Street Corn Chicken Bowls: Gut Healthy Edition
Street Corn Chicken Bowls: Gut Healthy Edition
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 lime, juiced
For the Street Corn
- 30 oz corn kernels, (or 4 cobs)
- 1/3 cup red onion, finely diced
- 1 fresh jalapeno, diced, deseeded
- 1/2 avocado, cubed
- 1/4 cup fresh cilantro, chopped
- 1/3 cup cotija cheese, crumbled (or feta)
- 2 teaspoons chile lime seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 1/2 lime, juiced
- 1 splash neutral oil, as needed for charring corn
For the Aji Verde
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 1 small jalapeño, deseeded
- 1 1/2 cups cilantro, leaves and stems
- 4 garlic cloves
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 lime, juiced
For the Rice (Recommendation)
- 2 cups long grain white rice
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro
- 1 splash lime juice
For Serving
- as needed cotija cheese, extra, crumbled
- as needed fresh cilantro, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs with the smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, olive oil, minced garlic, and lime juice. Mix thoroughly to ensure the chicken is well coated. Marinate the chicken for at least 30 minutes, or longer if time permits, in the refrigerator.
⏱️ 5 min
- 2
While the chicken marinates, prepare the street corn. Heat a large skillet over medium-high heat and add a splash of neutral oil. Once hot, add the corn kernels and char them for 5-7 minutes, stirring occasionally, until lightly browned and slightly smoky. Transfer the charred corn to a large bowl and let it cool slightly. Once cooled, add the finely diced red onion, diced jalapeno, cubed avocado, chopped fresh cilantro, crumbled cotija cheese, chile lime seasoning, salt, and pepper. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, and lime juice. Pour this dressing over the corn mixture and mix well. Refrigerate until ready to serve.
⏱️ 15 min
- 3
Prepare the Aji Verde. In a food processor or blender, combine the Greek yogurt, mayonnaise, deseeded small jalapeño, cilantro (leaves and stems), garlic cloves, black pepper, salt, and lime juice. Blend until the sauce is completely smooth and a vibrant green color. Set aside or refrigerate.
⏱️ 5 min
- 4
Cook the rice according to package directions. Once cooked, fluff the rice with a fork and stir in 2 tablespoons of olive oil, 1/4 cup of fresh cilantro, and a splash of lime juice. Keep warm.
⏱️ 20 min
- 5
Heat a large pan or skillet over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the marinated chicken thighs in batches, ensuring not to overcrowd the pan. Cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the pan and let it rest for a few minutes before slicing or dicing.
⏱️ 15 min
- 6
Assemble the bowls: Divide the prepared rice among serving bowls. Top with the cooked chicken, a generous portion of the street corn salad, and a drizzle of the Aji Verde sauce. Garnish with extra crumbled cotija cheese and fresh cilantro, if desired. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Street Corn Chicken Bowls: Gut Healthy Edition
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 lime, juiced
For the Street Corn
- 30 oz corn kernels, (or 4 cobs)
- 1/3 cup red onion, finely diced
- 1 fresh jalapeno, diced, deseeded
- 1/2 avocado, cubed
- 1/4 cup fresh cilantro, chopped
- 1/3 cup cotija cheese, crumbled (or feta)
- 2 teaspoons chile lime seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 1/2 lime, juiced
- 1 splash neutral oil, as needed for charring corn
For the Aji Verde
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 1 small jalapeño, deseeded
- 1 1/2 cups cilantro, leaves and stems
- 4 garlic cloves
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 lime, juiced
For the Rice (Recommendation)
- 2 cups long grain white rice
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro
- 1 splash lime juice
For Serving
- as needed cotija cheese, extra, crumbled
- as needed fresh cilantro, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs with the smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, olive oil, minced garlic, and lime juice. Mix thoroughly to ensure the chicken is well coated. Marinate the chicken for at least 30 minutes, or longer if time permits, in the refrigerator.
⏱️ 5 min - 2
While the chicken marinates, prepare the street corn. Heat a large skillet over medium-high heat and add a splash of neutral oil. Once hot, add the corn kernels and char them for 5-7 minutes, stirring occasionally, until lightly browned and slightly smoky. Transfer the charred corn to a large bowl and let it cool slightly. Once cooled, add the finely diced red onion, diced jalapeno, cubed avocado, chopped fresh cilantro, crumbled cotija cheese, chile lime seasoning, salt, and pepper. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, and lime juice. Pour this dressing over the corn mixture and mix well. Refrigerate until ready to serve.
⏱️ 15 min - 3
Prepare the Aji Verde. In a food processor or blender, combine the Greek yogurt, mayonnaise, deseeded small jalapeño, cilantro (leaves and stems), garlic cloves, black pepper, salt, and lime juice. Blend until the sauce is completely smooth and a vibrant green color. Set aside or refrigerate.
⏱️ 5 min - 4
Cook the rice according to package directions. Once cooked, fluff the rice with a fork and stir in 2 tablespoons of olive oil, 1/4 cup of fresh cilantro, and a splash of lime juice. Keep warm.
⏱️ 20 min - 5
Heat a large pan or skillet over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the marinated chicken thighs in batches, ensuring not to overcrowd the pan. Cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the pan and let it rest for a few minutes before slicing or dicing.
⏱️ 15 min - 6
Assemble the bowls: Divide the prepared rice among serving bowls. Top with the cooked chicken, a generous portion of the street corn salad, and a drizzle of the Aji Verde sauce. Garnish with extra crumbled cotija cheese and fresh cilantro, if desired. Serve immediately and enjoy!
⏱️ 5 min