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Discover the vibrant flavors and textures of the Street Corn Chicken Rice Bowl, a delightful fusion dish that brings the essence of street food to your kitchen. This savory recipe combines tender chicken thighs, sweet corn, creamy avocado, and zesty lime, all resting on a bed of fluffy rice. Perfect for a weeknight dinner or a weekend gathering, this bowl is not only delicious but also visually appealing, making it a feast for the senses. In this article, we will explore the origins of street corn, the health benefits of the ingredients, and provide a step-by-step guide to creating this satisfying meal.

Street Corn Chicken Rice Bowl

Experience the deliciousness of the Street Corn Chicken Rice Bowl, a perfect blend of flavors that captures the essence of vibrant street food. Tender chicken thighs are paired with sweet corn, creamy avocado, and zesty lime on a bed of fluffy rice. This dish is not only satisfying but also packed with nutrients, making it ideal for any meal. Discover how to create this delightful fusion at home! #StreetCorn #ChickenRiceBowl #HealthyEating #FusionCuisine #DeliciousRecipes #Foodie #ComfortFood
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Ingredients
  

1 cup long-grain rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

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

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1/4 teaspoon garlic powder

Salt and pepper to taste

1 cup crumbled queso fresco (or feta)

1/2 cup chopped fresh cilantro

1 avocado, sliced

2 tablespoons lime juice

1/4 cup mayonnaise

1 tablespoon lime zest

1 tablespoon chopped fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with chili powder, paprika, cumin, garlic powder, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let it rest before slicing.

      Cook the Corn: In the same skillet, add the corn kernels and sauté over medium heat for about 3-4 minutes, until it starts to char slightly. Stir in the lime juice and lime zest, and season with salt and pepper to taste.

        Make the Sauce: In a small bowl, mix together the mayonnaise, lime juice, and cilantro until smooth. Adjust seasoning as needed.

          Assemble the Bowls: In each bowl, start with a base of fluffy rice. Top with sliced chicken, sautéed corn, crumbled queso fresco, avocado slices, and a drizzle of the lime-cilantro sauce.

            Garnish and Serve: Finish with a sprinkle of fresh cilantro on top and serve with lime wedges on the side for an extra zesty kick.

              Prep Time: 15 min | Total Time: 45 min | Servings: 4