Zesty Street Corn Chicken Rice Bowl: Easy Weeknight Meal (Print Version)

Street Corn Chicken Rice Bowl: Your new favorite! Enjoy vibrant flavors in this easy weeknight meal with creamy street corn, tender chicken, and fluffy rice.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Contains Dairy

# Ingredients:

→ For the Chicken & Rice Base

01 - 1 lb boneless, skinless chicken thighs
02 - 1 cup long-grain white rice
03 - 2 cups water (for rice)
04 - 1 tbsp olive oil (for chicken)
05 - Salt and black pepper to taste

→ Creamy Street Corn Goodness

06 - 3 cups frozen sweet corn, thawed and patted dry
07 - 1/2 cup mayonnaise
08 - 1/4 cup crumbled cotija cheese
09 - 2 tbsp fresh lime juice

→ Flavor Boosters & Seasonings

10 - 1 tsp chili powder
11 - 1 tsp garlic powder
12 - 1/2 tsp smoked paprika

→ Fresh Finishing Touches

13 - 1/4 cup fresh cilantro, chopped
14 - Lime wedges (for serving, optional)

# Instructions:

01 - First things first, get your rice going. I usually rinse mine a few times until the water runs clear – it makes for fluffier grains, honestly. Then, cook it according to package directions. While that’s simmering away, pat your chicken thighs dry. This is a crucial step for getting a good sear! Season them generously with a pinch of salt, pepper, garlic powder, and smoked paprika. I usually just eyeball it, a little bit of this, a little bit of that. Don't be shy with the seasoning!
02 - Heat a bit of oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place your seasoned chicken thighs in the pan. Let them cook for about 5-7 minutes per side, or until they're beautifully golden brown and cooked through. You want that nice crust! Sometimes I get a little impatient and try to flip them too soon, and then I don't get that perfect sear. Learn from my mistakes, wait for it! Once done, remove them from the pan and let them rest on a cutting board. Resting is key for juicy chicken, trust me.
03 - In the same skillet (don't even bother cleaning it, those bits of flavor are gold!), add your thawed and patted-dry corn. Crank the heat up to medium-high. You want to get some good char marks on that corn, so let it sit for a few minutes without stirring, then toss and repeat. This step is where the magic happens for the Street Corn Chicken Rice Bowl! It'll smell amazing, slightly sweet and smoky. I love watching those little kernels get all toasty and caramelized.
04 - Once the corn has a nice char, take it off the heat. In a medium bowl, combine the charred corn with mayonnaise, crumbled cotija cheese, a good squeeze of fresh lime juice, and a sprinkle of chili powder. Stir it all together until everything is well combined and creamy. Give it a taste! Does it need more lime? More chili? Adjust it to your liking. This is where you make it YOUR Street Corn Chicken Rice Bowl, after all!
05 - Now for the fun part: assembly! Slice your rested chicken thighs into strips or cubes. Grab your favorite bowls. Start with a generous scoop of that fluffy rice. Top it with the sliced chicken, then pile on a big spoonful of that creamy, charred street corn. This is where my kitchen usually gets a little messy, with corn bits flying, but it's all part of the charm, right?
06 - Finally, for those fresh finishing touches! Sprinkle your Street Corn Chicken Rice Bowl generously with fresh cilantro. If you have extra lime wedges, offer those on the side for an extra squeeze of brightness. Sometimes I'll add a dash of hot sauce, too, if I'm feeling extra spicy. Look at that gorgeous bowl! It's vibrant, it's flavorful, and it’s just waiting to be devoured. Enjoy!

# Notes:

01 - Honestly, don't skimp on the lime juice; it truly brightens everything up.
02 - Leftovers? Store the corn mixture and chicken separately from the rice if you can, keeps everything fresher.
03 - No cilantro? Parsley works in a pinch, or even a sprinkle of green onions if you're not a fan.
04 - A little sprinkle of crumbled cotija cheese right before serving just makes this dish sing, trust me.

# Equipment Needed:

01 - Large skillet
02 - medium saucepan
03 - mixing bowls
04 - cutting board

# Nutrition (Per Serving):

Calories: 550
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 30g

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