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In recent years, fusion dishes have surged in popularity, capturing the imagination of home cooks and food enthusiasts alike. The blending of traditional flavors with modern culinary techniques creates exciting and unique meals that cater to diverse palates. One such dish that has gained traction among food lovers is the Street Corn Chicken Rice Bowl. This delectable meal combines elements of Mexican street corn with tender chicken and fragrant rice, resulting in a vibrant, flavor-packed bowl that is as visually appealing as it is delicious.

Street Corn Chicken Rice Bowl

Discover the vibrant and delicious Street Corn Chicken Rice Bowl, a perfect fusion of flavors that blends traditional Mexican street corn with tender chicken and fragrant jasmine rice. This colorful dish is not only visually appealing but also easy to prepare, making it ideal for busy weeknights. Customize it with your favorite toppings like avocado or jalapeños for a delightful twist! #StreetCorn #ChickenRiceBowl #FusionFood #EasyRecipes #CookingAtHome #Foodie #HealthyEating #Yummy
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

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

1 lime, juiced and zested

1/4 cup mayonnaise

1/2 cup cotija cheese (crumbled)

1/4 cup fresh cilantro, chopped

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 avocado, sliced

Optional toppings: sliced jalapeños, extra cilantro, hot sauce

Instructions
 

Prepare the Rice: Begin by cooking the jasmine rice according to the package instructions. Typically, this consists of rinsing the rice under cold water, bringing 2 cups of water to a boil, adding the rice, and simmering for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered.

    Marinate the Chicken: In a bowl, combine chili powder, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture over the chicken thighs, ensuring they are evenly coated. Let them marinate for at least 15 minutes (or up to 2 hours for more flavor).

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil and cook the chicken thighs for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

        Prepare the Street Corn Mixture: In a separate pan, lightly char the corn kernels over medium heat for about 5 minutes until slightly caramelized. In a bowl, combine the charred corn with mayonnaise, lime juice, lime zest, cotija cheese, and half of the chopped cilantro. Mix well.

          Assemble the Bowls: In each serving bowl, add a generous scoop of the cooked jasmine rice. Top with sliced grilled chicken, the street corn mixture, and slices of avocado. Sprinkle with remaining cilantro and any optional toppings you desire.

            Serve: Serve immediately with lime wedges on the side for extra freshness. Enjoy your Street Corn Chicken Rice Bowl!

              Prep Time: 15 min | Total Time: 45 min | Servings: 4