Description
Indulge in the heartwarming flavors of street corn chicken and rice bowls, a perfect blend of cheesy creaminess and savory chicken with a zesty lime twist.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
- 1 tablespoon oil
- 2 cups fresh or frozen corn
- 1/4 cup mayonnaise or Greek yogurt
- Juice of 1 lime
- 1/2 cup crumbled Cotija cheese
- Chopped cilantro
- Chili powder
- Paprika
- Salt and pepper
Instructions
- Rinse the rice under cold water until the water runs clear.
- Cook the rice in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to simmer for about 15 minutes.
- Prepare the chicken thighs by seasoning with chili powder, paprika, salt, and pepper.
- Sear the chicken in a large skillet with oil for about 6-7 minutes per side until golden brown.
- Sauté the corn in the same skillet for about 5 minutes until caramelized.
- Mix the sautéed corn with mayonnaise (or Greek yogurt), lime juice, Cotija cheese, and chopped cilantro.
- Assemble the bowls with rice at the bottom, followed by sliced chicken and the creamy corn mixture.
Notes
For a quicker option, try using an air fryer for the chicken or roast at 400°F for 20-25 minutes. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg