Go Back
The Street Corn Chicken Rice Bowl is a vibrant and mouthwatering dish that brings together the best of both worlds: the comforting essence of a rice bowl and the bold, tantalizing flavors of Mexican street corn. This fusion recipe is not only a feast for the eyes but also a delightful experience for your taste buds. With its colorful ingredients and rich flavors, this dish embodies the spirit of modern cooking, where culinary boundaries are blurred, and creativity reigns supreme.

Street Corn Chicken Rice Bowl

Discover the perfect blend of flavors with this Street Corn Chicken Rice Bowl recipe! This vibrant dish combines succulent chicken thighs, sweet corn, fluffy jasmine rice, and a creamy sauce for a gourmet meal at home. Easy to prepare and incredibly nutritious, it's great for busy weeknights or gatherings. Customize it to fit your dietary needs. Get ready to impress your family and friends with this delicious fusion delight! #StreetCorn #ChickenRiceBowl #FusionFood #EasyRecipe #DeliciousMeals #HealthyEating #WeeknightDinner
Pin Recipe Print Recipe

Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups corn (fresh or frozen)

1 tablespoon butter

1/4 cup mayonnaise

1 tablespoon lime juice

1/4 teaspoon garlic powder

1/4 cup crumbled queso fresco or feta cheese

1/4 cup chopped fresh cilantro

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Fluff with a fork once done.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with olive oil, chili powder, smoked paprika, salt, and pepper.

      Cook the Chicken: Heat a skillet over medium-high heat. Add seasoned chicken thighs and cook for 6-7 minutes on each side until cooked through and golden brown. Remove from the skillet and let rest before slicing.

        Sauté the Corn: In the same skillet, add the butter. Once melted, add the corn and sauté for about 5-7 minutes until slightly charred. Remove from heat.

          Make the Sauce: In a small bowl, mix mayonnaise, lime juice, garlic powder, and a pinch of salt. This will be your drizzle over the bowl.

            Assemble the Bowl: In a serving bowl, layer a generous scoop of jasmine rice, followed by sliced chicken, sautéed corn, and a drizzle of the mayonnaise sauce.

              Top it Off: Sprinkle crumbled queso fresco and chopped cilantro over the top. Serve with lime wedges on the side for an extra zing!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4