Street Corn Chicken Rice Bowl
A delightful rice bowl combining smoky, sweet flavors of charred corn with juicy chicken and a zesty lime sauce.
Ingredients
For the Bowl
- 2 cups cooked rice Brown rice or white rice works best.
- 1 pound chicken thighs, boneless and skinless Thighs provide juicy, tender meat.
- 2 cups corn, charred or grilled Fresh, frozen, or canned corn all work.
- 1 tablespoon olive oil For searing the chicken.
- 1 teaspoon smoked paprika Adds smoky depth.
- 1 teaspoon garlic powder For additional flavor.
- to taste salt and pepper For seasoning.
- 1/2 cup sour cream The creamy finish that balances flavors.
- 1 lime, juiced Adds fresh brightness.
- to taste chopped cilantro For garnish.
Instructions
Preparation
- Combine smoked paprika, garlic powder, salt, and pepper in a bowl.
- Rub the spice mixture all over the chicken thighs, ensuring they are well-coated.
Cooking
- Heat olive oil in a skillet over medium-high heat.
- Add the seasoned chicken thighs to the skillet and cook for about 5-7 minutes on each side or until golden brown and fully cooked.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, toss in the charred corn and stir for 1-2 minutes to heat through.
- In a separate bowl, mix the sour cream and lime juice together to create the creamy sauce.
Assembly
- Grab a serving of rice and layer sliced chicken atop it.
- Sprinkle with charred corn and generously drizzle with the creamy lime sauce.
- Garnish with chopped cilantro and serve immediately.
Notes
Don't skip letting the chicken rest. It helps retain the juices for a tastier dish.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 3g
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