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To create a truly memorable Street Corn Chicken Rice Bowl, it is essential to understand the role of each ingredient. Each component contributes to the dish's overall flavor and texture, making it a harmonious blend of tastes that will leave your taste buds dancing.

Flavor-packed Street Corn Chicken Rice Bowl

Experience the vibrant essence of street food with the Flavor-Packed Street Corn Chicken Rice Bowl. This recipe combines juicy marinated chicken, charred corn, creamy avocado, and aromatic herbs to create a satisfying dish that brings the lively market flavors straight to your kitchen. Discover how to layer ingredients for a perfect presentation and enjoy a meal that balances comfort with culinary adventure. Perfect for busy weeknights or gatherings, this bowl is sure to delight!
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup crumbled cotija cheese

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a large bowl, combine chicken pieces with chili powder, smoked paprika, garlic powder, salt, and pepper. Toss to evenly coat the chicken.

    Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.

      Prepare the Street Corn Mixture: In the same skillet (if there’s excess fat, drain it), add the corn and cook for about 2-3 minutes until slightly charred. Add the mayonnaise, lime juice, and a pinch of salt, and mix well. Stir in the red onion and 2 tablespoons of cilantro, cooking for an additional minute.

        Assemble the Bowl: In serving bowls, layer the jasmine rice as the base. Top with a generous scoop of the charred corn mixture, then add the cooked chicken pieces, diced avocado, and more cotija cheese.

          Garnish and Serve: Finish off each bowl with a sprinkle of the remaining cilantro. Serve with lime wedges for an extra zesty kick!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings