Savor the Street Corn Chicken Rice Bowl, a delicious blend of tender chicken, zesty street corn, and seasoned rice, all in ...

Each ear will produce about ¾ cup of corn. Boil: Shuck corn. Boil a large pot of water with 1 tablespoon of salt and then add corn. Cook for 3-5 minutes. Steam: Shuck outer husks and silks from corn.

Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro. Bring to a boil, and cook for 15 minutes. Stir in the corn and cilantro, return to a boil, and serve.

To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. Drain the corn and allow to steam dry for ...

Boil corn for 10-15 minutes. Once cool enough to handle cut corn off the cob. Combine corn and next 6 ingredients. Whisk together olive oil, lime juice, lime zest, garlic and salt in medium bowl. Stir ...

Cut corn kernels off cobs and discard cobs. Set a large cast-iron skillet over medium heat and swirl in ⅓ cup olive oil. Add onions, garlic and red pepper flakes. Cook, stirring, until onions ...

Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Ladle into warmed bowls and serve hot.