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Street Corn Chicken Rice Bowl

A flavorful and hearty one-bowl meal featuring smoky chicken thighs, charred corn, and creamy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 pound chicken thighs Opt for thighs for juiciness and flavor.
  • 1 cup charred corn Can use canned or frozen corn if needed.
  • 1 tablespoon olive oil For cooking the chicken.
  • 1 teaspoon smoked paprika For seasoning the chicken.
  • 1 teaspoon garlic powder For seasoning the chicken.
  • Salt and pepper to taste
  • 1/2 cup crema or sour cream For topping.
  • Lime wedges for serving Adds freshness.
  • Fresh cilantro for garnish Optional, for finishing touch.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat.
  2. Season chicken thighs with smoked paprika, garlic powder, salt, and pepper.
  3. Cook chicken in the skillet until browned and cooked through, about 5-7 minutes per side.
  4. Remove chicken and let it rest before slicing.
  5. In the same skillet, add charred corn and sauté for a couple of minutes.
Assembly
  1. Place cooked rice in bowls, topped with sliced chicken, charred corn, crema, and a squeeze of lime.
  2. Garnish with fresh cilantro and serve.

Notes

Store leftovers in the fridge for up to 3 days, keeping crema separate until ready to eat. Freezes well for up to 2 months.