Street Corn Chicken Rice Bowl
A fun and flavorful dish combining chicken, charred corn, and creamy toppings for a satisfying meal, perfect for weeknight dinners or meal prep.
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.
Notes
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. If you have leftovers, store them in an airtight container in the fridge for about 3-4 days. Reheat before serving.