Description
A flavorful and vibrant Street Corn Chicken Bowl featuring tender, spice-rubbed chicken thighs, sautéed charred corn, creamy cilantro-lime dressing, and fresh toppings served over a bed of fluffy rice. Perfect for a quick and satisfying meal packed with smoky, tangy, and fresh flavors.
Ingredients
Scale
Protein and Spices
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Base and Vegetables
- 2 cups cooked rice (white or brown)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 avocado, sliced
- 1/4 cup green onions, chopped
Dressing and Garnishes
- 2 tablespoons olive oil
- 1/4 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1 lime, cut into wedges
- Optional: hot sauce for serving
Instructions
- Season the Chicken: Begin by seasoning the chicken thighs evenly with chili powder, smoked paprika, garlic powder, salt, and black pepper to infuse them with vibrant flavors.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs. Cook for about 6-7 minutes per side until thoroughly cooked and nicely browned. Remove from skillet and let them rest for a few minutes to retain juiciness.
- Sauté the Corn: In the same skillet, add the remaining tablespoon of olive oil and the corn. Sauté for 4-5 minutes until the corn is slightly charred and warmed through, enhancing its natural sweetness and smokiness. Remove from heat and set aside.
- Prepare the Dressing: While the corn cooks, combine mayonnaise, lime juice, and chopped cilantro in a small bowl. Mix until smooth and creamy to create a zesty cilantro-lime dressing.
- Slice the Chicken: Slice the rested chicken into bite-sized pieces for easy serving and eating.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top each bowl with sliced chicken, sautéed corn, avocado slices, crumbled feta cheese, and chopped green onions for a mix of textures and flavors.
- Add Dressing and Garnishes: Drizzle the cilantro-lime dressing over each bowl, serve with lime wedges on the side, and add optional hot sauce for an extra spicy kick if desired. Enjoy your delicious and vibrant Street Corn Chicken Bowl!
Notes
- Use either white or brown rice depending on your preference for texture and nutrition.
- Fresh corn provides the best flavor, but frozen or canned corn also works well in a pinch.
- Resting the chicken after cooking ensures juiciness and better slicing.
- Adjust the seasoning and hot sauce amount based on your spice tolerance.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This dish can be meal prepped and stored in the fridge for up to 3 days.
