why make this recipe
Street Corn Chicken Rice Bowl is a fun and flavorful dish that combines delicious ingredients for a satisfying meal. It takes inspiration from the popular street corn dish, known for its creamy and spicy flavors. This recipe is perfect for a quick weeknight dinner or a meal prep option. Plus, it’s easy to make and packed with protein, making it a great choice for everyone!
how to make Street Corn Chicken Rice Bowl
Ingredients :
- 1 pound chicken thighs
- 2 cups corn (fresh or frozen)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1/2 cup sour cream or crema
- 1 lime, juiced
- Fresh cilantro for garnish
Directions :
- Season the chicken thighs with smoked paprika, garlic powder, onion powder, salt, and pepper.
- In a skillet over medium-high heat, cook the chicken thighs until browned and cooked through. Remove and set aside.
- In the same skillet, add the corn and char for about 5-7 minutes until lightly browned.
- Slice the cooked chicken thighs.
- To assemble the bowl, place cooked rice at the bottom, layer on the charred corn, and top with sliced chicken.
- Drizzle with sour cream or crema and lime juice.
- Garnish with fresh cilantro before serving.
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm. It can be enjoyed as a main dish or served alongside a fresh green salad. This colorful bowl not only looks great but also offers a nice balance of flavors.
how to store Street Corn Chicken Rice Bowl
If you have any leftovers, store them in an airtight container in the fridge. The dish can last for about 3-4 days. When ready to eat, simply reheat in the microwave or on the stovetop until warm.
tips to make Street Corn Chicken Rice Bowl
- For extra flavor, marinate the chicken thighs for at least 30 minutes before cooking.
- You can customize the toppings with diced avocado, jalapeños, or cheese.
- Use lime zest along with lime juice for an added citrus punch.
variation
You can easily make this dish vegetarian by swapping the chicken for black beans or grilled vegetables. You can also use quinoa instead of rice for a different grain.
FAQs
Can I use frozen corn?
Yes! Frozen corn works just as well as fresh corn. Just be sure to thaw it before cooking.
What if I don’t like cilantro?
If you’re not a fan of cilantro, you can skip it or use green onions as a garnish instead.
Can I make this dish ahead of time?
Absolutely! You can prepare all components ahead of time and assemble the bowls when you’re ready to eat. This makes it perfect for meal prep!
Street Corn Chicken Rice Bowl
Ingredients
Main Ingredients
- 1 pound chicken thighs
- 2 cups corn (fresh or frozen) Thaw if using frozen corn
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 2 cups cooked rice
- 1/2 cup sour cream or crema
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
Preparation
- Season the chicken thighs with smoked paprika, garlic powder, onion powder, salt, and pepper.
- In a skillet over medium-high heat, cook the chicken thighs until browned and cooked through. Remove and set aside.
- In the same skillet, add the corn and char for about 5-7 minutes until lightly browned.
- Slice the cooked chicken thighs.
Assembly
- To assemble the bowl, place cooked rice at the bottom, layer on the charred corn, and top with sliced chicken.
- Drizzle with sour cream or crema and lime juice.
- Garnish with fresh cilantro before serving.
