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In recent years, rice bowls have surged in popularity, becoming a go-to meal for busy individuals and families seeking quick yet nutritious dining options. These versatile dishes allow for an array of flavors and textures, making them a canvas for culinary creativity. One standout among the myriad of rice bowl recipes is the Street Corn Chicken Rice Bowl, a delightful fusion of Mexican street corn flavors with tender, marinated chicken and a bed of fluffy rice.

Street Corn Chicken Rice Bowl

Discover the deliciousness of the Street Corn Chicken Rice Bowl, a vibrant fusion of flavors inspired by Mexican street corn. This quick and nutritious dish features tender, marinated chicken served over fluffy rice, topped with a fresh street corn salsa made from sweet corn, creamy avocado, and zesty lime juice. Perfect for busy weeknights or meal prep, this bowl is as satisfying as it is colorful. Learn how to create this flavorful masterpiece at home!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lime

For the Street Corn Salsa:

2 cups corn (fresh, canned, or grilled)

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/4 cup chopped fresh cilantro

1/2 cup crumbled feta cheese

1 tablespoon mayonnaise

1 tablespoon sour cream

1 tablespoon lime juice

Salt to taste

For the Rice:

1 cup jasmine rice (or your choice of rice)

2 cups chicken broth (or water)

1 tablespoon butter

Salt to taste

For Assembly:

1 avocado, sliced

1 lime, cut into wedges

Extra cilantro for garnish

Instructions
 

Prepare the Chicken: In a large bowl, combine the olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Add the chicken thighs and coat them evenly with the marinade. Allow to marinate for at least 30 minutes (up to 2 hours for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring the chicken broth to a boil. Add the rice, butter, and a pinch of salt. Stir once, cover, and reduce heat to low. Cook for about 15-18 minutes, or until the rice is tender and has absorbed all the liquid. Fluff with a fork and set aside.

      Make the Street Corn Salsa: In a mixing bowl, combine the corn, diced red onion, red bell pepper, cilantro, feta cheese, mayonnaise, sour cream, lime juice, and a pinch of salt. Mix well and set aside.

        Cook the Chicken: Preheat a grill or skillet over medium heat. Cook the marinated chicken for about 5-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.

          Assemble the Bowls: In each serving bowl, place a generous scoop of the cooked rice. Top with sliced grilled chicken, street corn salsa, and avocado slices. Garnish with extra cilantro and lime wedges on the side.

            Serve & Enjoy: Serve immediately while warm, allowing everyone to mix their own ingredients together for the perfect bite!

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