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Delicious Street Corn Chicken and Rice Bowls

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A vibrant and satisfying dish featuring juicy chicken, fragrant jasmine rice, and sweet caramelized corn, perfect for bringing summer flavors to your table.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt
  • 1 tablespoon oil
  • 2 cups fresh or frozen corn
  • 1/4 cup mayonnaise or Greek yogurt
  • Juice of 1 lime
  • 1/2 cup crumbled Cotija cheese
  • Chopped cilantro for garnish
  • Chili powder, paprika, salt, and pepper to season

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Combine the rice with water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.
  3. Season the chicken thighs with chili powder, paprika, salt, and pepper.
  4. Heat oil in a skillet over medium-high heat. Add chicken and cook for about 6-7 minutes per side until golden brown.
  5. Remove the chicken from heat and let it rest for a few minutes before slicing.
  6. Sauté the corn in the same skillet for about 5 minutes until it starts to caramelize.
  7. Mix the sautéed corn with mayonnaise (or Greek yogurt), juice of lime, Cotija cheese, and cilantro in a bowl.
  8. Build your bowls starting with rice, topped with sliced chicken and street corn mixture. Garnish with lime wedges and cilantro.

Notes

Leftovers can be stored in airtight containers for up to 3 days. For a vegetarian version, replace chicken with mushrooms or jackfruit.

Nutrition

Find it online: https://pinrecipezbylinaa.com/street-corn-chicken-and-rice-bowls-recipe/

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