Description
A vibrant dish featuring smoky-spiced fried chicken, charred corn with cotija cheese, zesty cilantro-lime rice, and a cooling Greek yogurt crema. A quick, flavorful twist on Mexican street corn, perfect for any meal.
Ingredients
1 lb skinless chicken thighs, cut into strips
2 tbsp chili powder
1 tbsp paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 ears fresh corn, husked and cut into kernels
1/2 cup crumbled cotija cheese
Juice of 1 lime
Cilantro-lime rice (2 cups cooked rice stir-fried with 1/4 cup chopped cilantro, juice of 1 lime, salt to taste)
1/2 cup plain Greek yogurt
2 tbsp lime juice
1 clove garlic, minced
2 tbsp chopped cilantro
Toppings: chopped cilantro, lime wedges, optional sliced avocado
Instructions
Preheat oven to 400°F (200°C). Toss chicken with chili powder, paprika, cumin, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sauté chicken until golden and cooked through (6-8 minutes). Set aside.
Toss corn kernels with 1 tsp olive oil, salt, and pepper. Roast in oven for 15-20 minutes until charred.
In a bowl, mix corn with cotija cheese and 2 tbsp lime juice. Set aside.
To make yogurt crema: whisk Greek yogurt, 1 tbsp lime juice, minced garlic, and chopped cilantro until smooth.
Assemble bowls with rice, chicken, corn mixture, and drizzle with crema. Garnish with toppings.
Notes
Use frozen corn if fresh is unavailable.
For extra crispiness, fry chicken in a skillet instead of baking.
Crema can be substituted with avocado for a vegan version.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 40
- Category: chicken
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg