Street Corn Chicken Rice Bowl Recipe for Cozy Nights
Enjoy a comforting and customizable Street Corn Chicken Rice Bowl, perfect for quick weeknight dinners.
Equipment
- - Saucepan
- - Skillet
- - Bowl
Ingredients
For the Rice
- 1 cup long-grain rice (jasmine or basmati)
- 2 tablespoons butter or olive oil
- 2 cups chicken broth or vegetable broth
- 1 teaspoon salt adjust to taste
For the Chicken
- 1 pound chicken thighs or breasts
- 1 tablespoon olive oil or canola oil
- 1 teaspoon chili powder increase for spiciness
- 1 teaspoon cumin
- 1 teaspoon paprika smoked for depth
- 1 teaspoon garlic powder or fresh garlic
- 1 teaspoon onion powder or fresh onion
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 1/4 teaspoon cayenne pepper optional
For the Corn
- 2 cups corn kernels fresh, frozen, or canned
- 1 tablespoon butter or a small amount of olive oil
- 1/2 cup mayonnaise or Greek yogurt
- 1/4 cup Mexican crema or sour cream
- 1 lime juice and zest
- 1/2 cup cotija cheese or feta/Parmesan
- 1/4 cup cilantro for garnish
Instructions
Directions
- Rinse the rice under cold water until it runs clear.
- Combine rinsed rice with chicken broth, butter, and salt in a saucepan. Bring to a boil, then cover and simmer for 18-20 minutes until tender.
- Coat chicken thighs with olive oil and spices in a bowl.
- Cook chicken in a skillet over medium-high heat for 6-8 minutes per side until cooked through.
- In the same skillet, melt butter and add corn. Cook until charred.
- Whisk together mayonnaise, crema, lime juice, zest, and half the cotija cheese. Stir into corn, seasoning with salt, pepper, and cilantro.
- Serve rice topped with chicken and charred corn. Garnish with avocado, red onion, cotija cheese, and lime wedges.
Notes
Customize with fresh toppings and adjust spice levels to your preference.