Street Corn Chicken Rice Bowl | Cocina Republic
This Street Corn Chicken Rice Bowl is a delightful fusion of flavors, combining tender chicken, creamy street corn, and fluffy rice. It’s a satisfying meal that captures the essence of street food with a fresh twist, perfect for a weeknight dinner.
Equipment
- 1 large skillet
- 1 medium saucepan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 cups cooked jasmine rice
- 1 cup corn kernels fresh or frozen
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- to taste Fresh cilantro for garnish
- to serve Lime wedges for serving
Instructions
- Cook the jasmine rice according to package instructions. Set aside once done.
- In a large skillet over medium heat, add a splash of oil. Season the chicken thighs with chili powder, garlic powder, paprika, salt, and black pepper. Cook the chicken for about 7-8 minutes per side, or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.
- In the same skillet, add the corn and cook for about 3-4 minutes until slightly charred. Remove from heat.
- In a mixing bowl, combine the mayonnaise, sour cream, lime juice, and half of the crumbled cotija cheese. Mix until smooth and well combined.
- To assemble the bowls, start with a base of cooked jasmine rice, then add the sliced chicken, charred corn, and top with the creamy mixture. Sprinkle the remaining cotija cheese and fresh cilantro over the top.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
You can substitute grilled chicken for a smoky flavor or use rotisserie chicken for a quicker preparation.
Feel free to add additional toppings such as avocado, diced tomatoes, or jalapeños for extra freshness and spice.
This recipe can easily be doubled or halved depending on your needs.