Street Corn Chicken Rice Bowl

recipe image of a realistic top down mise en place shot showing corn kernels grilled chicken breast jasmine rice lime juice cilantro chili powder cumin garlic onion bell peppers cheese sour cream avocado black beans corn tortillas jalapeños and pico de gallo arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Street Corn Chicken Rice Bowl

A vibrant and satisfying street corn chicken rice bowl that captures the essence of a summer evening. This easy-to-make recipe combines smoky charred corn, tender seasoned chicken, and fluffy rice with a creamy, tangy finish.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Rice

1.75 cups Water
1 cup Jasmine Rice
Pinch Salt

For the Chicken

1 lb Grilled Chicken Breast or thighs, if you prefer
1 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
to taste Salt
to taste Pepper

For the Corn Mixture

2 cups Corn Kernels fresh or frozen
1 tbsp Olive Oil
1/2 cup Onion diced
1/2 cup Bell Peppers diced
2 cloves Garlic minced
2 tbsp Lime Juice
1/4 cup Cilantro chopped

For the Crema

1/3 cup Sour Cream or Greek yogurt for a lighter option
2 tbsp Mayo
1 tbsp Lime Juice
Pinch Salt

Optional Toppings

1 avocado Avocado sliced
1/4 cup Cheese cotija or feta, crumbled
1 jalapeño Jalapeños sliced
1/2 cup Pico de Gallo
1/2 cup Black Beans canned
4 corn tortillas Corn Tortillas warm

Equipment

Large skillet,
small saucepan,
Mixing bowl

Method

Cook the Rice

Season and Cook the Chicken

Char the Corn

Make the Crema

Assemble the Bowls

Notes

This recipe is naturally gluten-free as written. For a dairy-free version, use a plant-based sour cream and skip the cheese. For a low-carb version, serve over cauliflower rice instead of jasmine rice.