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Street food has a unique ability to evoke vivid memories and a sense of nostalgia, particularly when it comes to the vibrant flavors and aromas associated with it. One dish that has gained immense popularity in various cuisines is elote, or Mexican street corn. Grilled and slathered with creamy toppings, this delightful treat has inspired countless recipes, and one particularly delicious adaptation is the Street Corn Chicken Rice Bowl. This dish combines the essence of street corn with tender chicken and fluffy rice, creating a flavorful fusion that is both satisfying and nutritious.

Street Corn Chicken Rice Bowl

Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delicious fusion of grilled corn, juicy chicken thighs, and fluffy jasmine rice. Perfect for a hearty weeknight dinner or impressing your guests, this nutritious meal is easy to customize with fresh toppings like queso fresco and lime juice. Enjoy a balanced plate that’s both satisfying and good for you. Discover the recipe and elevate your mealtime! #StreetCorn #ChickenRiceBowl #HealthyEating #DeliciousRecipes #Foodie
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Ingredients
  

1 cup uncooked jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

1 cup corn kernels (fresh or frozen)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste

1/2 cup crumbled queso fresco or feta cheese

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: diced avocado, diced red onion, hot sauce

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed 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 tender and liquid is absorbed. Set aside.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with smoked paprika, garlic powder, chili powder, cumin, salt, and pepper. Make sure to coat them evenly.

      Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and let rest for a few minutes before slicing.

        Sauté the Corn: In the same skillet, add the corn kernels and sauté for about 3-4 minutes until they are slightly charred and tender. Season with a pinch of salt and pepper.

          Assemble the Bowl: In serving bowls, layer a generous amount of the cooked jasmine rice, sliced chicken, and sautéed corn. Sprinkle crumbled queso fresco or feta cheese and chopped cilantro on top.

            Serve: Squeeze fresh lime juice over the bowls and add any optional toppings such as diced avocado, diced red onion, or a drizzle of hot sauce for extra flavor.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4