Recipe #1

Original Recipe by: Jalalsamfit

Ingredients

• Pack of Raw Boneless Chicken Thighs, fat trimmed

• ½ tsp salt

• 2 tsp paprika

• 1 tsp cumin

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp oregano

• .5 Tsp Chilli Powder

• 2 tbsp (30g) olive oil

• 1 Can of Sweet Corn, drained

• 1 red onion, chopped

• 2 tsp garlic powder

• 2 tsp paprika

• 1 red bell pepper, chopped

• 1 jalapeño, chopped

• ¼ cup of Greek yogurt

• ¼ cup mayo

• ½ cup Cotija

• 2 Tbsp Fresh Coriander/Cilantro, finely chopped

• 2 tsp tajin seasoning

• 1 Cup Rice of your choice

• Big Handful Coriander, finely chopped

• Squeeze of lime juice

Directions

1. Trim excess fat from boneless chicken thighs. Add to bowl with Mexican seasoning, lime juice and olive oil. Mix well to marinate.

2. Add washed uncooked rice to a pot of water, bring to a boil then simmer on low heat until fully cooked. Once cooked, let it cool, add chopped coriander with lime juice and pinch of salt. Mix well then set aside.

3. Get a large lined sheet pan, spread marinated chicken evenly then oven bake for 25 mins at  400F and broil for about 5 mins until golden brown, charred and juicy.

4. Remove chicken from pan, add sweetcorn, red onion, garlic powder and paprika. Mix in all the chicken juices then flatten evenly. Oven roast for just 15 mins until crispy.

5. Add roasted corn to a large mixing bowl, with all listed ingredients then mix well until creamy and delicious.

6. Chop the chicken into cubes, serve with cilantro lime rice and street corn salad and ENJOY!

Recipe #2

Smoky Chipotle Mexican Street Corn Chicken Bowls

Ingredients

For the Chipotle Chicken

• 2 pounds boneless, skinless chicken thighs (or breasts)

• 2 tablespoons olive oil

• Juice of 1 lime

• 2 chipotle peppers in adobo sauce, finely minced

• 1 tablespoon adobo sauce

• 3 cloves garlic, minced

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

For the Cilantro Lime Rice

• 1 cup uncooked rice (to make accordingly in rice cooker)

• 1 tablespoon butter (or 1 tablespoon olive oil)

• 1½–2 tablespoons fresh lime juice — start with 1½

• ½ teaspoon salt, then taste

• ¼ cup finely chopped fresh cilantro

• ½ teaspoon lime zest — optional, but highly recommended

Smoky Mexican Street Corn

• 4 cups corn (canned or frozen)

• 1 tablespoon butter

• ¼ cup mayonnaise

• ¼ cup Mexican crema

• ¾ cup Cotija cheese, crumbled

• 1 teaspoon Tajín

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder

• 1 garlic clove, grated

• Juice of 1 lime

• ¼ cup chopped cilantro

• Salt and pepper to taste

Creamy Chipotle Lime Drizzle

• ¼ cup Mexican crema

• 2 tablespoons mayonnaise

• 1 minced chipotle pepper

• 1 teaspoon adobo sauce

• Juice of ½ lime

• 1 teaspoon honey

• Pinch of garlic powder

• Splash of milk until drizzle consistency

Optional Toppings

• Diced avocado

• Pickled red onions

• Fresh cilantro

• Extra Cotija

• Lime wedges

• Sliced jalapeños

• Tortilla strips/chips

Instructions

Step 1: Marinate the Chicken

Mix together:

• olive oil

• lime juice

• chipotle peppers

• adobo sauce

• garlic

• all seasonings

Marinate for 30 minutes (or up to 8 hours).

Step 2: Cook the Rice

Cook your rice normally in the rice cooker with water.

When it's finished, while the rice is still hot, gently stir in:

• 1 tablespoon butter (or 1 tablespoon olive oil)

• 1½–2 tablespoons fresh lime juice — start with 1½

• ½ teaspoon salt, then taste

• ¼ cup finely chopped fresh cilantro

• ½ teaspoon lime zest

The important part

Let the rice sit for about 5 minutes after adding everything, with the rice cooker on its Keep Warm setting, then fluff gently with your rice paddle.

Step 3: Char the Corn

Heat a large cast-iron skillet over medium heat.

Add the butter, wait for it to heat up and get foamy.

Add the corn without stirring for 2–3 minutes so it develops some dark charred spots.

Then stir occasionally until nicely browned, about 6–8 minutes total.

Remove from heat.

Mix in:

• mayo

• crema

• Cotija

• garlic

• Tajín

• smoked paprika

• chili powder

• lime juice

• cilantro

Taste and add salt if needed.

Step 4: Cook the Chicken

1. Remove the chicken from the marinade and let excess marinade drip off. Pat the surface lightly with paper towels if it's very wet. This will help it brown rather than steam.

2. Heat a large skillet over medium-high heat. Add about 1 tablespoon of olive oil.

3. Once the pan is hot, add the chicken breasts. Cook undisturbed for about 4–5 minutes, until the underside is nicely browned.

4. Flip the chicken and reduce the heat to medium. Continue cooking for another 4–7 minutes, depending on the thickness of your breasts.

5. Start checking the temperature in the thickest part with your instant-read thermometer. Remove the chicken when it reaches 160–162°F. It will continue cooking as it rests and should reach 165°F.

6. Transfer the chicken to a cutting board and let it rest for 5–7 minutes before slicing. This is especially important with chicken breast because it gives the juices time to redistribute.

7. Slice the chicken against the grain into strips or bite-sized pieces.

8. Don't wipe out the pan after cooking the chicken. After removing the chicken, add a squeeze of lime and a tablespoon or two of chicken broth to the hot pan, scrape up the browned bits, and spoon that flavorful liquid over the sliced chicken.

Step 5: Make the Sauce

Whisk together everything for the drizzle.

If it's too thick, add a splash of milk until it pours easily.

Final Assemble

Into each bowl:

• Cilantro lime rice

• Sliced chipotle chicken

• Big scoop of street corn

• Avocado

• Pickled onions

• Extra Cotija

• Fresh cilantro

• Tortilla strips

Finish with a generous drizzle of the chipotle lime sauce and a squeeze of fresh lime.