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Imagine a dish that captures the spirit and vibrancy of summertime street fairs, where flavor and culture collide in a deliciously satisfying way. Enter the Loaded Street Corn Chicken Rice Bowl—a delightful medley of tender chicken, fluffy rice, and sweet corn, all drizzled with a tangy sauce that elevates this bowl to new heights. This dish not only tantalizes your taste buds but also serves as a complete meal that is perfect for families and gatherings. The Loaded Street Corn Chicken Rice Bowl is a feast for the senses, combining comforting ingredients with a zesty flair that makes it a standout option for any occasion.

Loaded Street Corn Chicken Rice Bowl

Savor the flavors of summer with this Loaded Street Corn Chicken Rice Bowl! Combining tender chicken, fluffy jasmine rice, and sweet corn, all drizzled with a zesty sauce, this dish is perfect for family dinners or gatherings. Inspired by beloved Mexican street corn, it's easy to prepare and captures the essence of vibrant street food right at home. Get the recipe and delight your senses! #StreetCorn #ChickenRiceBowl #ComfortFood #HomeCooking #Foodie
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Ingredients
  

1 lb boneless, skinless chicken thighs or breasts

1 cup uncooked jasmine rice

2 cups chicken broth

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/4 cup sour cream

1 lime (zested and juiced)

1 cup queso fresco, crumbled

1/4 cup fresh cilantro, chopped

1/2 tsp smoked paprika

1/2 tsp chili powder

1/4 tsp garlic powder

Salt and pepper to taste

Olive oil for cooking

Optional: sliced jalapeños and extra cilantro for garnish

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice and chicken broth. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes or until the rice is fluffy and the liquid is absorbed. Remove from heat and let sit covered.

    Prepare the Chicken: While the rice cooks, season the chicken with smoked paprika, chili powder, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat a drizzle of olive oil. Add the seasoned chicken and cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice sear. Remove from the skillet, let rest for a few minutes, then slice or shred.

      Make the Street Corn Sauce: In a small bowl, mix together the mayonnaise, sour cream, lime juice, lime zest, and a pinch of salt. Stir well and set aside.

        Sauté the Corn: In the same skillet used for the chicken, add the corn and cook over medium heat for about 5 minutes until heated through and slightly charred. Season with a bit of salt and pepper.

          Assemble the Bowls: To serve, place a generous scoop of rice in each bowl. Top with sliced chicken, sautéed corn, and drizzle the street corn sauce over the top.

            Add Toppings: Sprinkle crumbled queso fresco and fresh cilantro over each bowl. If desired, add sliced jalapeños for an extra kick.

              Serve: Enjoy your Loaded Street Corn Chicken Rice Bowls warm, garnished with extra lime wedges if desired!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4