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–+ servings
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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition 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

            Nutrition

            Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15g

            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.
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