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A delicious Street Corn Chicken Rice Bowl is pictured as the featured image for the recipe article.

Amazing Street Corn Chicken Rice Bowl

This recipe transforms the classic chicken and rice bowl into a flavorful fiesta. Featuring juicy chicken, sweet and smoky street corn, a creamy lime sauce, and fluffy rice, it's a quick and easy weeknight meal that's both comforting and exciting.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 2 ears of corn, kernels removed about 2 cups
  • 2 tbsp butter
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced optional
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1/4 cup chopped cilantro
  • 1/4 tsp chili powder
  • Pinch of cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 2 cups cooked rice jasmine or basmati recommended
  • Crumbled cotija cheese for topping
  • Extra cilantro for topping
  • Lime wedges for topping

Equipment

  • large skillet
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • Serving bowls
  • fork

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Set aside.
  3. Make the Street Corn: In the same skillet, melt the butter over medium heat. Add the corn kernels, red onion, and jalapeño (if using). Cook, stirring occasionally, until the corn is tender and slightly caramelized, about 5-7 minutes.
  4. Prepare the Creamy Sauce: In a small bowl, whisk together the mayonnaise, sour cream/Greek yogurt, lime juice, cilantro, chili powder, cayenne pepper (if using), salt, and pepper.
  5. Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked chicken and street corn. Drizzle with the creamy sauce.
  6. Garnish and Serve: Garnish with crumbled cotija cheese, extra cilantro, and lime wedges, if desired. Serve immediately.

Notes

For best results, use fresh corn and chicken thighs. Dry-brining the chicken (salting it 30 minutes before cooking) helps retain moisture. For a smoky flavor, grill the corn on the cob before cutting off the kernels. Chill the creamy sauce for at least 30 minutes to allow the flavors to meld. Store leftovers in separate containers in the refrigerator for up to 3 days.