If you’re craving something vibrant, flavorful, and downright satisfying, the Street Corn Chicken Rice Bowl is your new go-to dish. This bowl brings together tender, perfectly spiced chicken, smoky-sweet corn, creamy avocado, and zesty lime all atop fluffy jasmine rice, with a sprinkle of cheese and fresh cilantro to tie it all together. It’s like summer on a plate, but easy enough to whip up on any weeknight. Trust me, once you try this Street Corn Chicken Rice Bowl, it’ll become a beloved staple in your kitchen rotation.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic here lies in a handful of simple but utterly delicious ingredients. Each one plays a critical role in layering flavors and creating a fresh, colorful bowl that’s as beautiful as it is tasty.

1 pound boneless, skinless chicken breast: Your lean protein base, perfect for soaking up those lively spices.

1 cup jasmine or basmati rice: Fluffy and fragrant, this rice forms the hearty foundation of the bowl.
1 cup fresh or frozen corn: Adds a natural sweetness and a touch of smokiness once sautéed.

1 large avocado: For a creamy, buttery contrast that cools the spices.
0.25 cup fresh cilantro (chopped): Brightens everything with fresh, herbal notes.

1 lime (juiced): Injects essential citrus zing that elevates all the ingredients.
0.5 cup cotija or feta cheese: Crumbled on top for a salty, tangy punch.
1 teaspoon chili powder: Brings a mild heat and warm depth to the chicken.

1 splash olive oil (for cooking): Helps brown the chicken and soften the corn with a lovely sheen.
Salt and pepper (to taste): Simple seasonings that enhance every flavor in the bowl.

How to Make Street Corn Chicken Rice Bowl

Step 1: Cook the Rice

Start by cooking your jasmine or basmati rice according to the package instructions. This step will set the stage for your bowl’s base, offering a tender, fragrant bed for the other ingredients to shine. While the rice simmers, you can get the chicken and corn ready to save time.

Step 2: Season and Cook the Chicken

Give your chicken breasts a generous rub of salt, pepper, and chili powder to bring bold flavor to every bite. Heat a splash of olive oil in a skillet over medium heat, then add the chicken. Cook it for 5 to 7 minutes on each side until it’s cooked through and no longer pink inside (aim for an internal temperature of 165°F). This results in juicy, well-seasoned chicken that’s full of warmth from the chili powder.

Step 3: Sauté the Corn

When your chicken is nearly finished, toss the fresh or frozen corn straight into the skillet. Cooking it alongside the chicken lets the kernels soak up that leftover flavor and develop a subtle smoky char. Give it 3 to 5 minutes until the corn is tender and slightly golden, adding a beautiful texture and a touch of sweetness to the bowl.

Step 4: Chop and Combine

Once the chicken rests for a few minutes (this keeps it juicy), slice or chop it into bite-sized pieces. Then, in a large bowl, combine the cooked rice, sautéed corn, chopped chicken, fresh cilantro, and a generous squeeze of lime juice. This mix is bursting with varying textures and a balance of fresh, smoky, and tangy flavors.

Step 5: Assemble the Street Corn Chicken Rice Bowl

Divide the mixture into your serving bowls and finish each with slices of creamy avocado and a sprinkling of crumbly cotija or feta cheese. These final touches add creaminess and a salty contrast that elevates the whole dish to something spectacularly moreish.

How to Serve Street Corn Chicken Rice Bowl

Garnishes

Adding garnishes is your chance to personalize the Street Corn Chicken Rice Bowl. Beyond avocado and cheese, consider a drizzle of sour cream or a handful of crunchy tortilla strips for extra texture. Freshly chopped jalapeños or a sprinkle of smoked paprika can amp up the heat and visual appeal. These additions make every bite exciting.

Side Dishes

This bowl is quite hearty on its own but pairs beautifully with light, refreshing sides like a crisp green salad, pickled vegetables, or a simple cucumber and tomato salad with a squeeze of lime. These sides complement the rich, smoky flavors and keep the meal balanced and vibrant.

Creative Ways to Present

Want to impress guests or just jazz up your presentation? Serve the Street Corn Chicken Rice Bowl in individual mason jars for a picnic vibe or on a large platter for family-style sharing. Layer ingredients in clear glass bowls to let those vibrant colors pop, or garnish with edible flowers for a festive touch. Presentation is a fun way to celebrate this already delightful dish.

Make Ahead and Storage

Storing Leftovers

Leftover Street Corn Chicken Rice Bowl can be stored in airtight containers in the refrigerator for up to 3 days. Keep the avocado separate if possible to avoid browning, or add it fresh when serving to maintain that creamy texture and bright taste.

Freezing

This dish is best enjoyed fresh, but you can freeze the chicken, rice, and corn mixture (without avocado) in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating. Avocado does not freeze well, so add fresh slices after warming.

Reheating

When reheating your leftovers, use the stovetop or microwave. If using a microwave, cover the bowl loosely to keep moisture in and heat evenly. Adding a splash of water before heating can help keep the rice from drying out. Once warmed, top with fresh avocado and cheese for that just-made deliciousness.

FAQs

Can I use other types of rice in the Street Corn Chicken Rice Bowl?

Absolutely! While jasmine or basmati rice adds extra fragrance and a fluffy texture, you can easily substitute with brown rice, quinoa, or even cauliflower rice for a lighter option. Just adjust cooking times accordingly.

Is this recipe spicy?

The chili powder adds a gentle warmth but nothing overwhelming. If you prefer more heat, adding diced jalapeños or hot sauce will amp up the spice to your liking.

Can I make this dish vegetarian?

Yes! Replace the chicken with grilled tofu, tempeh, or even roasted mushrooms for a delicious vegetarian version that still delivers on flavor and heartiness.

What if I don’t have cotija cheese?

Feta cheese makes a fantastic substitute with its crumbly texture and tangy flavor. You could also use queso fresco or even a sharp grated cheddar depending on your preference.

How long does it take to prepare this bowl?

From start to finish, this Street Corn Chicken Rice Bowl takes about 30 to 40 minutes, making it a fantastic option for a quick yet impressive weeknight meal.

Final Thoughts

There’s just something so satisfying about the Street Corn Chicken Rice Bowl that makes it feel like a special meal you can enjoy any day of the week. The way the flavors meld from smoky sautéed corn to tender chili-kissed chicken, all rounded out with creamy avocado and tangy lime, hits every note for a truly comforting dish. So go ahead, try this recipe soon—you’ll find yourself coming back to it again and again, just like I do!

Street Corn Chicken Rice Bowl Recipe

★★★★★

4.8 from 19 reviews

Author: Lila
Total Time: 35 minutes
Yield: 4 servings 1x

Diet: Low Fat

Print Recipe

Description

A flavorful and vibrant Street Corn Chicken Rice Bowl combining tender seasoned chicken, smoky sautéed corn, fragrant jasmine rice, creamy avocado, fresh cilantro, tangy lime, and crumbly cotija cheese for a refreshing and satisfying meal perfect for any day of the week.

Instructions

Cook the rice: Follow the package instructions to cook 1 cup of jasmine or basmati rice. This will serve as the base of the bowl while you prepare the other ingredients.
Season the chicken: Pat dry the boneless skinless chicken breasts and season evenly with salt, pepper, and 1 teaspoon of chili powder to infuse the meat with a flavorful kick.
Cook the chicken: Heat a splash of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until they reach an internal temperature of 165°F and are no longer pink inside.

Sauté the corn: When the chicken is nearly done, add 1 cup of fresh or frozen corn to the same skillet to pick up the smoky flavors. Sauté for 3-5 minutes until slightly caramelized and smoky.
Rest and chop the chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain its juices. Then chop into bite-sized pieces.
Combine the ingredients: In a large bowl, mix the cooked rice, sautéed corn, chopped chicken, chopped cilantro, and lime juice. Toss gently to combine all the vibrant flavors.

Assemble the bowls: Divide the mixture into serving bowls and top each with slices of fresh avocado and a generous sprinkling of cotija or feta cheese for a creamy, tangy finish.

Notes

You can substitute jasmine rice with brown rice or quinoa for a healthier twist.
For extra heat, add a dash of cayenne pepper or sprinkle with sliced jalapeños.

Frozen corn works well if fresh corn is not in season; just thaw before sautéing.
Use lime zest along with juice for an additional citrusy aroma.
This bowl can be easily meal prepped and stored in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course

Method: Sautéing and Boiling
Cuisine: American with Mexican influences

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)

Calories: 450 kcal
Sugar: 3 g
Sodium: 380 mg

Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g

Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 7 g

Protein: 35 g
Cholesterol: 75 mg

Keywords: street corn chicken bowl, chicken rice bowl, corn rice bowl, easy dinner recipe, healthy chicken bowl, Mexican-style chicken bowl