may want to pound them slightly to an even thickness for quicker and more uniform cooking.1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste freshly ground black pepper, 1.5 lbs boneless, skinless chicken thighs or breasts
- Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side for thighs, or 6-8 minutes per side for breasts, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before dicing or shredding it into bite-sized pieces.
- While the chicken is cooking or resting, prepare the street corn salsa. In a clean medium bowl, combine the thawed and drained corn kernels, mayonnaise, sour cream (or Greek yogurt), fresh lime juice, finely chopped red onion, chopped fresh cilantro, chili powder, and smoked paprika. Stir everything together until well combined and the corn is evenly coated. Season with salt and freshly ground black pepper to taste. If you're adding cotija or feta cheese directly into the salsa, gently fold it in now.3 cups frozen corn kernels, 1/4 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh lime juice, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper, 1-2 tablespoons crumbled cotija cheese or feta cheese
- Divide the cooked white rice evenly among your serving bowls.2 cups cooked white rice
- Top the rice with the diced or shredded cooked chicken.
- Spoon a generous portion of the street corn salsa over the chicken in each bowl.
- Garnish each bowl with additional chopped fresh cilantro, a squeeze of fresh lime juice, and a sprinkle of crumbled cotija cheese or feta cheese if you haven't already added it to the salsa. For an extra kick, add a drizzle of your favorite hot sauce. Serve immediately and enjoy the deliciousness!Additional fresh cilantro, chopped, Lime wedges, Crumbled cotija cheese or feta cheese, Hot sauce
Notes
Store leftover components separately in airtight containers. Chicken and rice last 3-4 days, salsa 2-3 days. Reheat chicken and rice gently. Salsa is best served cold or at room temperature.
