Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl is a vibrant and satisfying dish that brings the flavors of summer fairs to your table. Featuring juicy grilled chicken, sweet corn, creamy avocado, and tangy lime sauce over a fluffy bed of rice, this recipe is perfect for weeknight dinners or gatherings with friends. With its fresh ingredients and customizable options, you can enjoy a fiesta in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn (or canned)
- 1 cup jasmine rice
- 1 ripe avocado
- 1/4 cup chopped cilantro
- 2 tbsp freshly squeezed lime juice
- 1/4 cup sour cream
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Rinse jasmine rice under cold water until clear.
- In a saucepan, combine rice with 2 cups of water or chicken broth. Bring to a boil, cover, and simmer for 15-20 minutes.
- Season chicken breasts with salt, pepper, and spices. Heat olive oil in a skillet or preheat the grill over medium heat. Cook chicken for about 6-7 minutes per side until the internal temperature reaches 165°F.
- Let the chicken rest before slicing into strips. Prepare corn by cutting kernels off the cob if using fresh.
- Mix sour cream and lime juice in a small bowl; add salt to taste.
- Fluff rice in bowls and top with sliced chicken, corn, diced avocado, cilantro, and drizzle with lime sauce.
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
Keywords: Marinate chicken in lime juice and spices for extra flavor before cooking. For added nutrition, consider adding black beans or swapping chicken for shrimp or tofu. Leftovers can be stored in an airtight container in the fridge for up to three days.