Name: Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 medium boneless, skinless chicken breasts; 1 cup cooked rice (white, brown, or cauliflower); 1 cup corn kernels (fresh, frozen, or canned); 2 tablespoons olive oil; 1 small red onion, diced; 2 cloves garlic, minced; Juice of 1 lime; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 cup Greek yogurt (or sour cream); 1/4 cup Cotija cheese or feta, crumbled; 1/4 cup fresh cilantro, chopped; 1 avocado, sliced; Salt and pepper to taste

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This Street Corn Chicken Rice Bowl is my go-to when I need something quick, hearty, and full of flavor. Inspired by the bold and tangy taste of Mexican street corn (elote), this bowl combines juicy seasoned chicken, roasted corn, creamy avocado, and zesty lime all over a bed of fluffy rice. It’s a perfect mix of comfort and freshness, and it never disappoints.

Street Corn Chicken Rice Bowl

Why I Love This Recipe

I like how this bowl brings so many textures and flavors into one meal — it’s creamy, crunchy, tangy, and a little spicy. I don’t need any complicated prep or special equipment to make it, which makes it ideal for weeknights. It also works great for meal prepping because the components store well and taste just as good the next day. Whether I’m after a filling lunch or a balanced dinner, this recipe always fits.

Ingredients

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

2 medium chicken breasts, boneless and skinless
1 cup cooked rice (white, brown, or cauliflower rice)
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons olive oil
1 small red onion, diced
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup Greek yogurt (or sour cream)
1/4 cup Cotija cheese or feta, crumbled
1/4 cup fresh cilantro, chopped
1 avocado, sliced
Salt and pepper to taste

Directions

Cook the Rice
I cook the rice according to package instructions and set it aside to stay warm.
Prepare the Chicken
I season the chicken breasts with salt, pepper, chili powder, and cumin.
Cook the Chicken
In a large skillet over medium-high heat, I heat a tablespoon of olive oil. I cook the chicken for 6–8 minutes per side until fully cooked and golden. After that, I let it rest for 5 minutes before slicing.
Sauté the Corn
Using the same skillet, I add a little more olive oil if needed. I sauté the corn and red onion until lightly charred, then add garlic and cook for another 1–2 minutes.
Mix the Base
I combine the cooked rice, corn, and onion mixture in a bowl. I squeeze in lime juice and toss everything to coat.
Assemble the Bowls
I divide the rice mixture into bowls, top with sliced chicken, avocado, Greek yogurt, and crumbled cheese. I sprinkle fresh cilantro over everything.
Serve
I serve right away with extra lime wedges on the side.

Servings and Timing

This recipe makes about 2 to 3 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetarian Option: I swap the chicken for black beans or grilled tofu.
Low-Carb Version: I use cauliflower rice instead of traditional rice.
Extra Spice: I toss in jalapeños or drizzle hot sauce over the top.
Taco Style: I wrap everything up in warm tortillas.
Salad Bowl: I serve everything over a bed of mixed greens instead of rice.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: I microwave individual portions or warm them in a skillet on the stove.
Make-Ahead: I cook the chicken, rice, and corn ahead and assemble bowls just before serving.

FAQs

How do I keep the chicken from drying out?

I avoid overcooking by using medium-high heat and checking for an internal temp of 165°F. Resting the chicken before slicing also helps it stay juicy.

Can I make this recipe dairy-free?

Yes, I skip the cheese and use a dairy-free yogurt alternative instead of Greek yogurt.

What kind of rice works best?

I usually use white rice for a classic bowl, but brown rice adds fiber, and cauliflower rice is great if I want a low-carb version.

Is this bowl freezer-friendly?

The cooked chicken and rice freeze well, but I avoid freezing fresh toppings like avocado or yogurt. I store those separately and add them fresh when ready to eat.

Can I grill the chicken instead?

Absolutely. I sometimes grill the chicken for extra char and smokiness — it complements the corn beautifully.

Conclusion

This Street Corn Chicken Rice Bowl brings together everything I love in a single dish — vibrant flavor, healthy ingredients, and easy prep. Whether I need a quick dinner or a ready-to-go lunch, this bowl keeps me full and satisfied. I like switching up the ingredients based on what I have at home, which keeps it exciting every time I make it.