Mexican Corn & Chicken Bowls
Recipe: https://recipestripper.com/recipes/0ad62f1b-b191-445d-8ec4-c6d9523233a5
Original source: https://www.delish.com/cooking/recipe-ideas/a61792761/mexican-corn-and-chicken-bowls-recipe/

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.
Yield: 4 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT40M

Ingredients
- 1 jalapeño, seeds removed, finely chopped
- 3 cloves garlic, finely grated
- 1/2 c. coarsely chopped fresh cilantro leaves
- 1/4 c. fresh lime juice
- 1 tbsp. honey
- 1 tsp. kosher salt
- 1/3 c. plus 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. boneless, skinless chicken thighs
- 1 c. basmati rice, rinsed
- 2 c. fresh or frozen, thawed corn kernels
- 2 tbsp. fresh lime juice
- 1 tsp. extra-virgin olive oil
- 1/2 c. mayonaise
- 1 to 2 Tbsp. sauce from canned chipotle chiles in adobo
- 1 tsp. fresh lime juice, plus lime wedges for serving
- Kosher salt
- 1 jalapeño, sliced
- 1 avocado, chopped
- 1/2 c. crumbled cojita or feta
- 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. [Chicken] Remove chicken from marinade; discard excess marinade. Pat chicken dry with paper towels.
3. [Chicken] 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. [Rice] 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. [Toppings] Divide rice among bowls. Top with chicken, jalapeños, avocado, and cojita. Drizzle with chipotle mayo and top with cilantro. Serve with lime wedges alongside.