Description
This Street Corn Chicken Rice Bowl combines juicy, chili-spiced chicken with charred corn, tangy lime crema, and fresh cabbage over fluffy jasmine rice. Ready in 30 minutes, this vibrant and flavorful bowl offers a perfect balance of smoky, creamy, and zesty elements, making it a delicious and satisfying meal for four.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken thighs or breasts, diced
- 1 tbsp chili powder
- 1 tsp garlic powder
- Salt & pepper, to taste
- 1 tbsp olive oil
Corn and Vegetables
- 1½ cups corn kernels (fresh, canned, or frozen)
- 1 cup shredded red cabbage
- ¼ cup chopped cilantro
- Optional: diced cucumber or pickled jalapeños
Base and Sauce
- 2 cups cooked jasmine rice
- ½ cup sour cream
- 2 tbsp fresh lime juice
- ½ tsp garlic powder (for crema)
- Salt, to taste (for crema)
Instructions
- Season the Chicken: In a bowl, toss the diced chicken thighs or breasts with chili powder, garlic powder, salt, pepper, and olive oil until all pieces are evenly coated with the spices and oil.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked through.
- Sauté the Corn: Using the same skillet or a separate pan, add the corn kernels. Sprinkle with garlic powder, chili powder, and a pinch of salt. Cook over medium-high heat until the corn is slightly charred and caramelized, about 5 minutes, stirring frequently to avoid burning.
- Make Lime Crema: In a small bowl, combine sour cream, fresh lime juice, garlic powder, and a pinch of salt. Whisk together until smooth. Chill in the refrigerator until ready to assemble.
- Prep Toppings: Shred the red cabbage finely, chop the cilantro, and prepare any optional toppings such as diced cucumber or pickled jalapeños for added texture and flavor.
- Assemble Bowls: To serve, layer the cooked jasmine rice at the bottom of each bowl, top with cooked chicken, sautéed corn, shredded cabbage, a drizzle or dollop of lime crema, chopped cilantro, and any optional toppings you prefer. Serve immediately and enjoy your vibrant Street Corn Chicken Rice Bowl!
Notes
- You can substitute chicken breasts with thighs for a juicier texture or use a plant-based protein for a vegetarian twist.
- Fresh corn kernels add the best flavor, but canned or frozen work well in a pinch.
- Adjust chili powder quantity based on your preferred spice level.
- The lime crema can be made ahead and stored in the fridge for up to 2 days.
- Serve with extra lime wedges for a bright citrus hit.
