Street Corn Chicken Rice Bowl

Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 cup fresh sweet corn kernels (or frozen, thawed); 2 ripe avocados, diced; 1 cup jasmine rice (uncooked); 2 tablespoons fresh lime juice (about 1–2 limes); 1/2 cup chopped cilantro (optional); 2 teaspoons ground cumin; 2 teaspoons chili powder; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup sour cream or Greek yogurt (optional)

There’s a moment when the sizzle of corn in a hot skillet meets the citrusy lift of lime-marinated chicken — that’s the first breath of this Street Corn Chicken Rice Bowl. Imagine warm, fragrant jasmine rice steaming beneath tender slices of charred chicken, sweet kernels kissed by smoke, and creamy pockets of ripe avocado. The aroma teases your appetite; each bite balances bright acidity, smoky spice, and lush, comforting textures. It’s the kind of dish that feels celebratory and homey at once — like summer evenings, backyard gatherings, or a weekday dinner that somehow feels special.

If you love filling, bowl-style meals with bold flavors, you might also enjoy this take on creamy smothered chicken and rice, which leans into comforting creaminess with a different flavor profile.

At a Glance

Prep Time: 15–30 minutes (including 30 minutes marinating time)
Cook Time: 25 minutes
Total Time: 55–75 minutes (including marinating)
Servings: 4
Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Nutrition per serving (estimated — recipe yields 4 servings; nutrition shown without optional sour cream; estimates based on ingredient profiles from USDA FoodData Central and standard portion sizes):

Calories: ~670 kcal
Protein: ~59 g
Carbohydrates: ~51 g
Fat: ~24 g
Fiber: ~7 g
Sodium: variable (depends on added salt and whether you use salted ingredients)

Notes: These are approximate values. Exact numbers will change with chicken portion sizes, whether you use full-fat sour cream (adds ~60 kcal and ~6 g fat per serving if 1/2 cup total is used), and the exact rice yield. For general dietary guidance, refer to nutrition resources such as the USDA FoodData Central and Mayo Clinic recommendations for portion sizes and macronutrient goals.

Why You’ll Love It

This bowl hits multiple winning notes:

Flavor & texture contrast: smoky-sweet corn, tangy lime, and the creamy silk of avocado create a satisfying mouthfeel.
Crowd-pleasing and versatile: simple to scale up for guests yet quick enough for weeknight dinners.
Balanced and nourishing: high in protein from chicken, healthy monounsaturated fats from avocado and olive oil, and complex carbs from jasmine rice.
Seasonal joy: it’s especially delightful in late summer when corn and avocados are at their best, but it’s comforting year-round.

How to Make Street Corn Chicken Rice Bowl

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup fresh sweet corn kernels (or frozen, thawed)
2 ripe avocados, diced
1 cup jasmine rice (uncooked)
2 tablespoons fresh lime juice (about 1–2 limes)
1/2 cup chopped cilantro (optional)
2 teaspoons ground cumin
2 teaspoons chili powder
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup sour cream or Greek yogurt (optional; for a creamy drizzle)

Optional ingredients & substitutions

Swap jasmine rice for brown rice or cauliflower rice (for lower carbs).
Use boneless, skinless chicken thighs for juicier meat.
Replace sour cream with Greek yogurt for tang and extra protein.
Add crumbled cotija or feta for a salty, creamy finish.
For a vegan version, replace chicken with grilled tempeh or charred tofu and use dairy-free yogurt.

Step-by-step Instructions

Marinate the chicken: In a bowl, combine lime juice, ground cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken breasts, coat evenly, and marinate at least 30 minutes (or up to 4 hours in the fridge).
Rinse the rice: Rinse 1 cup jasmine rice under cold water until water runs clear; this prevents stickiness. Cook according to package instructions (generally 1 cup rice to 1.25–1.5 cups water, simmer ~18 minutes), then fluff with a fork and keep warm.
Sauté the corn: In a skillet over medium heat, warm 1 tablespoon olive oil. Add corn kernels and a pinch of salt; sauté until golden and slightly charred, about 5–7 minutes. For extra smokiness, finish under a broiler for 1–2 minutes or use a grill pan.
Cook the chicken: Heat remaining 1 tablespoon olive oil on medium-high (skillet or grill). Cook the marinated chicken about 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.
Prep toppings: Dice avocados, chop cilantro, and mix sour cream or Greek yogurt with a squeeze of lime and a pinch of salt if using.
Assemble bowls: Divide rice among 4 bowls. Top with sliced chicken, sautéed corn, diced avocado, and a drizzle of the lime-yogurt or plain sour cream. Garnish with chopped cilantro and additional lime wedges.
Serve warm and enjoy.

Practical tips

Don’t over-marinate: citrus can “cook” chicken over very long periods; 30 minutes to 4 hours is ideal.
Check doneness with a reliable instant-read thermometer (165°F / 74°C).
Rest the chicken 4–5 minutes after cooking to retain juices.
To prevent avocado browning, dice just before serving and squeeze a little lime over the pieces.

If you want another bold bowl idea to rotate into your weekly lineup, check out my chicken alfredo garlic bread bowls for a richer, indulgent option: chicken alfredo garlic bread bowls.

Serving Suggestions

Family-style bowls: set out rice, chicken, corn, avocado, and toppings so everyone builds their own bowl.
Add crunch: top with toasted pepitas (pumpkin seeds) or crushed tortilla chips.
Cheese options: sprinkle cotija, queso fresco, or feta for salty contrast.
Sides: pair with a crisp green salad, pickled red onions, or warm tortillas for a taco-style twist.
Beverage pairings: a bright, citrusy white wine (Sauvignon Blanc) or an ice-cold Mexican lager complements the flavors; for non-alcoholic options, try lime agua fresca or iced tea.

How to Store

Room temperature: Do not leave cooked chicken or rice out at room temperature for more than 2 hours (1 hour if ambient temp >90°F). USDA food safety guidelines recommend limiting time in the danger zone (40–140°F).
Refrigeration: Store components separately in airtight containers for up to 3–4 days. Keep avocado separate and add fresh before serving for best texture.
Freezer: Cooked chicken and rice freeze well for 2–3 months in airtight, freezer-safe containers. Corn can also freeze; avocado does not freeze well (it turns mushy and discolors).

Pro Tips & Tricks

Best cut for juiciness: chicken thighs stay moister than breasts; if using thighs, reduce cooking time slightly.
Flavor layering: toast cumin and chili powder briefly in the pan before adding to the marinade to deepen their aroma.
Texture keys: char the corn properly — browning is flavor, not burn. For extra depth, toss corn with a touch of butter at the end.
Doneness cues: chicken should feel firm but springy; an instant-read thermometer is the most reliable tool.
Avocado ripeness: gently press at the stem end — it should yield slightly for perfect creaminess.

Fun Flavor Ideas

Southwest BBQ twist: toss cooked corn with a tablespoon of smoky BBQ sauce and top with chopped scallions.
Vegan swap: replace chicken with grilled marinated tempeh or portobello strips; use dairy-free yogurt for the drizzle.
Spicy kick: mix a teaspoon of chipotle in adobo into the marinade or add pickled jalapeños as a topping.
Mediterranean fusion: swap cumin and chili powder for smoked paprika and oregano, and top with olives and a drizzle of yogurt-tahini sauce.

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes — all core ingredients are naturally gluten-free. Just confirm spices and sour cream labels are certified gluten-free if you have celiac disease.

Q: What’s the best way to prevent rice from getting mushy?
A: Rinse the rice thoroughly, use the correct water-to-rice ratio, and avoid over-stirring while it cooks. Fluff with a fork after resting off heat.

Q: Can I prep components ahead for meal prep?
A: Absolutely. Cook rice and chicken up to 3 days ahead; store separately. Sauté corn and dice avocado just before serving for freshest texture.

Q: How can I lower calories/fat?
A: Use 1 chicken breast per serving or replace some rice with cauliflower rice; choose Greek yogurt instead of sour cream; use 1 tablespoon olive oil instead of 2.

Q: What can I do with leftovers?
A: Reheat chicken and rice together in a skillet with a splash of water or broth. Leftover bowls can also be turned into hearty salads or stuffed into warmed tortillas.

Conclusion

This Street Corn Chicken Rice Bowl is a dependable weeknight hero — bright lime, smoky corn, and creamy avocado come together in a satisfying, protein-forward bowl that’s both nourishing and craveable. I hope you give it a try and share your photos and tweaks.

For inspiration and alternative takes on the street corn bowl concept, see this lighter interpretation at Street Corn Chicken Rice Bowls – The Skinnyish Dish and a more classic, family-friendly version at Street Corn Chicken Rice Bowls | – Tastes Better From Scratch.