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- 1 cup jasmine rice - 2 cups water or chicken broth - 1 pound boneless, skinless chicken thighs - 2 cups corn kernels - 1/2 cup cotija cheese - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste - 1/4 cup mayonnaise - 1 tablespoon fresh lime juice - 1/4 cup fresh cilantro - Lime wedges - Hot sauce For this Street Corn Chicken Rice Bowl, I focus on vibrant flavors. The main ingredients create a lovely base. Jasmine rice gives a soft and fragrant touch. Chicken thighs add a juicy element. Corn kernels bring a sweet crunch, while cotija cheese adds a salty finish. In the seasoning and sauce section, I use simple spices. Smoked paprika gives a warm flavor. Garlic powder adds depth. Ground cumin provides a nice earthiness. The olive oil ensures everything cooks well. Lime juice and mayonnaise create a creamy, tangy sauce. Optional garnishes like fresh cilantro brighten the dish. Lime wedges allow you to add fresh zest. Hot sauce can give it a spicy kick, if you like. With these ingredients, you get the rich taste of street corn in every bite. You can find the full recipe to explore all the details. Enjoy cooking! 1. Start with a medium saucepan. Pour in 2 cups of water or chicken broth. Bring it to a rolling boil. 2. Stir in 1 cup of jasmine rice. Reduce the heat to low and cover the pot. Let it simmer for 15 to 18 minutes. The rice will become tender and absorb the liquid. 3. After cooking, remove the pot from heat. Use a fork to fluff the rice gently. This step makes the rice light and fluffy, ready for the bowl. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 2. While the oil warms, season the diced chicken thighs with smoked paprika, garlic powder, ground cumin, salt, and pepper. 3. Add the seasoned chicken to the hot skillet. Cook for about 5 to 7 minutes. Stir often until the chicken turns golden brown and is fully cooked. Make sure there’s no pink inside. 1. In a separate pan, add 2 cups of corn kernels. If using fresh corn, cook over medium heat for about 3 to 4 minutes. Stir occasionally until the corn is tender. 2. For the sauce, mix 1/4 cup of mayonnaise with 1 tablespoon of fresh lime juice in a small bowl. Stir until smooth. Taste it and add more lime juice if you want it tangier. 1. Start by spooning a generous layer of cooked jasmine rice into each bowl. 2. Next, top the rice with the sautéed chicken. Then add a hearty portion of the tender corn on top. 3. Drizzle the lime mayonnaise over the bowl. Sprinkle crumbled cotija cheese on top, followed by chopped cilantro. You can find the full recipe at the beginning of this article. Enjoy each bite of this flavorful street corn chicken rice bowl! To avoid sticky rice, rinse the jasmine rice well before cooking. This step removes excess starch. Use a fine mesh strainer for best results. Also, let the rice rest after cooking. Fluff it gently with a fork for a light texture. If you want to try something different, consider using basmati or brown rice. Basmati adds a fragrant touch, while brown rice boosts fiber. Both options work well with this dish. The best cooking methods for chicken include grilling, baking, or sautéing. Grilling gives a nice char. Baking is hands-off and great for juicy results. Sautéing is quick and adds a lovely browning. For seasoning, marinate the chicken for at least 30 minutes. Use the spices from the recipe: smoked paprika, garlic powder, and cumin. This blend adds depth. You can also add lime juice to the marinade for a zesty kick. To lighten up the sauce, swap mayonnaise for Greek yogurt. It keeps the creaminess while cutting calories. You can also mix in avocado for a smooth texture. For extra flavor, add minced garlic or a splash of hot sauce to the sauce. Fresh herbs like cilantro or parsley can also brighten the taste. These changes can make your bowl unique and exciting. For the full recipe, check the link above. {{image_4}} You can make this dish vegetarian by swapping chicken for tofu or beans. Tofu works well when you press it to remove excess water. Cut it into cubes and marinate it in the same spices. Cook until golden brown for a tasty texture. Alternatively, use black beans or chickpeas for extra protein. They add creaminess and flavor without meat. Jasmine rice is great, but you can try other grains too. Quinoa is a protein-packed option that cooks fast. Farro gives a nutty taste and chewy texture. Brown rice is a heartier choice with more fiber. Each grain adds a unique flavor and makes your bowl more interesting. To change up the flavor, add spices or sauces. Try chili powder for heat or cumin for warmth. You can also drizzle with sriracha or a tangy vinaigrette. For a Mediterranean twist, add olives and feta cheese. Each option lets you explore different tastes and styles, making your meal more exciting. You can find the full recipe in the previous section. To keep your Street Corn Chicken Rice Bowl fresh, store leftovers in the fridge. Place the food in airtight containers. This helps keep out air and moisture. It’s best to eat leftovers within three days for the best taste. When reheating, avoid drying out your meal. The best method is to use the microwave. Place the bowl in the microwave and cover it with a damp paper towel. Heat in short bursts, stirring in between. This keeps the rice and chicken moist. You can also use a skillet on low heat. Add a splash of water and cover to steam while warming. You can freeze parts of this dish for later use. Freeze the chicken and corn separately from the rice. Use freezer-safe bags or containers. Label them with the date. When you’re ready to eat, thaw overnight in the fridge. Reheat as mentioned above. This way, you can enjoy your tasty meal anytime! For the full recipe, check out the earlier section. Street corn is a popular Mexican street food. It features grilled corn on the cob. Vendors often coat the corn with creamy sauce, lime juice, and cheese. The dish usually includes cotija cheese, which is salty and crumbly. Spices like chili powder or paprika add a kick. You can find street corn at fairs, streets, and markets. Yes, you can prep this dish ahead. Cook the rice, chicken, and corn in advance. Store them in separate containers in the fridge. You can also mix the lime mayonnaise ahead of time. When ready to serve, just reheat everything. This makes meal time quick and easy. To change the spice level, you have many options. For less heat, skip the hot sauce or reduce the chili powder. If you like it spicy, add more chili powder or cayenne. You can also toss in diced jalapeños for extra heat. Adjust the spice to fit your taste. This blog post covers a delicious rice bowl with key ingredients and easy steps. You learned how to cook jasmine rice, sauté chicken, and prepare a zesty sauce. We also explored tips for perfecting your meal and tasty variations. Remember, you can customize the bowl to fit your taste. Enjoy experimenting with different flavors! Whether you stick to chicken or try a vegetarian option, this dish is sure to please. Happy cooking!

Street Corn Chicken Rice Bowl

Create a delicious Street Corn Chicken Rice Bowl that's sure to impress! This recipe features tender chicken thighs, sweet corn, and fluffy jasmine rice, all drizzled with a zesty lime mayonnaise. Perfect for a quick weeknight meal, it takes just 40 minutes to prepare. Click to discover how to assemble this colorful dish and elevate your dinner routine with vibrant flavors and fresh ingredients. Enjoy a taste of summer in every bite!
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Ingredients
  

1 cup jasmine rice

2 cups water or chicken broth (for richer flavor)

1 pound boneless, skinless chicken thighs, diced into bite-sized pieces

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly cracked pepper to taste

2 cups corn kernels (fresh, frozen, or canned)

1/2 cup cotija cheese, crumbled (or feta for a different flavor)

1/4 cup fresh cilantro, finely chopped

1/4 cup mayonnaise (use low-fat or Greek yogurt for a healthier option)

1 tablespoon fresh lime juice (about half a lime)

Optional garnishes: lime wedges, extra cilantro, and your favorite hot sauce

Instructions
 

Cook the Rice: In a medium saucepan, bring 2 cups of water or chicken broth to a rolling boil. Stir in the jasmine rice, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Once done, remove it from heat and fluff the rice with a fork before setting it aside.

    Prepare the Chicken: Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the diced chicken thighs with smoked paprika, garlic powder, ground cumin, salt, and freshly cracked pepper. Once the oil is shimmering, add the seasoned chicken to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through, ensuring no pink remains.

      Cook the Corn: In a separate pan, add the corn kernels. If using fresh corn, cook until tender, usually about 3-4 minutes over medium heat, stirring occasionally. Remove from heat when done.

        Make the Sauce: In a small bowl, combine the mayonnaise and fresh lime juice. Stir until smooth to create a creamy sauce. Taste and adjust the lime juice to your preference for acidity.

          Assemble the Bowl: Spoon a generous layer of cooked jasmine rice into each serving bowl. Next, top the rice with the sautéed chicken, then add a hearty portion of the sautéed corn on top.

            Add Toppings: Drizzle the lime mayonnaise over the contents of each bowl. Sprinkle with crumbled cotija cheese and finish with a scattering of freshly chopped cilantro.

              Serve: Garnish each bowl with lime wedges and additional cilantro as desired. For those who enjoy a spicy kick, offer hot sauce on the side.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4

                  Presentation Tips: For a vibrant and inviting presentation, use colorful bowls and arrange the ingredients in layers so that each colorful element is visible. Add a lime wedge on the side and consider a sprig of cilantro for an extra pop of color. Enjoy your culinary creation!