Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that’s both satisfying and easy to prepare. Combining tender chicken, smoky corn, creamy avocado, and zesty lime, it’s perfect for a quick weeknight dinner that feels special.

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 it cooks, prepare the other ingredients.
2. Step 2: Season the chicken breasts with salt, pepper, and chili powder, making sure they are evenly coated.
3. Step 3: Heat a splash of olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side, or until fully cooked through and no longer pink in the center (165°F internal temperature).
4. Step 4: When the chicken is almost done, add the corn to the same skillet. Sauté for 3-5 minutes until the corn has a slightly smoky 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, chopped cilantro, and lime juice. Mix well.
7. Step 7: Divide the mixture into serving bowls. Top each with slices of avocado and a sprinkle of cotija or feta cheese.

Tips & Variations

• For extra smoky flavor, grill the corn instead of sautéing it.
• Add a dollop of sour cream or a drizzle of chipotle sauce for a creamy, spicy kick.
• Use brown rice for a whole grain option; just increase the cooking time accordingly.
• Substitute chicken thighs for a juicier, more flavorful protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet. To prevent the avocado from browning, add fresh slices just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly. Just thaw it before adding to the skillet or cook it directly from frozen, sautéing a bit longer if necessary.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F and the juices run clear. If you don’t have a thermometer, cut into the thickest part to check that there’s no pink remaining.

Street Corn Chicken Rice Bowl Recipe

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★★★★★

5 from 101 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining tender pan-seared chicken, smoky sautéed corn, fluffy jasmine or basmati rice, creamy avocado, fresh cilantro, tangy lime juice, and a sprinkle of salty cotija or feta cheese. Ideal for a quick, satisfying weeknight dinner that brings a touch of Mexican-inspired street food right to your table.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Proteins

• 1 pound boneless, skinless chicken breast

Grains

• 1 cup jasmine or basmati rice

Vegetables & Herbs

• 1 cup fresh or frozen corn
• 1 large avocado
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced

Dairy

• 0.5 cup cotija or feta cheese

Spices & Oils

• 1 teaspoon chili powder
• 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. This usually involves rinsing the rice and cooking it in water until fluffy. While the rice cooks, proceed to the next steps to save time.
2. Season the chicken: Evenly season the chicken breasts on both sides with salt, pepper, and chili powder to infuse them with flavor.
3. Cook the chicken: Heat a skillet over medium heat and add a splash of olive oil. Once the oil is hot, place the seasoned chicken breasts in the skillet. Cook for about 5 to 7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is no longer pink inside.
4. Sauté the corn: When the chicken is almost done, add the corn to the same skillet. Sauté the corn for 3 to 5 minutes until it develops a slightly smoky and charred flavor, enhancing its sweetness.
5. Rest and chop the chicken: Remove the chicken from the skillet and let it rest for a few minutes. This keeps the chicken juicy. Then chop it into bite-sized pieces suitable for the bowl.
6. Combine ingredients: In a large bowl, mix together the cooked rice, sautéed corn, chopped chicken, fresh chopped cilantro, and lime juice. Stir gently so that all flavors meld.
7. Assemble the bowls: Divide the mixture into serving bowls. Top each bowl with fresh slices of avocado and a generous sprinkle of cotija or feta cheese for a creamy, salty finish.

Notes

• Use jasmine rice for a slightly floral aroma or basmati rice for a nuttier flavor.
• Frozen corn works well if fresh corn is not available; just thaw before sautéing.
• Adjust the chili powder to taste or substitute with smoked paprika for a different flavor profile.
• Letting the chicken rest after cooking helps retain its juiciness.
• For extra zest, add a dash of hot sauce or finely chopped jalapeño when mixing the bowl.

Keywords: street corn, chicken rice bowl, sautéed corn, cotija cheese, avocado, easy dinner, Mexican-inspired, skillet chicken