Effortless Street Corn Chicken Bowl

This Effortless Street Corn Chicken Rice Bowl brings together vibrant flavors and satisfying textures into a colorful meal that's perfect for busy weeknights. Combining tender seasoned chicken, sweet charred corn, fluffy aromatic rice, and creamy avocado, it hits the spot every time without demanding hours in the kitchen.

I first cooked this on a hectic evening when I needed something quick but comforting. It instantly became a family favorite, with everyone asking for seconds, and I love that it's easily customizable to what's on hand or in season.

Ingredients

• Chicken breast: about one pound as a lean protein source choose fresh or highquality packaged chicken for best flavor
• Rice: one cup jasmine or basmati preferred for aroma and fluffiness jasmine rice gives a slightly sticky texture
• Corn: one cup fresh or frozen for natural sweetness and slight crunch fresh corn works beautifully in season but frozen is a great yearround option
• Avocado: one large for creamy texture and healthy fats pick a ripe, slightly soft avocado for easy slicing and full flavor
• Cilantro: quarter cup chopped to brighten and freshen fresh cilantro is ideal but parsley can substitute if you prefer milder herb flavor
• Lime: one juiced for tart acidity to balance richness always opt for fresh limes when possible to enhance zing
• Cheese: half cup cotija or feta provides salty crumbly texture cotija is traditional in Mexican street corn but feta works deliciously as well
• Chili powder: one teaspoon adds warmth and gentle heat adjust to taste or swap with paprika for less spice
• Salt and pepper: to season as needed and bring out all the flavors fully
• Sour cream: two tablespoons offers tang and creaminess
• Mayonnaise: one tablespoon lends richness and smooth texture
• Fresh lime juice: a squeeze adds brightness
• Pinch of chili powder: for a touch of heat
• Salt and pepper: to taste rounds out the flavors nicely

Instructions

Cook the Rice:

Begin by cooking your chosen rice according to the package directions. This normally takes about fifteen to twenty minutes depending on the type of rice. While it cooks, prepare the rest of your ingredients so dinner comes together efficiently.

Prepare the Chicken:

Pat the chicken breasts dry and season evenly on both sides with salt pepper and chili powder. Heat a skillet over medium heat and add a drizzle of olive oil. When hot add the chicken and cook for five to seven minutes on each side until golden brown on the outside and cooked through inside with no pink remaining. Allow the chicken to rest on a plate for a few minutes before slicing.

Sauté the Corn:

In the same skillet used for the chicken but after it finishes add the corn kernels. Sauté for three to five minutes stirring occasionally until the corn is slightly charred and smoky in flavor. This elevates the sweetness and adds a nice smoky crunch that complements the chicken.

Chop and Mix:

Slice the rested chicken into bitesized pieces. In a large bowl combine the cooked rice sautéed corn chopped chicken chopped cilantro and freshly squeezed lime juice. Gently toss everything together to distribute flavors evenly.

Serve and Garnish:

Divide the mixture into individual serving bowls. Top with slices of ripe avocado and sprinkle with crumbled cotija or feta cheese. Finish by drizzling the creamy lime dressing generously over each bowl for a creamy tang that brightens the whole dish.

My favorite ingredient here has to be the fresh corn. There is something about lightly charred corn kernels that instantly transport me to summer cookouts with family. One time during a backyard gathering I served this bowl and it was the hit of the party. Everyone loved how the sweet smoky corn and creamy avocado played together with the tender chicken and zesty dressing.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Keep avocado and creamy dressing separate if possible to maintain freshness and prevent browning. The rice and chicken freeze well for up to three months but avoid freezing avocado or dressing as the texture and flavor suffer.

Ingredient Substitutions

Turkey or tofu can replace chicken for a different protein profile or vegetarian option. Quinoa or cauliflower rice are great alternatives if you want to reduce carbs or add more fiber and nutrients. Try parsley instead of cilantro if you prefer a more delicate herb flavor. Dairyfree cheese or nutritional yeast works well for a vegan version skipping the cotija entirely.

Serving Suggestions

Serve the bowl inside warm corn or flour tortillas for an easy taco night twist. Add the mixture over a bed of mixed greens to turn it into a vibrant salad. Pack the components separately during meal prep for quick grabandgo lunches during a busy week.

Quick to make and full of bright flavor this bowl is perfect for weeknight dinners and easy meal prep. Customize veggies and protein to suit your family and seasonality.

Common Questions About the Recipe

→ Can I use leftover chicken for this dish?

Yes, leftover chicken works well and speeds up preparation while maintaining great flavor.

→ What rice is best for this bowl?

Jasmine or basmati rice works best for aroma and texture, but quinoa or cauliflower rice are great low-carb options.

→ How do I adjust the spice level?

Modify the amount of chili powder to suit your taste; reduce or omit for mild flavors.

→ Can this be made vegetarian or vegan?

Yes, swap chicken for tofu or plant-based alternatives, and use dairy-free cheese or omit cheese for a vegan option.

→ How should leftovers be stored?

Store in airtight containers refrigerated up to 4 days. Avoid freezing avocado for best texture.

→ Is this dish suitable for meal prep?

Absolutely, it stores well and tastes great when components are kept separate for freshness.