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A delectable Street Corn Chicken Rice Bowl, featuring a savory medley of grilled chicken, roasted corn, and fragrant rice.

Street Corn Chicken Rice Bowl

This irresistible Street Corn Chicken Rice Bowl is a flavor-packed culinary adventure, featuring a harmonious blend of sweet corn, savory chicken, and tangy lime-mayo dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups fresh or frozen corn kernels
  • 1 cup cooked white rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Chopped cilantro for garnish optional

Equipment

  • large skillet
  • cutting board
  • knife
  • measuring cups and spoons
  • small bowl
  • whisk

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces and sauté until golden brown and cooked through, about 8-10 minutes.
  3. Stir in the garlic, smoked paprika, and cumin. Cook for an additional 2 minutes, until fragrant.
  4. Add the corn kernels and continue cooking for 3-4 minutes, until the corn is tender.
  5. In a small bowl, whisk together the mayonnaise and lime juice. Season with salt and pepper.
  6. To assemble the bowls, divide the cooked rice among serving bowls. Top with the chicken and corn mixture, then drizzle the lime-mayo sauce over the top.
  7. Garnish with chopped cilantro, if desired.

Notes

For best results, use fresh corn kernels to achieve the perfect texture. The lime-mayo sauce can be adjusted to taste, depending on your preference for tanginess. This dish can be stored in the refrigerator for up to 3 days.