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In the realm of quick yet satisfying meals, the Street Corn Chicken Rice Bowl stands out as a vibrant and flavorful option that captures the essence of summer street food. This dish artfully combines the beloved flavors of Mexican street corn—known for its creamy, tangy, and slightly spicy profile—with tender, succulent chicken and fluffy jasmine rice. The result is a hearty meal that’s not only visually appealing but also packed with flavor, making it a perfect choice for weeknight dinners or meal prep.

Street Corn Chicken Rice Bowl

Experience the deliciousness of summer with this vibrant Street Corn Chicken Rice Bowl recipe! Combining succulent chicken thighs with fluffy jasmine rice, this dish marries the rich flavors of Mexican street corn. It features fresh corn, creamy mayonnaise, tangy lime juice, and a sprinkle of cotija cheese for a delightful twist. Perfect for weeknight dinners or meal prep, this customizable rice bowl is packed with flavor and nutrition. Embrace the essence of street food in your own kitchen!
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Ingredients
  

1 cup jasmine rice

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper, to taste

2 cups corn (fresh, frozen, or canned)

½ cup cotija cheese, crumbled

¼ cup mayonnaise

2 tablespoons lime juice

1 tablespoon fresh cilantro, chopped

½ teaspoon smoked paprika

1 jalapeño, sliced (optional, for heat)

Lime wedges, for serving

Instructions
 

Cook the Rice:

    - Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine 1 cup of rice with 1 ¾ cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it stand covered for 5 minutes.

      Marinate the Chicken:

        - In a bowl, combine olive oil, chili powder, garlic powder, cumin, salt, and pepper. Add the chicken thighs and toss to coat. Let it marinate for at least 15 minutes.

          Cook the Chicken:

            - Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.

              Prepare the Street Corn Topping:

                - If using fresh corn, grill or char it (you can also use a skillet) until cooked. In a mixing bowl, combine the corn, cotija cheese, mayonnaise, lime juice, cilantro, and smoked paprika. Mix well and set aside.

                  Assemble the Bowl:

                    - Fluff the cooked jasmine rice with a fork. In serving bowls, start with a base of rice, top with sliced chicken, and then generously add the street corn topping. If desired, add jalapeño slices for extra heat.

                      Serve:

                        - Garnish the bowls with lime wedges and additional cilantro if desired. Enjoy your flavorful Street Corn Chicken Rice Bowl!

                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4