Description
A comforting street corn chicken rice bowl featuring tender chicken, sweet corn, and creamy lime mayo, perfect for any occasion.
Ingredients
- 2 cups cooked rice
- 2 chicken thighs, boneless and skinless
- 1 cup corn (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Cilantro for garnish
- Feta cheese (optional)
Instructions
- Mix mayonnaise and lime juice; set this dressing aside.
- Season the chicken thighs with smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken thighs until golden brown and cooked through, about 6-7 minutes per side. Once cooked, remove from the skillet and allow them to rest before slicing.
- Add corn to the same skillet and char for about 3-4 minutes to enhance the flavor.
- Assemble the bowl by placing cooked rice at the bottom, topped with sliced chicken, charred corn, and a drizzle of lime mayo.
- Garnish with fresh cilantro and crumbled feta cheese if desired. Serve warm.
Notes
Use leftover cooked rice for a quicker preparation. Feel free to add jalapeños for a spicier kick or customize the toppings to your liking.
