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Street Corn Chicken Rice Bowl

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A quick and flavorful street corn chicken rice bowl featuring seasoned chicken thighs, charred corn, and creamy lime dressing over warm rice.

Ingredients

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

Instructions

  1. Season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
  2. In a skillet, cook the chicken thighs over medium heat until fully cooked, about 6-7 minutes per side. Remove and let rest.
  3. In the same skillet, add the corn and char it a bit for flavor, about 5 minutes.
  4. Slice the cooked chicken thighs.
  5. In bowls, layer cooked rice, charred corn, and sliced chicken.
  6. Drizzle with crema or sour cream and lime juice.
  7. Garnish with fresh cilantro and serve.

Notes

For added flavor, mix a little lime into the crema. Adjust spices to taste and serve with extra lime wedges on the side.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-rice-bowl-6/