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Street Corn Chicken Rice Bowl

A quick and easy one-pan wonder filled with creamy goodness, bright lime zest, and smoky char, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs Can substitute with chicken breast, pork, or shrimp.
  • 2 cups cooked rice Prepare rice beforehand for efficiency.
  • 2 cups corn (fresh or frozen) Char in the skillet.
  • 1 tablespoon olive oil For seasoning the chicken.
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder Toast in skillet for enhanced flavor.
  • to taste salt and pepper
  • ½ cup sour cream For drizzling.
  • ¼ cup lime juice Freshly squeezed for best flavor.
  • to taste chopped cilantro For garnish.

Method
 

Preparation
  1. In a bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken thighs and coat well.
  2. Heat a skillet over medium-high heat and cook the chicken thighs for 6-8 minutes on each side until cooked through. Remove from the skillet and let rest.
Cooking
  1. In the same skillet, add the corn and char for about 5 minutes until slightly toasted.
Assembly
  1. Slice the chicken thighs after resting.
  2. To assemble, place cooked rice in a bowl, top with sliced chicken and charred corn.
  3. Drizzle with sour cream and lime juice, and garnish with chopped cilantro. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. For added crunch, consider adding toasted pepitas or crushed tortilla chips on top.