Name: Irresistible Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons fresh lime juice; 2 teaspoons ground cumin; 2 teaspoons chili powder; Salt and pepper to taste; 1 cup jasmine rice; 1 cup fresh sweet corn (or frozen); 2 tablespoons olive oil; 2 ripe avocados, diced; 1/2 cup chopped cilantro (optional); 1/2 cup sour cream or Greek yogurt (optional)

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Introduction

This Irresistible Street Corn Chicken Rice Bowl combines juicy grilled chicken with sweet sautéed corn and creamy avocado for a fresh and satisfying meal. It’s packed with vibrant flavors and perfect for an easy weeknight dinner or meal prep.

A bowl filled with three main layers: the bottom layer is fluffy white rice with some corn kernels mixed in, giving a soft and slightly glossy texture; the middle layer consists of golden-brown grilled chicken pieces, some with dark char marks, spread evenly on top of the rice; the top layer is bright yellow corn scattered across, fresh chopped green herbs sprinkled all over, and a smooth white sauce drizzled lightly on the chicken and herbs, creating a fresh and colorful look, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh sweet corn (or frozen)
2 ripe avocados, diced
1 cup jasmine rice
2 tablespoons fresh lime juice
1/2 cup chopped cilantro (optional)
2 teaspoons ground cumin
2 teaspoons chili powder
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup sour cream or Greek yogurt (optional)

Instructions

Step 1: Marinate the chicken in a mixture of lime juice, ground cumin, chili powder, salt, and pepper for at least 30 minutes to infuse flavor.
Step 2: Rinse the jasmine rice under cold water, then cook according to package instructions, typically about 18 minutes, until tender.
Step 3: Heat olive oil in a skillet over medium heat and sauté the corn until golden and slightly caramelized, about 5 to 7 minutes.
Step 4: Grill the marinated chicken on medium-high heat for 6 to 7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Step 5: Assemble the bowls by layering a base of jasmine rice, then topping with sliced grilled chicken, sautéed corn, diced avocado, and a squeeze of fresh lime juice.
Step 6: Garnish with chopped cilantro if desired and serve warm. Add a dollop of sour cream or Greek yogurt for extra creaminess.

Tips & Variations

For extra smoky flavor, try grilling the corn along with the chicken instead of sautéing it.
Swap jasmine rice for brown rice or quinoa for a healthier grain alternative.
Add a sprinkle of crumbled cotija or feta cheese for a tangy finish.
If you prefer some heat, include sliced jalapeños or a drizzle of hot sauce on top.
Use fresh lime juice to brighten flavors, but bottled lime juice works in a pinch.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the rice and chicken gently in the microwave or on the stovetop. Add fresh avocado and cilantro just before serving to keep them fresh.

How to Serve

A white bowl filled with four layers starting from the bottom with white cooked rice, a layer of bright yellow corn scattered evenly, topped with grilled chicken pieces that show a golden brown char with a slightly crisp texture, and finished with fresh green chopped cilantro and white creamy sauce drizzled over the chicken. Lime wedges sit on the edge of the bowl adding a touch of green, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just thaw it before sautéing, and cook until heated through and slightly golden.

How can I tell when the chicken is fully cooked?

The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, ensure the juices run clear and the meat is no longer pink inside.