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The Street Corn Chicken Rice Bowl is a vibrant dish that beautifully marries the bold flavors of street corn with succulent grilled chicken, all served atop a bed of fluffy rice. This dish has gained immense popularity not only for its tantalizing taste but also for its convenience and nutritional value. The combination of savory, sweet, and spicy elements creates a mouthwatering experience that transports you straight to bustling street vendors where the aroma of grilled corn fills the air.

Street Corn Chicken Rice Bowl

Savor the bold, vibrant flavors of the Street Corn Chicken Rice Bowl! This delicious fusion dish features grilled chicken, sweet smoky corn, and fluffy jasmine rice, all topped with fresh ingredients like avocado and cilantro. Perfect for meal prep or busy weeknights, it's customizable and packed with nutrients. Enjoy a taste of street food right at home! #StreetCorn #ChickenRiceBowl #CookingAtHome #HealthyEats #FusionCuisine #MealPrepIdeas #EasyRecipes
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Ingredients
  

1 cup uncooked jasmine rice

1 lb boneless, skinless chicken thighs

2 ears of corn, husked

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup cilantro, chopped

1 lime, juiced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup crumbled cotija cheese

Sour cream (optional, for serving)

Instructions
 

Cook the Rice: Rinse jasmine rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: In a bowl, mix together olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Add the chicken thighs, coating them evenly with the marinade. Let it sit for at least 15-20 minutes.

      Grill the Corn: Preheat a grill or grill pan over medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally until charred. Remove from heat and let cool slightly before cutting the kernels off the cob.

        Cook the Chicken: In the same grill or pan, add the marinated chicken thighs and cook for 6-7 minutes on each side or until fully cooked and a golden brown crust forms. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

          Assemble the Bowl: In serving bowls, start with a base of jasmine rice. Top with the sliced grilled chicken, grilled corn kernels, halved cherry tomatoes, diced avocado, and chopped cilantro. Drizzle with fresh lime juice.

            Garnish & Serve: Finish with a sprinkle of cotija cheese and a dollop of sour cream if desired. Enjoy your delicious Street Corn Chicken Rice Bowl!

              Prep Time: 30 mins | Total Time: 1 hour | Servings: 4