Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that combines tender, spiced chicken with smoky corn, fresh avocado, and tangy cheese. It’s an easy, flavorful dish perfect for a quick lunch or dinner that feels special without much effort.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup jasmine or basmati rice
• 1 cup fresh or frozen corn
• 1 large avocado
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 0.5 cup cotija or feta cheese
• 1 teaspoon chili powder
• 1 splash olive oil (for cooking)
• Salt and pepper, to taste

Instructions

1. Step 1: Cook the rice according to the package instructions. While the rice cooks, prepare the other ingredients.
2. Step 2: Season the chicken breasts with salt, pepper, and chili powder, making sure to cover all sides evenly for great flavor.
3. Step 3: Heat a splash of olive oil in a skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, until fully cooked and no longer pink inside (internal temperature should reach 165°F).
4. Step 4: When the chicken is nearly done, add the corn to the skillet. Sauté it for 3 to 5 minutes until it develops a slightly smoky, charred flavor.
5. Step 5: Remove the chicken from the skillet and let it rest for a few minutes. Then chop it into bite-sized pieces.
6. Step 6: In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice. Mix gently to combine all the flavors.
7. Step 7: Divide the mixture into serving bowls. Top each bowl with slices of avocado and sprinkle with cotija or feta cheese before serving.

Tips & Variations

• Use fresh corn when in season for the best flavor, but frozen corn works well year-round.
• Swap cotija cheese for feta if you prefer a creamier texture with a similar salty flavor.
• Add a drizzle of chipotle mayo or hot sauce for a spicy kick.
• To make it vegetarian, replace the chicken with grilled tofu or black beans.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh avocado slices when serving, as they don’t keep well after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine or basmati?

Yes, brown rice works well but requires a longer cooking time. Adjust according to the package instructions and cook the rice first before preparing the other ingredients.

How do I ensure the chicken stays juicy?

Don’t overcook the chicken; use a meat thermometer to check for an internal temperature of 165°F. Letting the chicken rest after cooking also helps retain the juices.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.7 from 467 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl featuring perfectly seasoned and sautéed chicken breasts paired with smoky fresh corn, fragrant jasmine rice, creamy avocado, tangy lime juice, and crumbled cotija cheese. This easy, balanced meal is perfect for a quick weeknight dinner or meal prep.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Rice Bowl
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 pound boneless, skinless chicken breast
• 1 cup fresh or frozen corn
• 1 large avocado
• 0.25 cup fresh cilantro, chopped

Grains

• 1 cup jasmine or basmati rice

Seasonings and Condiments

• 1 teaspoon chili powder
• 1 lime, juiced
• 0.5 cup cotija or feta cheese
• 1 splash olive oil (for cooking)
• Salt and pepper, to taste

Instructions

1. Cook the Rice: Prepare the jasmine or basmati rice according to the package instructions, either on the stovetop or in a rice cooker. While the rice is cooking, you can prepare the remaining ingredients.
2. Season the Chicken: Season the boneless chicken breasts evenly with salt, pepper, and chili powder to enhance the flavor.
3. Cook the Chicken: Heat a splash of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is thoroughly cooked through and no longer pink inside (internal temperature should reach 165°F).
4. Sauté the Corn: When the chicken is nearly done, add the fresh or frozen corn to the same skillet and sauté for 3-5 minutes until the corn develops a slightly smoky flavor and is heated through.
5. Rest and Chop the Chicken: Remove the chicken from the skillet and allow it to rest for a few minutes to retain its juices. Then chop it into bite-sized pieces.
6. Mix the Bowl Ingredients: In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, chopped cilantro, and freshly squeezed lime juice. Toss gently to mix all the flavors.
7. Assemble and Serve: Divide the mixture into serving bowls. Top each bowl with slices of ripe avocado and a generous sprinkling of cotija or feta cheese. Serve immediately and enjoy!

Notes

• For extra spice, add a pinch of cayenne pepper or hot sauce to the chicken seasoning.
• You can use frozen corn if fresh corn is not available; just thaw or cook directly in the skillet.
• Jasmine and basmati rice both work well; choose your preference for aroma and texture.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
• To make it dairy-free, substitute the cotija/feta cheese with a plant-based cheese or omit entirely.

Keywords: street corn, chicken rice bowl, mexican chicken bowl, chili powder chicken, sautéed corn, avocado bowl, easy dinner recipe, weeknight meal