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A delectable Street Corn Chicken Rice Bowl, featuring a vibrant and flavorful dish with grilled chicken, corn kernels, and aromatic rice.

Best Street Corn Chicken Rice Bowl

The ultimate guide to making the perfect Street Corn Chicken Rice Bowl, a harmonious blend of flavors and textures that captivates food enthusiasts worldwide.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 2 cups fresh corn kernels about 3 ears of corn
  • 1 cup cooked white rice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Chopped cilantro for garnish optional

Equipment

  • large skillet
  • cutting board
  • knife
  • mixing bowl
  • Serving bowls

Method
 

  1. Season the chicken thighs with salt, black pepper, chili powder, paprika, and cayenne pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the fresh corn kernels and sauté for 3-4 minutes, or until they start to char and caramelize.
  4. Slice the cooked chicken into bite-sized pieces.
  5. To assemble the bowls, divide the cooked white rice evenly among four serving bowls. Top each bowl with the sliced chicken and the charred corn kernels.
  6. Garnish with chopped cilantro, if desired.

Notes

For maximum flavor and juiciness, be sure to properly season the chicken thighs. Searing the chicken over high heat will create a golden-brown crust and lock in the natural juices. Sautéing the corn kernels until they char and caramelize will add a deep, sweet flavor to the dish. Garnishing with fresh cilantro will provide a vibrant, herbal note that ties the entire dish together.