Description

This Street Corn Chicken Rice Bowl combines the bold, tangy flavors of Mexican street corn with juicy chicken, creamy avocado, and fluffy rice for a quick and hearty meal. It’s a satisfying blend of textures and tastes that’s perfect for lunch or dinner.

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

Cook Mode Prevent your screen from going dark

Instructions

Cook rice according to package instructions and keep warm.
Season chicken breasts with salt, pepper, chili powder, and cumin.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 6–8 minutes per side until golden and fully cooked. Let rest 5 minutes, then slice.
In the same skillet, add remaining olive oil if needed. Sauté corn and red onion until lightly charred, then add garlic and cook 1–2 minutes more.
Combine cooked rice with corn mixture in a large bowl. Squeeze lime juice over and toss to coat.
Assemble bowls with rice base, sliced chicken, avocado, yogurt, cheese, and cilantro.
Serve immediately with extra lime wedges if desired.

Notes

Swap chicken for black beans or tofu for a vegetarian version.
Use cauliflower rice for a low-carb option.
Add jalapeños or hot sauce for extra spice.
Wrap ingredients in tortillas for tacos.
Use mixed greens instead of rice for a salad bowl.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 5g
Sodium: 440mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg