If you’re craving a dish that effortlessly combines vibrant flavors, fresh textures, and a touch of zest, you’re going to fall head over heels for this Street Corn Chicken Rice Bowl Recipe. It’s an easy-to-make, utterly satisfying bowl loaded with juicy chicken, sweet grilled corn, creamy avocado, and just enough spice to keep your taste buds dancing. Whether you’re cooking for a quick weeknight dinner or hosting friends for a casual meal, this recipe never fails to impress with its colorful presentation and mouthwatering taste.
Ingredients You’ll Need
This recipe features a handful of simple but essential ingredients that come together beautifully. Each component plays a vital role: the chicken for hearty protein, corn for that signature sweetness and crunch, and fresh avocado and cilantro that add creamy and herbaceous notes.
- Cooked rice (2 cups): The perfect base that soaks up all the delicious flavors and makes this dish wonderfully filling.
- Chicken breast, diced (1 lb): Lean and tender, it’s the star protein that pairs perfectly with the spices.
- Sweet corn (1 cup): Grilled or canned, this adds a burst of sweetness and a bit of smoky charm.
- Red bell pepper, diced (1): Adds vibrant color and a slight crunch for contrast.
- Avocado, sliced (1): Creamy and rich, it cools down the spice and rounds out the flavors beautifully.
- Cilantro, chopped (1/2 cup): Fresh and fragrant, it brings a wonderful brightness every bite needs.
- Lime, juiced (1): Essential for that tangy kick that brightens the entire bowl.
- Olive oil (2 tbsp): For cooking the chicken and bringing all the flavors together smoothly.
- Chili powder (1 tsp): Adds warmth and a little heat, perfectly balanced.
- Salt and pepper to taste: Simple seasonings that enhance every ingredient.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Sauté the Chicken
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced chicken, chili powder, salt, and pepper. Sauté the chicken until it’s beautifully browned and cooked through, giving this dish a savory foundation filled with tender bites.
Step 2: Add the Corn and Bell Pepper
Next, stir in the sweet corn and diced red bell pepper. Cook everything together for about 3 to 4 more minutes. This step allows the natural sweetness of the corn to mingle with the smoky chili and the slight crispness of the bell pepper, making every mouthful delightful.
Step 3: Combine with Rice and Lime
Remove the skillet from heat and transfer the cooked mixture into a bowl with the cooked rice. Pour the fresh lime juice over everything and give it a good toss. The lime juice adds a fresh, zesty lift that ties the whole bowl together perfectly.
Step 4: Top and Serve
Finally, crown your creation with sliced avocado and a generous sprinkle of chopped cilantro for that creamy and bright finishing touch. Now your Street Corn Chicken Rice Bowl Recipe is ready to enjoy—full of color, texture, and flavor that will have you coming back for seconds.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
A handful of fresh garnishes can take your bowl to the next level. Try adding a dollop of sour cream or a sprinkle of cotija cheese for extra creaminess and tang, or scatter some thinly sliced green onions for a mild onion bite. These simple additions make every serving feel special.
Side Dishes
Keep your sides light to complement this wholesome bowl. A crisp green salad with a citrus vinaigrette or some crunchy tortilla chips with salsa would highlight the fresh and lively flavors without overwhelming your meal.
Creative Ways to Present
Serve this bowl in colorful ceramic dishes or mason jars for a casual yet festive vibe. Layer the ingredients instead of mixing them for a pretty presentation that lets each element shine on its own. This is perfect for impressing guests or meal prepping with style.
Make Ahead and Storage
Storing Leftovers
You can easily store any leftover Street Corn Chicken Rice Bowl Recipe in an airtight container in the refrigerator for up to 3 days. Keep the avocado and any fresh garnishes separate if you want to maintain their texture and color.
Freezing
This rice bowl is best enjoyed fresh due to the avocado, but you can freeze the cooked chicken and rice mixture (without the avocado and cilantro) for up to 2 months. Make sure to store it in a freezer-safe container and thaw overnight in the fridge before reheating.
Reheating
Warm your leftovers gently in a skillet or microwave. Add a sprinkle of water to keep the rice moist and toss in fresh avocado and cilantro after reheating to revive the dish’s freshness.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works great in this recipe and adds a nuttier flavor and more fiber. Just be sure it’s fully cooked before combining with the chicken and veggies.
What can I substitute for fresh corn?
If fresh or grilled corn isn’t available, canned corn is a fantastic stand-in. Just drain it well before adding to reduce excess moisture and still enjoy the sweetness.
Is it possible to make this dish vegetarian?
Yes! Replace the chicken with black beans or grilled tofu to keep it hearty and protein-packed without sacrificing the bold flavors of the Street Corn Chicken Rice Bowl Recipe.
How spicy is this recipe?
The chili powder provides a mild warmth, but it can easily be adjusted to your heat preference by adding more or less, or incorporating a pinch of cayenne pepper for an extra kick.
Can I prepare this recipe ahead of time for meal prep?
Definitely! This bowl keeps well for quick lunches or dinners. Just wait to add the avocado and cilantro until right before serving to maintain freshness and flavor.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe is a bright, flavorful dish that brings a bit of sunshine to your table any day of the week. It’s simple, delicious, and colorful — everything you want in a meal. Give it a try and watch it quickly become one of your favorite easy dinners to share with friends and family.
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This vibrant Street Corn Chicken Rice Bowl combines tender, spiced chicken with sweet corn, fresh bell peppers, and creamy avocado, all served over a bed of fluffy rice. Enhanced with zesty lime juice and fresh cilantro, it’s a flavorful and wholesome meal perfect for a quick lunch or dinner.
Ingredients
Protein and Vegetables
- 1 lb chicken breast, diced
- 1 cup sweet corn, grilled or canned
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
Grains
- 2 cups cooked rice
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, juiced
Instructions
- Heat oil: In a large skillet, heat the olive oil over medium heat until shimmering, preparing the base for cooking the chicken.
- Cook chicken: Add diced chicken to the skillet along with chili powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-8 minutes.
- Add vegetables: Stir in the sweet corn and diced red bell pepper. Continue cooking for an additional 3-4 minutes until the vegetables are heated through but still crisp.
- Combine with rice: In a large bowl, mix the cooked rice, the chicken and vegetable mixture, and the lime juice, tossing gently to blend flavors evenly.
- Garnish and serve: Top the rice bowl with sliced avocado and chopped cilantro just before serving to add freshness and creaminess to the dish.
Notes
- Use grilled corn for a smokier flavor or canned corn for convenience.
- Adjust chili powder to your preferred spice level.
- Can substitute chicken breast with turkey or tofu for variation.
- Serve with a side of black beans for extra protein and fiber.
- Leftovers can be refrigerated up to 3 days and reheated on the stovetop or microwave.
