Street Corn Chicken Rice Bowl
A bright, savory bowl featuring smoky, charred corn, juicy spice-rubbed chicken, and a creamy lime-sour cream drizzle, perfect for quick dinners or meal prep.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs Recommended for juiciness; reduce cooking time for breasts.
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Bowl
- 2 cups cooked rice Use white, brown, or long-grain.
- 2 cups corn, charred Fresh or drained canned corn; thaw and pat dry if frozen.
- 1/2 cup sour cream Substitute Greek yogurt for a tangier option.
- 1 lime, juiced Optional: zest 1/2 lime for extra brightness.
- Chopped cilantro For garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels. Combine smoked paprika, garlic powder, onion powder, salt, and pepper; rub evenly over both sides of the thighs.
- Heat a skillet over medium-high heat with a thin film of oil. When hot, add chicken and sear until deeply browned and cooked through, about 7–8 minutes per side depending on thickness.
- Transfer the chicken to a cutting board and let it rest 5–8 minutes before slicing against the grain.
Cooking
- In the same skillet, add the corn and cook for 2–3 minutes until it picks up some color and a light char.
- Combine the cooked rice, sliced chicken, and charred corn in a bowl.
- Drizzle with sour cream and lime juice, then garnish with chopped cilantro and optional lime zest or cotija cheese.
Notes
For best results, store components separately if meal prepping to maintain freshness. Adjust salt after combining all components. Serve warm with extra lime wedges on the side.