My Go-To Street Corn Chicken Rice Bowl ❤️🌽🍚

Name: Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breast; 1 cup jasmine rice; 1 cup fresh or frozen corn; 1 large avocado; ¼ cup chopped cilantro; Juice of 1 lime; ½ cup crumbled cotija or feta cheese; 1 teaspoon chili powder; Salt and pepper to taste

Okay, so have you ever needed a meal that’s like a warm hug but also kind of a party in your mouth? I mean, who hasn’t, right? This Street Corn Chicken Rice Bowl is totally *that* dish! It’s basically my culinary therapy session.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you and me in the grocery store, cart full of snacks we didn’t plan on buying (whoops), and we’re hunting down the stuff for this bowl.

– Chicken Breast (about 1 pound): You wanna go boneless and skinless for this—just makes life easier. But hey, if you’re feeling some tofu vibes, totally go for that!

– Rice (1 cup): Jasmine or basmati, yes please! The aroma is *chef’s kiss*. But if you’re on that health kick, quinoa works too!

– Corn (1 cup): Fresh if you can find it, but frozen works just as well! Canned corn in a pinch? No problem! We’re not judging here.

– Avocado (1 large): You’ll want it creamy, trust me. But guac works too if you’ve got some lying around!

– Cilantro (¼ cup, chopped): This gives it a fresh pop. But if cilantro isn’t your jam, parsley is a solid alternative.

– Lime (1, juiced): Fresh lime juice is everything. Use bottled if you’re in a bind, but really, fresh is just better.

– Cheese (½ cup): Cotija is my fave, but feta will do nicely. Or skip it altogether if you’re vegan!

– Chili Powder (1 teaspoon): Adds a nice kick! Adjust it for your spice tolerance, or swap for paprika if you’re feeling mild.

– Salt and Pepper: To taste, duh.

So Here’s Why I Make This Constantly

Okay, picture this: one rainy Tuesday evening, I was just trying to make something quick and cozy. The usual suspects were in my fridge—chicken, some corn, and oh wait, look at that lime! Suddenly, I’m having a mini fiesta in my kitchen. I whipped this bowl together in like 30 minutes (because who has time for long recipes, am I right?).

I sat down with my bowl, and it was like instant happiness. Every bite took me back to summer BBQs and taco nights with friends. Now, it’s like my go-to meal for everything — bad day? Reward? Just hungry? THIS.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up—this is the game-changer: *sauté the corn in the same skillet after the chicken*! You’ll get that little smoky flavor that just makes everything pop! Seriously, it elevates the whole dish. Like, don’t skip this. You’ll regret it!

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the chicken— no one likes dry chicken! Cook it until it’s just no longer pink, and let it rest before chopping.

2. Rice timing: Start cooking the rice first! Multi-task like a pro and save time!

3. Corn love: If you’re using frozen corn, give it a minute to thaw, or else it’ll just steam and not get that nice char.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (like, who are you?!), just pop everything in an airtight container and it’ll be good for about 3 days in the fridge. Pro tip: store the avocado and cheese separately unless you want a mushy mess!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this bowl, you’ll def enjoy:

– Taco Tuesday Salad: All the taco feels without the shell!
– Mediterranean Quinoa Bowl: So fresh and filling!
– One-Pan Fajita Chicken Rice: It’s basically a fiesta in a pan, and you’ll love it.

So, what do you think? Are you ready to dive into this bowl of goodness, or what? Let’s chat about your favorite easy recipes! 😋

Street Corn Chicken Rice Bowl

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Experience a burst of flavor with this Street Corn Chicken Rice Bowl, featuring tender marinated chicken, smoky grilled corn, and a zesty lime sauce served over fluffy rice. Inspired by traditional Mexican elote, this dish is perfect for lunch or dinner, bringing together vibrant textures and just the right amount of spice for a satisfying meal.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2 to 3 1x
Category: Main
Method: Sautéing
Cuisine: Mexican

Ingredients

Scale

1 pound boneless, skinless chicken breast
1 cup jasmine rice
1 cup fresh or frozen corn
1 large avocado
¼ cup chopped cilantro
Juice of 1 lime
½ cup crumbled cotija or feta cheese
1 teaspoon chili powder
Salt and pepper to taste

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Instructions

Cook the jasmine rice according to package instructions.
Season the chicken with salt, pepper, and chili powder. Heat olive oil in a skillet over medium heat and cook chicken for 5-7 minutes per side until no longer pink.
Add corn to the skillet during the last few minutes of cooking and sauté until slightly charred.
Let the chicken rest before chopping into bite-sized pieces. In a bowl, combine rice, sautéed corn, chicken, cilantro, and lime juice.
Serve in bowls topped with sliced avocado and crumbled cheese.