Street Corn Chicken Rice Bowl Recipe
Craving a dinner that packs bold flavor, creamy comfort, and vibrant color into one bowl? The Street Corn Chicken Rice Bowl brings a fiesta of taste right to your table—and it’s ready in a flash. This dish is all about that irresistible combination: juicy spiced chicken, smoky corn, fluffy rice, and a generous finish of creamy avocado and tangy cheese. Whether you’re feeding your family on a busy weeknight or jazzing up your lunch prep, the Street Corn Chicken Rice Bowl is about to become your new obsession.
Ingredients You’ll Need
One of the best things about the Street Corn Chicken Rice Bowl is how simple and familiar the ingredients are—yet each plays a starring role. Every addition brings its own pop of flavor, crunch, creaminess, or color, so nothing feels like an afterthought.
- Chicken Breast: Boneless, skinless chicken breast is lean yet tender—season generously for big flavor. Substitute turkey or tofu for an equally delicious protein base.
- Rice: Jasmine or basmati rice delivers perfect aroma and a fluffy texture. For a lower-carb twist, try quinoa or cauliflower rice.
- Corn: Fresh or frozen corn adds a splash of sweetness and golden color. Don’t hesitate to use canned corn if that’s what you have on hand.
- Avocado: Slices of ripe avocado give this bowl creamy goodness. If you love a more intense flavor, try dollops of guacamole instead.
- Cilantro: This herb brightens the bowl with fresh, grassy notes. Not a cilantro fan? Swap for parsley for a gentler touch.
- Lime: Fresh lime juice is a must here—it ties everything together with zesty acidity.
- Cheese: Crumbled cotija or feta offers a tangy, salty finish. Go for dairy-free cheese if you’re keeping it vegan.
- Chili Powder: This spice brings gentle warmth and that classic street corn vibe. Use paprika for a milder profile, or more chili powder for heat lovers.
- Salt and Pepper: Season to taste—you know best how much your dish needs to shine!
How to Make Street Corn Chicken Rice Bowl
Step 1: Cook the Rice
Set yourself up for success by getting your rice going first. Follow the package directions whether you’re using jasmine, basmati, or a grainy alternative. While the grains steam to fluffy perfection, you’ll have just enough time to prep everything else—which means this Street Corn Chicken Rice Bowl comes together incredibly fast.
Step 2: Prepare the Chicken
Season your chicken breasts all over with a generous sprinkle of salt, pepper, and chili powder. Don’t be shy—this coating is where the magic starts. Heat up a skillet with a splash of olive oil over medium heat, then add your chicken. Cook on each side for 5-7 minutes, until delightfully golden and cooked through (no pink in the center). The flavor becomes deeper with each sizzle!
Step 3: Sauté the Corn
Once your chicken is finishing up, slide it to a plate to rest and let the skillet work its magic again. Toss the corn right into those savory pan juices, sautéing for 3-5 minutes till slightly charred and fragrant. This step brings home that smoky street corn flavor, adding a bit of crunch and toasty depth to your bowl.
Step 4: Chop and Mix
Let your chicken rest briefly so all those juices stay locked in, then chop it up into bite-sized pieces. In a large mixing bowl, toss together the warm rice, sautéed corn, chopped chicken, fresh cilantro, and a squeeze of that zippy lime juice. Every ingredient layers on top of the next for a harmonious bite every time.
Step 5: Serve and Garnish
Spoon heaping servings into individual bowls and let the toppings shine. Fan out slices of creamy avocado over each bowl and shower with a generous crumble of cotija or feta cheese. Get ready to dig in, because just looking at your finished Street Corn Chicken Rice Bowl is enough to make your mouth water!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
Don’t skip the finishing touches! A final sprinkle of fresh cilantro, extra lime wedges on the side, and maybe even a few diced jalapenos if you love heat make each Street Corn Chicken Rice Bowl even more irresistible. A little hot sauce or a drizzle of crema can take your bowl over the top, too.
Side Dishes
This bowl is plenty hearty on its own, but if you’re feeling festive, serve it alongside crunchy tortilla chips and salsa, a bright cucumber salad, or roasted sweet potatoes. These sides keep with the fresh, colorful theme and add even more variety to your meal.
Creative Ways to Present
Who says you have to stick to a bowl? Try serving your Street Corn Chicken Rice Bowl burrito-style in a large tortilla wrap or as a vibrant salad over chopped romaine. Layer the ingredients in mason jars for a fun lunch-to-go or arrange a DIY bowl bar for a build-your-own dinner with family and friends. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Chicken Rice Bowl ingredients store beautifully. Seal any extras in an airtight container and refrigerate for up to 3 days. To keep everything tasting fresh, store the avocado and cheese separately and add just before serving.
Freezing
If you’re meal prepping, the rice, corn, and chicken elements all freeze well for up to a month. Once cooled, divide into portions and freeze, but leave out the avocado and cheese until reheating time for the best texture and flavor.
Reheating
To reheat, pop refrigerated or thawed components (rice, chicken, corn) into a microwave-safe dish and warm gently, stirring until hot. Add fresh avocado, cheese, and cilantro after reheating so each bite tastes just-made.
FAQs
Can I make the Street Corn Chicken Rice Bowl vegetarian?
Absolutely! Swap in tofu or even black beans for the chicken to create a tasty vegetarian version. Keep everything else the same, and you’ll still get that fiesta of flavors.
Is there a low-carb option for the rice?
Yes! Cauliflower rice or quinoa are perfect substitutes for traditional rice. Both pair wonderfully with the street corn flavors and make the bowl lighter while keeping it super satisfying.
What’s the best way to get a smoky flavor in the corn?
Using fresh or frozen corn sautéed in the pan after cooking the chicken picks up all those delicious browned bits and creates a natural smoky taste. If you have a grill, you can also char whole ears of corn and slice off the kernels for even more flavor.
Can I prepare any components ahead of time?
Yes, both the rice and the chicken can be cooked in advance and stored in the fridge for up to three days. That makes weeknight dinners as easy as reheating and assembling your Street Corn Chicken Rice Bowl in minutes flat.
What if I don’t have cotija or feta cheese?
No worries—crumbled queso fresco, shredded Monterey Jack, or even a sprinkle of grated Parmesan can stand in. The cheese just needs to be salty, tangy, and crumbly for that classic street corn vibe.
Final Thoughts
There’s something undeniably fun and satisfying about building—and devouring—a Street Corn Chicken Rice Bowl. With layers of warm rice, juicy chicken, smoky corn, and all the fresh garnishes, every bite is a celebration. Gather your ingredients, invite someone to join you, and bring this colorful, bold dish to your kitchen soon!
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Enjoy a delicious and satisfying Street Corn Chicken Rice Bowl, a vibrant and flavorful dish that combines tender chicken, savory rice, sweet corn, creamy avocado, and zesty lime juice.
Ingredients
Chicken:
- 1 pound Boneless, skinless chicken breast
Rice:
- 1 cup Jasmine or basmati rice
Corn:
- 1 cup Fresh or frozen corn
Avocado:
- 1 large Avocado
Cilantro:
- ¼ cup chopped Fresh cilantro
Lime:
- 1 Lime, juiced
Cheese:
- ½ cup Cotija or feta cheese
Chili Powder:
- 1 teaspoon Chili Powder
Salt and Pepper to taste
Instructions
- Cook the Rice: Start by cooking the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency!
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and chili powder. Heat a skillet, cook the chicken for 5-7 minutes on each side until cooked through.
- Sauté the Corn: Add corn to the skillet, sauté until slightly smoky.
- Chop and Mix: Rest, chop chicken. In a bowl, combine rice, corn, chicken, cilantro, and lime juice.
- Serve and Garnish: Divide into bowls, top with avocado slices and cheese.
Notes
- You can add black beans or diced tomatoes for extra flavor and nutrition.
- Adjust the spice level by adding more chili powder or hot sauce.
- Consider grilling the corn for a charred flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Street Corn Chicken Rice Bowl, Chicken Rice Bowl, Mexican Bowl Recipe
