Delicious Street Corn Chicken and Rice Bowls
A vibrant and flavorful dish featuring grilled chicken, caramelized corn, and fluffy jasmine rice, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
- 1 tablespoon oil
- 2 cups fresh or frozen corn
- 1/4 cup mayonnaise or Greek yogurt
- Juice of 1 lime
- 1/2 cup crumbled Cotija cheese
- Chopped cilantro
- Chili powder
- Paprika
- Salt
- Pepper
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice with water and a pinch of salt, then bring to a boil.
- Reduce heat and simmer, cover, and cook for 15 minutes until absorbed.
- Season the chicken thighs with chili powder, paprika, salt, and pepper.
- Heat oil in a skillet and sauté the chicken for about 6-7 minutes per side.
- Remove chicken from heat and let it rest before slicing.
- Sauté corn in the same skillet for about 5 minutes until caramelized.
- Mix the sautéed corn with mayonnaise, lime juice, Cotija cheese, and cilantro.
- Assemble the bowls starting with rice, topped with chicken and the corn mixture.
Notes
Feel free to customize with different grains or toppings like avocado or jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg