Print

Street Corn Chicken Rice Bowl

Print Recipe

A vibrant and flavorful street corn chicken rice bowl that captures the essence of summer with juicy chicken, charred corn, and zesty crema.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 lb chicken thighs, boneless and skinless
  • 1 cup corn, charred
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup crema or sour cream
  • 1 lime, juiced
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
  3. Cook the chicken for about 6-7 minutes per side until fully cooked and golden brown. Remove from the skillet and let it rest.
  4. Add charred corn to the same skillet and cook for another 2-3 minutes.
  5. Slice the chicken and serve over cooked rice, topped with charred corn, crema, and a squeeze of lime.
  6. Garnish with fresh cilantro and enjoy!

Notes

For extra creaminess, adjust the amount of crema. Consider adding avocado slices or diced jalapeños for additional flavor and heat.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-rice-bowl-11/