This Street Corn Chicken Rice Bowl offers a deliciously fresh and easy meal option packed with smoky corn, seasoned chicken, and vibrant Mexican-inspired elote flavors. Perfect as a Mexican Street Corn Bowl or a hearty Chicken and Corn Rice Bowl, this dish combines high-protein ingredients with bright, zesty notes for a satisfying and healthy lunch or dinner. Enjoy the bold flavors of street corn and tender chicken layered over fluffy rice in this wholesome street corn recipe.
Season the chicken breasts with salt, pepper, and chili powder.
Heat a large skillet over medium heat and add a splash of olive oil.
Add the chicken to the skillet and cook for 5-7 minutes on each side until cooked through and no longer pink (165°F internal temperature).
When the chicken is almost done, add the corn to the skillet and sauté for 3-5 minutes until slightly smoky.
Remove the chicken and allow it to rest for a few minutes, then chop into bite-sized pieces.
In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.
Divide the mixture into serving bowls.
Top each bowl with sliced avocado and a sprinkling of cotija or feta cheese.
Serve immediately or store components separately for meal prep.
Notes
Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Fresh lime juice enhances flavor better than bottled. You can substitute turkey or tofu for protein alternatives. Store avocado separately to prevent browning when meal prepping.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
1 thought on “Street Corn Chicken Rice Bowl: Irresistibly Fresh and Easy”
Comments are closed.