Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
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

Jump to Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that combines tender chicken, smoky corn, and creamy avocado, all balanced with fresh lime and cilantro. Perfect for a quick weeknight dinner or meal prep, it brings bold flavors and comforting textures in every bite.

The dish shows three layers starting with a base layer of white rice that looks soft and fluffy. On top of the rice is the second layer of grilled chicken pieces, dark brown with char marks, giving a slightly crispy texture. The third layer includes a creamy white sauce drizzled over the chicken and bright yellow corn kernels mixed with small green herbs spread on one side. The food is served on a white plate placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the rice according to package instructions. While it cooks, prepare the rest of your ingredients.
Step 2: Season the chicken breasts evenly with salt, pepper, and chili powder. Heat a skillet over medium heat and add a splash of olive oil.
Step 3: When the skillet is hot, add the chicken and cook for 5-7 minutes on each side until cooked through with no pink inside (internal temperature of 165°F).
Step 4: In the same skillet, add the corn when the chicken is nearly done. Sauté for 3-5 minutes until slightly smoky and tender.
Step 5: Remove the chicken from the skillet and let it rest a few minutes before chopping into bite-sized pieces.
Step 6: In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, chopped cilantro, and lime juice. Mix gently to combine.
Step 7: Divide the mixture into serving bowls. Top each with slices of avocado and a sprinkling of cotija or feta cheese.

Tips & Variations

Use fresh corn for the best flavor, but frozen works well too when fresh isn’t available.
For extra heat, add a pinch of cayenne pepper or diced jalapeño when seasoning the chicken.
Substitute the rice with quinoa or cauliflower rice for a gluten-free or lower-carb option.
If cotija or feta isn’t on hand, Parmesan or shredded cheddar cheese can be tasty alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. Add fresh avocado slices after reheating to keep their texture and flavor.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with golden grilled chicken pieces that have charred spots, bright yellow corn kernels on one side, and slices of fresh green avocado on the opposite side. The chicken is covered with a creamy white sauce sprinkled with small red bits and fresh green herbs. The bowl sits on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly and ensure the internal temperature reaches 165°F.

How do I get a smoky flavor on the corn?

Sautéing the corn in a hot skillet until it develops light brown spots helps create a smoky flavor. You can also use a grill pan or grill the corn separately for a more pronounced smokiness.