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The Street Corn Chicken Rice Bowl is a delightful culinary creation that beautifully marries vibrant flavors and wholesome ingredients. This dish draws inspiration from the beloved street corn, or elote, a popular Mexican street food that features grilled corn slathered in mayonnaise, cheese, lime juice, and spices. The unique blend of flavors and textures in this rice bowl makes it not only a feast for the taste buds but also a visually appealing meal.

Street Corn Chicken Rice Bowl

Discover the delicious Street Corn Chicken Rice Bowl, a perfect blend of traditional Mexican flavors and modern convenience. This vibrant dish features jasmine rice topped with juicy chicken thighs, sautéed corn, creamy sauce, and fresh garnishes, making it both nutritious and satisfying. Customize with your favorite proteins and veggies for endless variations. Perfect for meal prep or family gatherings! #streetcorn #ricerecipes #mealprep #comfortfood #healthyeating #fusioncuisine
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs (diced)

1 cup corn (fresh, frozen, or canned)

1/2 cup cotija cheese (crumbled)

1 avocado (sliced)

1/4 cup red onion (finely chopped)

1/4 cup fresh cilantro (chopped)

1 lime (juiced)

2 tbsp mayonnaise

1 tbsp sour cream

1 tsp chili powder

1 tsp garlic powder

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Prepare the Chicken: In a bowl, combine diced chicken thighs with chili powder, garlic powder, salt, and pepper. Toss until evenly coated.

    Cook the Chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 6-8 minutes or until fully cooked and golden brown. Remove from heat and set aside.

      Sauté the Corn: In the same skillet, add a little more olive oil if needed and add corn, cooking for 3-4 minutes until slightly charred. Season with a pinch of salt and set aside.

        Make the Creamy Sauce: In a small bowl, mix together mayonnaise, sour cream, lime juice, and a pinch of salt. Adjust according to taste.

          Assemble the Bowl: In bowls, layer cooked jasmine rice, followed by the charred corn, cooked chicken, and sliced avocado.

            Garnish: Top with crumbled cotija cheese, chopped red onion, and fresh cilantro. Drizzle the creamy sauce on top or serve it on the side for dipping.

              Serve: Enjoy your vibrant and flavorful Street Corn Chicken Rice Bowl.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4