![- 1 cup jasmine rice - 2 cups water or chicken broth - 1 pound boneless, skinless chicken thighs, diced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 2 cups corn kernels (fresh, frozen, or canned) - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 1/4 cup mayonnaise - 1 tablespoon lime juice - Optional garnishes: lime wedges, extra cilantro, and hot sauce - To measure jasmine rice, use a dry measuring cup. One cup of rice needs two cups of water or broth. Adjust these amounts for more servings. - When choosing corn, fresh corn is sweet and juicy. Frozen corn is quick and easy. Canned corn works well too. Just drain it before use. - If you want alternatives to jasmine rice, try basmati rice or quinoa. Both cook well and taste great. - For a dairy-free option, use a vegan cheese or skip the cheese altogether. Nutritional yeast adds a cheesy flavor without dairy. Make sure to check out the Full Recipe for all the step-by-step details! 1. Start by boiling 2 cups of water or chicken broth in a medium saucepan. 2. Once it boils, add 1 cup of jasmine rice. 3. Lower the heat to a gentle simmer. 4. Cover the pot and cook for 15-18 minutes. 5. When done, fluff the rice with a fork and set it aside. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 2. Dice 1 pound of boneless, skinless chicken thighs into bite-sized pieces. 3. Season the chicken with 1 teaspoon each of smoked paprika, garlic powder, cumin, salt, and pepper. 4. Add the chicken to the hot skillet. Cook for about 5-7 minutes. 5. Stir often until the chicken turns golden brown and is fully cooked. 1. Grab your serving bowls and start layering. 2. First, add a scoop of jasmine rice to each bowl. 3. Next, add the cooked chicken on top of the rice. 4. Then, generously spoon the corn over the chicken. 5. Drizzle the lime mayonnaise over everything. 6. Finally, sprinkle crumbled cotija cheese and chopped cilantro on top. You can find the full recipe for more details. Enjoy the mix of flavors and textures! To make your chicken taste great, use a mix of spices. I love smoked paprika, garlic powder, and cumin. These add depth and warmth. Make sure to season the chicken well with salt and pepper too. This helps bring out the best in your dish. For the corn, add a pinch of salt while cooking. This enhances the natural sweetness. You can also squeeze a bit of lime juice over it. This adds brightness and makes the corn pop with flavor. Garnishing makes your dish look special. I like to sprinkle crumbled cotija cheese on top. It adds a nice texture and flavor contrast. Fresh cilantro is another great choice. It adds a burst of color and freshness. Use lime wedges as a side. They give a vibrant touch. You can also drizzle some lime mayonnaise over the top. This creamy sauce ties all the flavors together beautifully. Meal prep can save you time. Chop the chicken and corn ahead. You can even cook rice in advance. Store it in the fridge to use later. Cook the rice and chicken at the same time. While the rice cooks, use that time to sauté the chicken. This way, everything is ready to serve at the same time. Enjoy your Street Corn Chicken Rice Bowl with these tips for a quick and tasty meal! For the complete preparation, check out the [Full Recipe]. {{image_2}} You can make this bowl spicy by adding jalapeños or hot sauce. I like to slice fresh jalapeños and sprinkle them over the top. If you prefer, you can mix in some hot sauce into the lime mayonnaise. This gives a nice kick to the dish. Adjust the spice level to fit your taste. For a vegetarian twist, swap out the chicken with tofu or mushrooms. Tofu is great because it absorbs flavors well. Simply press and cube the tofu, then sauté it just like the chicken. For mushrooms, use a mix of your favorites, like cremini or portobello. Sauté until they are golden and tender. Both options keep the bowl hearty and satisfying. You can also change the base grain if you want something different. Quinoa is a great choice. It’s packed with protein and cooks quickly. Another option is cauliflower rice, which is low in carbs. Just pulse cauliflower in a food processor until it resembles rice, then sauté it briefly. Both alternatives make this dish lighter yet still full of flavor. For more details, check out the Full Recipe for the Street Corn Chicken Rice Bowl. To keep your Street Corn Chicken Rice Bowl fresh, use airtight containers. Glass containers work great because they don’t stain or hold odors. If you use plastic, make sure it is BPA-free. Always let the dish cool down before sealing it. This helps prevent moisture build-up inside the container. Store the leftovers in the fridge. They will stay good for about three to four days. When you are ready to enjoy your leftovers, you have a few options. The microwave is quick and easy. Place your rice bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat for about one to two minutes, stirring halfway through. If you want to reheat on the stove, add a splash of water in a pan. This helps keep the chicken and rice moist. Stir until everything is heated through and hot. If you want to save your Street Corn Chicken Rice Bowl for later, freezing is a great choice. Start by letting the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date. When you want to eat it, take it out and thaw it in the fridge overnight. To reheat, follow the same steps as before. This way, you can enjoy a tasty meal anytime. A Street Corn Chicken Rice Bowl is a tasty meal inspired by Mexican street corn. It combines juicy chicken thighs, fluffy jasmine rice, and sweet corn. You top it with creamy sauce and cheese for extra flavor. This dish is colorful and full of good textures. Each bite is a mix of savory and sweet, making it a perfect meal for lunch or dinner. To make this recipe gluten-free, swap the soy sauce for a gluten-free version. Always check labels on sauces or seasonings. Use gluten-free mayo for the creamy sauce. You can also choose rice that is certified gluten-free. These simple swaps keep the dish tasty while avoiding gluten. Yes, you can make this recipe ahead of time. Cook the rice and chicken early and store them separately. Keep the sauce and toppings in small containers. When you are ready to eat, just heat everything up. This saves time on busy days and keeps your meals ready to go. This dish is not just tasty; it is also nutritious. Each serving contains about 450 calories. You get protein from the chicken, carbs from the rice, and vitamins from the corn and cilantro. The cotija cheese adds calcium, making it a balanced meal. Enjoy this flavorful delight while getting great nutrition! This article covered everything you need to make a delicious street corn chicken bowl. We explored the key ingredients, measuring tips, and substitutes. You also learned the step-by-step process for cooking, along with helpful tips for flavor and presentation. With variations and storage info, you can customize and enjoy this dish any time. Remember, with simple steps, you can create a tasty meal that fits your needs. Enjoy your cooking adventure!](https://savorystride.com/wp-content/uploads/2025/07/4fb4a468-3fd1-439a-8c7b-49d5e74f8896-250x250.webp)
Street Corn Chicken Rice Bowl
Savor the flavors of a Street Corn Chicken Rice Bowl with this delicious recipe! Perfectly cooked jasmine rice topped with seasoned chicken, sweet corn, and a creamy lime sauce will have everyone coming back for seconds. This bowl is not just easy to make but bursting with flavor, making it an ideal meal for any night. Click through to explore this mouthwatering recipe and elevate your dinner game!