Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl brings together everything I crave in a quick meal plenty of protein fluffy rice and a burst of zesty flavors inspired by Mexican elote. The dish is both cozy and refreshing and it comes together in just half an hour making it my savior on busy weeknights.

The first time I made this was for a family movie night. It disappeared in minutes and now my friends always hope I will bring it for potlucks.

Ingredients

• Boneless skinless chicken breast: brings lean protein and a juicy texture look for chicken with a pink fresh color
• Jasmine or basmati rice: gives a fragrant fluffy base rinse your rice before cooking for the best texture
• Fresh or frozen corn: adds mild sweetness and smoky notes when sauteed opt for kernels with a bright yellow hue
• Large avocado: for creaminess and healthy fats choose one that yields slightly to pressure but is not mushy
• Fresh cilantro: adds a bright herby layer pick vibrant green leaves for the most flavor
• Lime juiced: brings needed tang and helps balance the richness choose limes with smooth skin that feel heavy for their size
• Cotija or feta cheese: gives a salty tangy finish pick blocks and crumble yourself for fresher taste
• Chili powder: deepens and warms everything use a fresh blend for real flavor kick
• Olive oil: for richness and to help develop those golden edges pick extra virgin for flavor
• Salt and pepper: classic essential to elevate every ingredient use freshly ground pepper when possible

Instructions

Cook the Rice:

Prepare your jasmine or basmati rice according to the package instructions. Rinsing thoroughly helps the grains stay separate and fluffy

Season and Cook the Chicken:

Pat your chicken breasts dry and season both sides with salt pepper and chili powder making sure every bit is coated. Heat a skillet on medium add a splash of olive oil. When hot lay the chicken in the pan and cook five to seven minutes per side. You want a nice golden surface and juicy interior. Use a meat thermometer to check it hits 165 degrees Fahrenheit

Char the Corn:

When the chicken nears done scoot it aside and toss your corn into the skillet. Sauté for three to five minutes stirring occasionally. The goal is a slight char and smoky aroma without overcooking

Rest and Chop the Chicken:

Once cooked let the chicken rest for a few minutes to lock in juices. Slice into bite sized pieces

Combine Everything:

Get a large bowl place in the steaming rice add the charred corn and chopped chicken sprinkle in plenty of cilantro and squeeze the lime juice over. Toss until mixed and fragrant

Serve and Finish:

Scoop the mixture into individual bowls and top with sliced avocado and a generous sprinkle of cotija or feta cheese. If you like hit with a final squeeze of lime

Cotija has become my go to cheese because its flavor brings the whole dish together in every bite. The first time I tried this bowl I was instantly hooked and my little cousin begged for the recipe so he could meal prep for college.

Storage Tips

Store the rice chicken and corn mixture together in airtight containers for up to four days in the fridge. Keep the avocado and fresh toppings separate to avoid mushiness. Reheat gently in the microwave or over low heat with a splash of water to maintain moisture

Ingredient Substitutions

Swap in turkey breast or seasoned tofu if you want to go lighter or vegetarian. Feta stands in well for cotija when shopping at regular grocers. If cilantro is not your favorite try flat leaf parsley for freshness

Serving Suggestions

Load into meal prep containers for grab and go lunches. For fun presentation serve with lime wedges extra cheese or even a swirl of hot sauce. Pair with a crisp side salad or tortilla chips if you want extra crunch

Cultural Twist

Inspired by Mexican elote this bowl borrows its bright bold flavors from classic street corn stalls. Elote is a fixture at summer fairs and backyard gatherings and this recipe captures those tastes in a modern weekday meal

Seasonal Adaptations

Use grilled fresh corn sliced off the cob in summer months Add diced tomatoes or ripe peppers in late summer for color Swap in roasted sweet potato when corn is out of season

Success Stories

Several friends have used this for meal prepping during busy semesters and one mom told me her picky eaters could not get enough. This is the kind of lowstress meal you will make over and over without getting bored.

This rice bowl is sure to become a weeknight favorite. Enjoy every bold flavorful bite and do not be surprised when everyone asks for seconds.

Common Recipe Questions

→ How do I get the corn smoky?

Use a hot skillet and sauté the corn until it has golden brown edges, stirring occasionally. For extra smokiness, use a grill or broiler.

→ Can I substitute another protein for chicken?

Yes, turkey breast or tofu work well. Adjust the cooking time and season both with the same blend for balanced flavors.

→ What rice is best for this bowl?

Jasmine or basmati rice offers a tender texture and light aroma, complementing the elote-inspired toppings perfectly.

→ How can I store leftovers?

Keep components separate, especially the avocado, to maintain freshness. Assemble just before serving for best results.

→ How do I know if the chicken is cooked through?

Use a meat thermometer; the internal temperature should reach 165°F. Let the chicken rest before slicing to retain juices.