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The Street Corn Chicken Rice Bowl is a delightful fusion of flavors and textures that pays homage to the vibrant street food culture. Originating from the bustling streets of Mexico, where elotes (Mexican street corn) are a beloved snack, this dish transforms classic street fare into a wholesome, home-cooked meal. Combining tender, marinated chicken thighs with sautéed corn, colorful vegetables, and a fluffy base of jasmine rice, this bowl is not only visually appealing but also packed with nutrition.

Street Corn Chicken Rice Bowl Recipe – A Flavorful Delight!

Dive into the vibrant world of flavors with this Street Corn Chicken Rice Bowl! Inspired by Mexican street food, this recipe combines tender marinated chicken, sautéed corn, colorful veggies, and fluffy jasmine rice. Perfect for busy weeknights or meal prep, it's a wholesome dish that's as visually appealing as it is delicious. Try this easy-to-make bowl for a nutritious and satisfying meal! #StreetCorn #ChickenRecipe #MealPrep #HealthyEating #ComfortFood #Foodie
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup uncooked jasmine rice

2 cups corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, finely chopped

1 avocado, diced

1 lime (juice and zest)

1/4 cup mayonnaise

1/4 cup crumbled cotija cheese

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring it to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

    Marinate the Chicken: In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Allow to marinate for at least 20 minutes (or up to 2 hours in the refrigerator for more flavor).

      Cook the Corn: In a skillet over medium-high heat, add the corn and sauté for about 5-7 minutes until it gets a little charred. Add in the red onion and bell pepper, and cook for an additional 3-4 minutes until softened. Season with salt and pepper. Remove from heat.

        Cook the Chicken: Heat a grill pan or regular skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side, until they are fully cooked and have a nice sear. Let them rest for a few minutes before slicing.

          Prepare the Sauce: In a small bowl, mix the mayonnaise with lime zest and a pinch of salt to make a creamy topping.

            Assemble the Bowls: In serving bowls, layer the cooked jasmine rice, then top with the sautéed corn, bell pepper, and onion mixture. Add the sliced chicken on top, and finish with diced avocado and a drizzle of the lime mayonnaise. Sprinkle with crumbled cotija cheese and garnish with fresh cilantro.

              Serve: Enjoy your flavorful Street Corn Chicken Rice Bowl warm and fresh!

                Prep Time: 30 mins | Total Time: 1 hour | Servings: 4 bowls