Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for heat); 4 cups fresh or frozen corn kernels (about 4 ears of corn); 2 tablespoons butter; ¼ cup mayonnaise; ¼ cup Mexican crema or sour cream; ½ cup cotija cheese, crumbled (or feta as substitute); 2 cloves garlic, minced; 1 lime, juiced and zested; 2 tablespoons fresh cilantro, chopped; 1 teaspoon chili powder; ¼ teaspoon smoked paprika; 2 cups jasmine or long-grain white rice; 3 cups chicken broth or water; 1 tablespoon butter; ½ teaspoon salt; 1 avocado, sliced; ¼ red onion, finely diced; 2 limes, cut into wedges; Fresh cilantro leaves; Extra cotija cheese; Hot sauce (optional)

Description

A delicious street corn chicken rice bowl featuring smoky grilled corn, seasoned chicken, and creamy Mexican street corn flavors over fluffy rice.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
4 cups fresh or frozen corn kernels (about 4 ears of corn)
2 tablespoons butter
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
½ cup cotija cheese, crumbled (or feta as substitute)
2 cloves garlic, minced
1 lime, juiced and zested
2 tablespoons fresh cilantro, chopped
1 teaspoon chili powder
¼ teaspoon smoked paprika
2 cups jasmine or long-grain white rice
3 cups chicken broth or water
1 tablespoon butter
½ teaspoon salt
1 avocado, sliced
¼ red onion, finely diced
2 limes, cut into wedges
Fresh cilantro leaves
Extra cotija cheese
Hot sauce (optional)

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Instructions

Rinse the rice under cold water until clear. Combine rice, chicken broth, butter, and salt in a medium saucepan. Boil, reduce heat, cover, and simmer for 18-20 minutes. Let stand covered for 5 minutes before fluffing.
In a bowl, combine chicken with olive oil and spices. Cook in a heated skillet for 6-8 minutes until golden brown and cooked through.
Remove chicken. In the same skillet, melt butter; add corn and cook for 4-5 minutes until charred. Add minced garlic and cook for 30 seconds.
Whisk mayo, Mexican crema, lime juice, zest, and half cotija cheese in a small bowl. Stir in the sauce mixture, cilantro, chili powder, and smoked paprika into the corn.
Divide rice into bowls; top with chicken and corn mixture.
Garnish with avocado, red onion, remaining cotija, and cilantro. Serve with lime wedges and hot sauce.

Notes

Use chicken thighs for more flavor and moisture. Char corn for a smoky flavor. Store components separately for meal prep.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 680mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 35g
Cholesterol: 140mg