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The Loaded Street Corn Chicken Rice Bowl is a delightful fusion of flavors that brings together the essence of street food with the comfort of a home-cooked meal. Inspired by the vibrant street corn dishes found in Mexican cuisine, this bowl is a celebration of fresh ingredients and bold flavors. Imagine tender chicken, sweet corn, and fluffy rice all topped with a creamy dressing and fresh garnishes—it's a dish that not only satisfies the palate but also nourishes the body.

Loaded Street Corn Chicken Rice Bowl

Discover the delicious Loaded Street Corn Chicken Rice Bowl, a hearty meal that merges the vibrant flavors of Mexican street corn with comforting chicken and fluffy jasmine rice. Perfect for weeknight dinners or gatherings, this customizable bowl features tender chicken, sweet corn, and a creamy dressing, topped with fresh garnishes. It's easy to make and sure to impress! Explore the recipe today! #StreetCorn #RiceBowl #ComfortFood #HealthyEating #MexicanCuisine
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Ingredients
  

1 cup uncooked jasmine rice

2 cups chicken broth

2 cups cooked shredded chicken (grilled or rotisserie)

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/2 cup crumbled queso fresco

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for spice preference)

1 lime (juiced and zested)

1/4 cup fresh cilantro (chopped)

1 avocado (sliced)

1/2 cup cherry tomatoes (halved)

Salt and pepper to taste

Optional: chili powder for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring it to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Corn Mixture: In a skillet over medium heat, add the corn kernels and cook for about 4-5 minutes until they are slightly charred and heated through. Remove from heat and allow to cool slightly.

      Combine Dressing: In a small bowl, whisk together the mayonnaise, lime juice, lime zest, smoked paprika, cayenne pepper, salt, and pepper to create a creamy dressing.

        Combine Mixtures: In a large bowl, combine the cooked chicken, charred corn, lime mayo mixture, and chopped cilantro. Toss gently to coat everything evenly.

          Assemble the Bowls: In serving bowls, start by layering the fluffy jasmine rice, followed by the loaded chicken and corn mixture. Top each bowl with sliced avocado and halved cherry tomatoes.

            Garnish: Drizzle with additional lime juice if desired, and sprinkle with queso fresco and chili powder for an added kick.

              Serve: Enjoy your Loaded Street Corn Chicken Rice Bowl warm, garnished with fresh cilantro and additional lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4