Street Corn Chicken Rice Bowl

This healthy Street Corn Chicken Rice Bowl brings together everything I love about quick weeknight dinners hearty protein from chicken vibrant freshness from sweet corn and all the bold flavors inspired by Mexican street corn. It is a complete meal in a bowl that really satisfies and is super easy to customize whether for lunch meal prep or a craveable family dinner.

The first time I made this I was looking for something fuss free that still packed a punch in flavor My family absolutely fell in love with it and now it is a weekly staple at our house

Ingredients

• Chicken breasts: provide lean protein for the base Choose boneless skinless and look for good color and freshness
• Rice: forms the hearty bed for everything Use white brown or cauliflower rice for a lighter twist Make sure it is fluffy and not mushy
• Corn kernels: bring bursts of juicy sweetness Frozen fire roasted works great or use fresh kernels cut from the cob in season
• Olive oil: helps the chicken and veggies brown nicely Choose extra virgin for best flavor
• Red onion: adds crunch and mild spice Look for firm onions with even color
• Garlic: is essential for its aromatic depth Freshly minced is best for maximum punch
• Lime juice: brightens and balances all the bold seasonings
• Chili powder: layers in warmth and that street corn vibe Go for a fresh spice mix
• Cumin: gives earthy backbone and an authentic Mexican element Use freshly ground if possible
• Greek yogurt: ties everything with creamy tang and a lighter touch than sour cream
• Cotija cheese or feta: gives salty crumbly character Choose Cotija for true street corn flavor
• Fresh cilantro: packs in color and herby brightness Always use freshly chopped for the best aroma
• Avocado: adds creamy richness and healthy fats Pick ripe but not mushy avocados
• Salt and pepper: round out and elevate every bite Use coarse kosher salt if available

Step by Step Instructions

Cook the Rice:

Prepare your choice of rice as you normally would following package directions Fluff it with a fork when done then cover to keep warm until you are ready to use

Season and Cook the Chicken:

Sprinkle the chicken breasts with salt pepper chili powder and cumin on both sides Press seasonings gently to help them adhere Heat a drizzle of olive oil in a large skillet over medium high Once hot add chicken and cook for about six to eight minutes per side until golden brown and cooked through Rest the chicken for five minutes before slicing into strips

Prepare the Corn Mixture:

If the skillet looks dry add a touch more olive oil to coat the bottom Toss in corn kernels and diced red onion Cook together over medium heat stirring often until corn looks a little charred and onions are soft and fragrant After about three to five minutes add minced garlic Keep stirring for one to two more minutes until the smell is irresistible

Combine Ingredients:

In a large bowl add the warm cooked rice with the sautéed corn onion and garlic Pour over the juice of one lime and toss everything together until the flavors are nicely combined

Assemble the Bowls:

Divide the rice mixture evenly among your serving bowls Layer sliced chicken breasts over the top Then add slices of avocado a big spoonful of Greek yogurt and a generous sprinkle of crumbled Cotija or feta cheese Finish with chopped cilantro for an herby pop

Serve and Enjoy:

Bring the bowls straight to the table while still warm Serve with extra lime wedges for a bright final squeeze Dig in and enjoy every bold bite

Save

I always reach for Cotija cheese the salty crumbly bits are what truly remind me of old summer street fairs with my family My kids love swirling it all together into a messy bowl

Storage Tips

These bowls keep well for up to three days in the refrigerator Store the rice chicken and veggie mixture separately from toppings like avocado yogurt and cilantro so everything stays fresh When ready to eat reheat the base then add cold garnishes for best texture

Ingredient Substitutions

No Cotija cheese Use feta for a similar tang or leave it out for dairy free meals You can swap out the rice for cauliflower rice to cut carbs or use quinoa for extra protein I sometimes use leftover grilled corn for a smoky bonus

Serving Suggestions

Serve with extra lime and hot sauce for those who love extra heat Warm tortillas on the side also taste amazing To make this party worthy set up all the toppings buffet style so everyone can build their own perfect bowl

A Nod to Street Food Traditions

These flavors pay tribute to Mexican elote grilled corn on the cob smeared with spices cheese and lime Turning these street food classics into a filling rice bowl means you get all those smoky tangy bursts in one easy family dinner

Recipe FAQs

→ What type of rice works best for this bowl?

Both white and brown rice work well, but you can also try cauliflower rice for a low-carb version.

→ Can I use frozen corn instead of fresh?

Yes, either fresh, frozen, or canned corn will deliver great flavor, especially when lightly charred.

→ Which cheese can I use if I don't have Cotija?

Feta is a tasty substitute that mimics the tangy, crumbly texture of Cotija cheese.

→ How do I make this bowl vegetarian?

Swap out the chicken for black beans or grilled tofu to create a meatless version that’s equally satisfying.

→ What toppings add the most flavor?

Fresh cilantro, avocado slices, tangy lime juice, Greek yogurt, and Cotija or feta cheese make for a vibrant finish.

→ Can I prepare this meal in advance?

Yes, prep all components ahead of time and assemble just before serving for easy, fresh bowls.