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The street corn chicken rice bowl is a feast for your taste buds. The main base is jasmine rice, which cooks fluffy and fragrant. I always use chicken broth to add depth of flavor. You can use either boneless, skinless chicken thighs or breasts. I find thighs to be more juicy and full of flavor.

Street Corn Chicken Rice Bowl

Looking for a flavorful and easy meal? Try the Street Corn Chicken Rice Bowl! This delicious dish features tender chicken, cilantro lime rice, and sweet corn, all coming together for a taste explosion. Discover key ingredients, handy tips, and fun variations that make this bowl customizable for your taste.
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs or breasts

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

2 cups corn kernels (fresh or frozen)

1 lime, zested and juiced

¼ cup mayonnaise

¼ cup crumbled Cotija cheese

¼ cup fresh cilantro, chopped

1 jalapeño, thinly sliced (optional for heat)

Instructions
 

Prepare the Rice: In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked and liquid is absorbed. Remove from heat and allow to sit covered for an additional 5 minutes. Fluff with a fork.

    Cook the Chicken: While the rice cooks, season the chicken with chili powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing.

      Sauté the Corn: In the same skillet, add the corn kernels. Sauté for 4-5 minutes until they begin to char slightly. Stir in lime juice, lime zest, and season with salt to taste. Remove from heat.

        Make the Sauce: In a small bowl, mix together mayonnaise with a squeeze of lime juice (adjust to taste) until creamy. This will be your creamy drizzle.

          Assemble the Bowl: In each serving bowl, layer the cooked rice, sliced chicken, sautéed corn, and drizzle with the lime mayonnaise. Top with crumbled Cotija cheese, fresh cilantro, and jalapeño slices if desired.

            Garnish & Serve: Serve the bowls warm, encouraging guests to mix everything together for a burst of flavors in every bite.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4