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Clean recipe · delish.com

Mexican Corn & Chicken Bowls

These Mexican corn and chicken bowls are full of punchy citrusy flavor with a kick from fresh jalapeños and chipotle mayo that make for a perfect summer meal.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 1 jalapeño, seeds removed, finely chopped
  2. 3 cloves garlic, finely grated
  3. 1/2 c. coarsely chopped fresh cilantro leaves
  4. 1/4 c. fresh lime juice
  5. 1 tbsp. honey
  6. 1 tsp. kosher salt
  7. 1/3 c. plus 2 Tbsp. extra-virgin olive oil, divided
  8. 1 lb. boneless, skinless chicken thighs
  9. 1 c. basmati rice, rinsed
  10. 2 c. fresh or frozen, thawed corn kernels
  11. 2 tbsp. fresh lime juice
  12. 1 tsp. extra-virgin olive oil
  13. 1/2 c. mayonaise
  14. 1 to 2 Tbsp. sauce from canned chipotle chiles in adobo
  15. 1 tsp. fresh lime juice, plus lime wedges for serving
  16. Kosher salt
  17. 1 jalapeño, sliced
  18. 1 avocado, chopped
  19. 1/2 c. crumbled cojita or feta
  20. Fresh cilantro leaves, for serving

Instructions

  1. Chicken

    In a large zip-top plastic bag or bowl, combine jalapeño, garlic, cilantro, lime juice, honey, salt, and 1/3 c. oil. Add chicken and toss to coat. Seal bag or cover bowl and marinate at least 20 minutes at room temperature or refrigerate up to 4 hours.
  2. Remove chicken from marinade; discard excess marinade. Pat chicken dry with paper towels.
  3. In a large heavy skillet over medium-high heat, heat remaining 2 Tbsp. oil. Working in batches if necessary, cook chicken, turning occasionally and reducing heat to medium if browning too fast, until cooked through and lightly charred on both sides, 4 to 6 minutes per side. Transfer chicken to a cutting board and slice into bite-sized pieces.

  4. Rice

    In a medium saucepan, season 1 3/4 c. water with salt and bring to a boil. Add rice, cover, and reduce heat to low. Simmer until rice is tender and water is absorbed, about 12 minutes. Remove from heat.
  5. Add corn, cover, and let steam 10 minutes. Fluff rice and corn with a fork and stir in cilantro, lime juice, and oil.

  6. Toppings

    In a small bowl, whisk mayonnaise, adobo sauce to taste, and lime juice; season with salt.
  7. Divide rice among bowls. Top with chicken, jalapeños, avocado, and cojita. Drizzle with chipotle mayo and top with cilantro. Serve with lime wedges alongside.