Street Corn Chicken Rice Bowl
A flavorful bowl featuring tender chicken thighs, charred corn, fresh cilantro, zesty lime, and creamy sour cream, perfect for a comforting meal any day of the week.
Ingredients
For the chicken
- 1 pound chicken thighs Chicken thighs are moist and forgiving. Skin can be removed for a leaner version.
- 1 tablespoon smoked paprika Adds a gentle smokiness.
- Salt and pepper to taste Salt and pepper Season generously.
For the bowl
- 2 cups cooked rice Warm rice absorbs lime and cilantro flavor better.
- 2 cups corn (fresh or canned) Fresh corn gives the best seasonal flavor.
- 1 tablespoon lime juice For brightness and tang.
- ½ cup sour cream Adds creaminess and tang.
- ½ cup cilantro, chopped Fresh herbs elevate the dish.
Instructions
Prepare and season the chicken
- Pat the chicken thighs dry with a paper towel. Season with smoked paprika, salt, and pepper and let sit for 5–10 minutes.
Cook the chicken
- Heat a heavy skillet over medium heat and add neutral oil. Cook chicken thighs for 6–8 minutes per side until browned and cooked through.
- Optionally, roast chicken thighs at 425°F (220°C) for 20–25 minutes.
Char the corn
- In a second skillet, heat over medium-high. Add corn, letting it sit for 2–3 minutes to brown, then stir occasionally until charred.
Mix the rice and corn
- Combine the cooked rice, charred corn, lime juice, and cilantro in a large bowl. Toss to integrate flavors.
Slice the chicken and assemble
- Slice rested chicken against the grain. Combine with rice and corn mixture.
Finish with sour cream and serve
- Drizzle sour cream over each bowl and serve warm.
Notes
For added heat, stir in chopped jalapeño or cayenne. Experiment with different grains or a vegetarian option using charred tofu.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 500mgFiber: 4gSugar: 3g
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