How to Make the Perfect Street Corn Chicken Rice Bowl

Craving flavorful street food at home? Look no further! Today, I’m excited to share with you how to make the perfect Street Corn Chicken Rice Bowl. This recipe is a vibrant mix of juicy chicken, fresh corn, and zesty lime, all atop a bed of aromatic rice. It’s a dish that’s not only delicious but also easy to prepare, making it perfect for quick family dinners or a fresh summer meal. Plus, it’s packed with flavors that will transport your taste buds to the streets of Mexico without leaving your kitchen!

Why You’ll Love This Recipe

• Quick and easy to make, perfect for 30-minute meals
• Packed with fresh, vibrant flavors
• Customizable to suit your dietary preferences
• Great for weeknight dinner ideas or meal prep
• Combines the creaminess of avocado with the crunch of fresh corn

Ingredients

Here’s what you’ll need to make this delicious Street Corn Chicken Rice Bowl:

• 1 pound boneless, skinless chicken breast (or turkey/tofu for a protein alternative)
• 1 cup of rice (Jasmine or Basmati work best)
• 1 cup of corn (fresh, frozen, or canned)
• 1 large avocado
• ¼ cup of fresh cilantro, chopped
• 1 lime, juiced
• ½ cup of Cotija or feta cheese (or dairy-free alternative)
• 1 teaspoon of chili powder
• Salt and pepper to taste
• 2 tablespoons of sour cream
• 1 tablespoon of mayo

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into how to make this Street Corn Chicken Rice Bowl. It’s a straightforward process that’s perfect for a weeknight dinner or a quick meal prep session.

Step 1: Cook the Rice

Start by cooking the rice according to the package instructions. While the rice cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency!

Step 2: Prepare the Chicken

Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink.

Step 3: Sauté the Corn

In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor. This step elevates the flavor profile of your dish and adds a nice crunch!

Step 4: Chop and Mix

Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.

Step 5: Serve and Garnish

Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese. Drizzle with a little sour cream and mayo for an extra creamy touch!

Pro Tips for Making the Recipe

• For an extra burst of flavor, use fresh corn if it’s in season. If not, frozen corn works just as well!
• Let the chicken rest before chopping to ensure it stays juicy and tender.
• Add a sprinkle of Cotija cheese for that authentic street corn flavor.
• Don’t skip the lime juice—it adds a bright, zesty note to the dish.

How to Serve

This Street Corn Chicken Rice Bowl is a complete meal on its own, but you can also pair it with some crusty bread or a simple green salad for a well-rounded dinner. If you’re looking for more salad inspiration, check out my Corn Salad or Spicy Southwest Salad recipes for some delicious ideas!

Make Ahead and Storage

This recipe is great for meal prep. Cook the rice and chicken ahead of time, then assemble the bowls just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a fresh squeeze of lime juice before serving to revive the flavors.

And there you have it—a fresh, flavorful, and easy meal that’s perfect for any time of the year. Whether you’re looking for quick family dinners or a new idea for your weeknight dinner rotation, this Street Corn Chicken Rice Bowl is sure to become a favorite. Happy cooking!