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The Street Corn Chicken Rice Bowl is a delightful culinary creation that brings together the vibrant flavors of classic street corn in a hearty, satisfying meal. This dish captures the essence of street food, offering a fusion of textures and taste that is both comforting and invigorating. Imagine the sweet crunch of corn mingling with tender, marinated chicken, fragrant jasmine rice, and a creamy sauce that elevates every bite. It’s a celebration of fresh ingredients and bold flavors that transports you straight to the bustling streets where this beloved corn dish originated.

Street Corn Chicken Rice Bowl

Dive into the flavors of Mexico with this Street Corn Chicken Rice Bowl! This vibrant dish combines tender marinated chicken, sweet corn, fragrant jasmine rice, and a creamy street corn sauce, delivering a satisfying meal packed with texture and taste. Perfect for weeknight dinners or entertaining, it's easy to make and full of freshness. Get ready to elevate your dinner game with this delicious recipe! #StreetCorn #ChickenRiceBowl #MexicanFood #ComfortFood #EasyRecipes #HealthyEating
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced

1 can (15 oz) corn (drained)

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup crumbled cotija cheese

1 tsp chili powder

1 tsp smoked paprika

2 tbsp lime juice

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine diced chicken thighs with olive oil, garlic powder, chili powder, smoked paprika, salt, and pepper. Mix well and let it marinate for at least 30 minutes.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes, or until the chicken is cooked through and has a nice golden-brown color. Remove from heat and set aside.

      Prepare the Street Corn Sauce: In a separate bowl, mix together the mayonnaise, sour cream, lime juice, and half of the crumbled cotija cheese. Stir until well combined.

        Cook the Corn: In the same skillet used for the chicken, add the drained corn and sauté over medium heat for about 5 minutes, or until the corn is slightly charred. Optionally, sprinkle a bit of salt and pepper to taste.

          Assemble the Bowl: Start by placing a generous scoop of cooked jasmine rice in each serving bowl. Top with the sautéed corn, cooked chicken, and drizzle with the street corn sauce.

            Garnish and Serve: Sprinkle the remaining cotija cheese on top and add fresh chopped cilantro for garnish. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4