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The Loaded Street Corn Chicken Rice Bowl is a culinary delight that marries the vibrant flavors of street food with the comforting essence of a home-cooked meal. This dish draws inspiration from the popular street corn sold at food stalls across Mexico, where fresh corn is grilled to perfection and topped with a medley of spices, creamy sauces, and tangy cheese. By incorporating succulent chicken and aromatic jasmine rice, this recipe transforms the traditional street corn experience into a hearty and satisfying bowl that is perfect for lunch or dinner.

Loaded Street Corn Chicken Rice Bowl

Discover the vibrant flavors of the Loaded Street Corn Chicken Rice Bowl, where street food meets home-cooked comfort. This bowl is packed with succulent chicken, grilled corn, fragrant jasmine rice, and a creamy dressing, making it a satisfying meal for any time of day. Customize it with seasonal veggies and fresh toppings for a personal touch. Perfect for busy weeknights or meal prep! #StreetCorn #RiceBowl #ComfortFood #HealthyEats #Foodie #DinnerIdeas #RecipeInspiration #FusionCuisine
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced

2 tsp chili powder

1 tsp paprika

1/2 tsp cumin

1/2 tsp garlic powder

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/4 cup sour cream

2 tbsp fresh lime juice

1/2 cup crumbled feta cheese

1/4 cup chopped cilantro

1/4 cup diced red onion

1 avocado, sliced

1 jalapeño, sliced (optional)

Lime wedges for serving

Instructions
 

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season the diced chicken thighs with chili powder, paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.

    In the same skillet, add another tablespoon of oil if needed, and toss in the corn kernels. Sauté for about 5-7 minutes until they are slightly charred, then remove from heat.

      In a small bowl, combine mayonnaise, sour cream, lime juice, and a pinch of salt. Mix well to create the creamy dressing.

        To assemble the bowls, start with a base of cooked jasmine rice in each bowl. Top with the cooked chicken, followed by the charred corn.

          Drizzle the creamy dressing over the top, then sprinkle with crumbled feta cheese, chopped cilantro, diced red onion, and avocado slices.

            For an extra kick, add jalapeño slices if desired. Serve with lime wedges on the side for an added zesty flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4