Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

I like this bowl because it combines everything I enjoy in one meal: it’s filling, balanced, and full of flavor. The seasoned chicken is super juicy, the corn adds a charred sweetness, and the lime-cilantro combo brings brightness. I can also tweak it to suit my cravings—add extra spice, throw in black beans, or switch up the protein. It’s great for meal prep too, and I just keep the components separate until I’m ready to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. I cook the rice according to the package instructions. While it’s cooking, I prep the rest of the ingredients.

2. I season the chicken breast with salt, pepper, and chili powder for even coverage and bold flavor.

3. I heat a skillet over medium heat with a splash of olive oil. Once it’s hot, I add the chicken and cook it for 5–7 minutes per side, or until fully cooked and golden brown.

4. When the chicken is nearly done, I toss the corn into the skillet and sauté it for 3–5 minutes until it picks up a smoky, slightly charred flavor.

5. I let the chicken rest for a few minutes, then chop it into bite-sized pieces.

6. In a large bowl, I mix together the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.

7. I divide everything into bowls and top each serving with sliced avocado and a generous sprinkle of cheese.

Servings and timing

This recipe makes 3 generous portions. It takes about 10 minutes to prep and 20 minutes to cook, so it’s ready in 30 minutes total.

Variations

Sometimes I swap the chicken for grilled shrimp or tofu if I want a lighter or vegetarian version. I’ve also added black beans, diced red onion, or chopped cherry tomatoes for more texture and color. For extra heat, I mix in some hot sauce or diced jalapeños. If I want a creamier topping, I drizzle a little sour cream or Greek yogurt over the top.

Storage/Reheating

I store the cooked chicken, rice, corn, and cheese in separate containers for up to 4 days in the fridge. I keep the avocado and lime separate and slice them fresh when I’m ready to eat. When reheating, I warm the rice bowl base in the microwave or on the stove, then top with the fresh ingredients.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, I’ve used canned corn in a pinch. I just make sure to drain it well and sauté it until it gets a bit of color and char.

What’s the best way to cook the rice?

I usually use a rice cooker for perfect, fluffy rice, but stovetop instructions work just as well—just follow the package directions for your rice variety.

Is there a vegan version of this recipe?

Definitely. I replace the chicken with tofu or chickpeas, skip the cheese or use a plant-based alternative, and make sure the toppings are all dairy-free.

Can I make this bowl spicy?

Yes, I often add diced jalapeños, a few dashes of hot sauce, or a sprinkle of cayenne pepper to give it some kick.

What other toppings can I use?

I sometimes top it with shredded lettuce, diced tomatoes, or even a scoop of guacamole for extra freshness and texture.

Conclusion

This Street Corn Chicken Rice Bowl brings together the smoky-sweet flavors of elote with the heartiness of a rice bowl, making it one of my favorite quick and protein-rich meals. It’s fresh, flavorful, and endlessly customizable, which means I can enjoy it any day of the week without getting bored.

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