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Street Corn Chicken Rice Bowl

A delightful culinary creation combining crispy street corn, tender chicken, and fluffy rice, packed with flavors and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup cooked rice
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cooked chicken, shredded
Vegetables and Seasoning
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1 large lime, juiced
  • 1 teaspoon chili powder
  • to taste salt and pepper Adjust according to preference
Toppings (optional)
  • sour cream or yogurt For topping
  • Cotija cheese For topping, optional

Method
 

Preparation
  1. Cook your rice according to package instructions. Fluff it with a fork once cooked and set it aside.
  2. In a skillet over medium heat, add your corn. Cook until heated through and slightly golden, about 5 minutes. Optionally, you can char it a bit to enhance the flavor.
Mixing Ingredients
  1. In a large mixing bowl, combine the shredded chicken, diced red onion, and bell pepper along with the cooked corn.
  2. Add in lime juice, chili powder, salt, and pepper. Toss everything together so each component is well-coated.
Assembly and Serving
  1. Serve the prepared chicken and corn mixture over a generous scoop of cooked rice.
  2. Garnish with chopped cilantro and, if you’re feeling indulgent, a sprinkle of Cotija cheese and a dollop of sour cream or yogurt.
  3. Enjoy your Street Corn Chicken Rice Bowl hot!

Notes

Feel free to swap out proteins for grilled tofu or chickpeas for a plant-based version. Don’t skip the lime juice as it brightens the entire dish!