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Street Corn Chicken Rice Bowl

A delightful fusion of charred corn, juicy chicken, and fluffy rice topped with zesty sauces, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Jasmine or basmati works great
  • 2 pieces chicken breasts, diced
  • 2 cups corn Fresh or frozen
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste Salt and pepper
Toppings
  • 1 piece avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • ½ cup sour cream or a dairy-free option
  • 1 piece lime, juiced
  • optional crumbled feta cheese or dairy-free alternative

Method
 

Preparation
  1. Start by marinating the diced chicken. In a bowl, combine the chicken with olive oil, smoked paprika, cumin, salt, and pepper. Let it sit for about 10 minutes while you prep the other ingredients.
  2. If you haven't done so already, cook your rice according to package instructions. Fluff it with a fork and set aside.
Cooking
  1. In a skillet over medium heat, add the corn and sauté for about 5-7 minutes until it’s golden brown and slightly charred.
  2. In the same skillet, add the marinated chicken and cook for about 7-10 minutes until it’s no longer pink and cooked through, stirring occasionally for even cooking.
Assembly
  1. In a large bowl or individual bowls, layer the cooked rice, then add the sautéed chicken, charred corn, diced avocado, cherry tomatoes, and chopped red onion.
  2. Drizzle with sour cream mixed with lime juice for a creamy finish, and sprinkle cilantro and feta on top if desired.
Serving
  1. Dig into your Street Corn Chicken Rice Bowl, and prepare for a burst of flavors in every bite!

Notes

For substitutions, try swapping the chicken for grilled shrimp or tofu for a vegetarian option. Store leftovers in an airtight container in the refrigerator for up to three days.