Mexican Corn & Chicken Bowls

These bowls are full of punchy citrusy flavor with a kick of heat from fresh jalapeños and chipotle mayo. This is an ideal summer lunch or dinner featuring sweet corn, lime, and honey-marinated chicken, and fluffy white rice. It’s a straightforward yet satisfying meal that’ll please everyone’s palates. Read on for some tips on how to make it:

The chicken:
The juicy seared chicken thighs are the star of these bowls. They’re marinated in a sweet and savory sauce made with olive oil, lime juice, fresh cilantro, plenty of garlic, and a touch of honey. The dark meat of chicken thighs is more flavorful and tends to stay more moist than chicken breast, but you could use breasts if you prefer; they may take a little longer to cook, so a digital-read thermometer is your best bet here.

The rice:
Adding fresh corn kernels to the steamed basmati rice helps bulk it up and provides a sweet summery crunch to the base of these bowls. You can use fresh or frozen corn, but if you’re using frozen, be sure to thaw it and drain (patting dry is fine) it well before adding it to the rice.

The toppings:
Feel free to mix up your bowl toppings however you like. We recommend crumbled salty cotija cheese (feta or queso fresco would work well too), creamy avocado, thinly sliced jalapeño for spice lovers, and lime wedges on the side. A simple chipotle mayo also gives some heat and creaminess to your bowls. If you’re not seeking heat, adjust the spice level in your sauce by using more or less adobo.

If you make these Mexican corn and chicken bowls, be sure to leave your thoughts below with a comment and rating!