Description
Street Corn Chicken Rice Bowl brings vibrant flavors to your table. Creamy, zesty, and so satisfying for a quick weeknight dinner. A taste of summer, any time!
Ingredients
Scale
- Chicken & Rice Base:
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups long-grain white rice, uncooked
- 4 cups water or chicken broth (for rice)
- 1 tbsp olive oil
- Street Corn Fixings:
- 3 cups frozen corn kernels, thawed
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- 2 tbsp fresh lime juice
- Flavor Boosters & Seasonings:
- 1 tsp chili powder (plus more for garnish)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- Salt and black pepper to taste
- Optional Garnishes:
- Lime wedges
- Hot sauce or sriracha
- Sliced avocado
Instructions
- Prep the Chicken:: Okay, first things first! Grab those chicken thighs and pat them super dry with a paper towel. This helps them get a nice sear, which means more flavor, yay! Then, sprinkle them generously with garlic powder, onion powder, chili powder, and a good pinch of salt and pepper. Don’t be shy with the seasoning here; we want that chicken to sing. I always make sure to rub it in real good, getting into all the nooks and crannies. Sometimes I forget to wash my hands after and end up with chili powder on my nose—oops!
- Cook the Rice:: Now for the rice! Cook your long-grain rice according to package directions. I usually do 1 cup of rice to 2 cups of water, bring it to a boil, then cover and simmer for about 15-18 minutes. This is where I always forget to salt the water, so don’t be like me! A little salt in the cooking water makes a huge difference. Once it’s done, fluff it with a fork and set it aside, letting it steam a bit. It’s the perfect fluffy base for our meal.
- Sear the Chicken:: Heat a little oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place your seasoned chicken thighs in the pan. Let them sear for about 5-7 minutes per side, until they’re beautifully golden brown and cooked through (internal temp of 165°F). You want that lovely crust, so resist the urge to move them around too much! When they’re done, take them out, let them rest on a cutting board, and then slice or shred them. This step smells amazing, by the way!
- Char the Corn:: In the same skillet (don’t clean it yet, those bits of flavor are gold!), add your corn kernels. Cook them over medium-high heat, stirring occasionally, until they start to get beautifully charred. We’re talking those lovely little browned bits, not burnt, okay? This usually takes about 5-8 minutes. This step is key for that authentic street corn flavor in our Street Corn Chicken Rice Bowl.
- Make the Street Corn Mixture:: Once the corn is charred, take it off the heat. In a medium bowl, combine the charred corn with mayonnaise, crumbled Cotija cheese, fresh lime juice, a pinch of chili powder, and smoked paprika. Stir it all together until everything is coated in that creamy, zesty goodness. Taste it! Does it need more lime? More chili? This is your moment to adjust it to your liking. I always add a bit more lime, honestly.
- Assemble Your Street Corn Chicken Rice Bowl:: Now for the best part—assembly! Divide the cooked rice among your bowls. Top each with the sliced or shredded chicken. Then, generously spoon over that incredible street corn mixture. Finish with a sprinkle of fresh cilantro, maybe a little extra Cotija if you’re feeling fancy (I always am!), and a final squeeze of lime. It should look vibrant, smell incredible, and honestly, it tastes like a hug. Enjoy your homemade Street Corn Chicken Rice Bowl!