Go Back
If you're searching for a vibrant and satisfying dish that brings together a medley of flavors and textures, look no further than the Street Corn Chicken Rice Bowl. This remarkable recipe is a delightful fusion of influences inspired by classic street corn—a beloved Mexican street food—and the ever-popular rice bowl trend that has swept through contemporary cuisine. Combining juicy chicken thighs, sweet corn, and zesty toppings, this dish is not only a feast for the eyes but also a balanced meal packed with nutrients.

Street Corn Chicken Rice Bowl | Cocina Republic

Discover the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion of Mexican street food and modern rice bowl trends. Featuring juicy chicken thighs, sweet corn, fresh veggies, and zesty toppings, this dish is a feast for the senses. Perfect for weeknight dinners or meal prep, this customizable recipe is packed with nutrients and taste. Try it today for a nutritious and satisfying meal! #StreetCorn #ChickenRiceBowl #FusionRecipes #HealthyEating #mealprep
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

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

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup crumbled cotija cheese

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Salt and pepper to taste

Optional: hot sauce for serving

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with smoked paprika, garlic powder, cumin, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown crust. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

      Sauté the Corn: In the same skillet, add the corn kernels and sauté for about 3-4 minutes until they’re slightly charred and tender. Add the halved cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper to taste.

        Assemble the Bowl: Fluff the cooked rice with a fork and divide it evenly among serving bowls. Top each bowl with sliced chicken, the corn and tomato mixture, diced avocado, and crumbled cotija cheese. Garnish with chopped cilantro and serve lime wedges on the side.

          Serve: Drizzle with hot sauce if desired, and enjoy your Street Corn Chicken Rice Bowl!

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