The aroma wafting from a Street Corn Chicken Rice Bowl is enough to make anyone’s mouth water. Picture juicy, tender chicken mingling with charred corn, creamy avocado, and zesty lime, all nestled on a fluffy bed of rice. It’s the kind of dish that makes you want to throw a fiesta in your kitchen.

I remember the first time I made this delightful meal it was during a summer barbecue with friends. The laughter was flowing like the salsa, and every bite took me straight to flavor town. This bowl is perfect for any occasion—from casual weeknight dinners to festive gatherings—each scoop promises an explosion of flavor that will leave your taste buds singing.

The first time I served this dish, my friends’ eyes widened in delight as they dug in. Their smiles said it all

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well adjust based on your guest list for maximum enjoyment.
• Fresh Corn: Use sweet corn on the cob for a juicy burst of flavor frozen corn can work in a pinch.
• Avocado: Ripe avocados are essential they provide creaminess that balances the dish beautifully.
• Jasmine Rice: This fragrant rice complements the other flavors perfectly feel free to swap for brown rice if preferred.
• Lime Juice: Freshly squeezed lime juice brightens the entire bowl don’t skimp on this zesty goodness
• Cilantro: Fresh cilantro adds a refreshing burst consider chopping extra for garnish.
• Sour Cream or Greek Yogurt: Either works as a creamy topping that enhances the flavor profile dramatically.
• Spices (Cumin and Chili Powder): These spices add depth and warmth adjust according to your spice tolerance.

For the Sauce:

• Mayonnaise: Adds creaminess with a slight tang make sure it’s full-fat for the best flavor.
• Chipotle Sauce or Powder: For those who love heat, chipotle brings smoky spiciness that elevates each bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all ingredients together chop your chicken into bite-sized pieces while dreaming about how good this will taste.

Cook the Rice: Rinse jasmine rice under cold water until clear. Then cook according to package instructions—fluff with a fork when done and set aside.

Sauté the Chicken: In a large skillet over medium heat, add olive oil and sauté chicken until golden brown and cooked through—usually about 7-10 minutes.

Add the Corn: Toss in fresh corn kernels with cooked chicken sauté until they start to caramelize slightly—this step adds delicious sweetness.

Mix the Sauce: In a small bowl, whisk mayonnaise with chipotle sauce until smooth this rich mixture elevates your bowl’s creaminess factor significantly.

Assemble Your Bowl: Layer rice at the bottom of each bowl followed by chicken-corn mixture, then top generously with avocado slices and drizzle chipotle sauce over everything.

Now it’s time to dig into that glorious creation Each bite combines textures from creamy avocado to tender chicken and crunchy corn—a true fiesta for your mouth Enjoy your Street Corn Chicken Rice Bowl solo or share it with friends—it’s bound to be a hit either way

Perfecting the Cooking Process

Start by marinating the chicken for at least 30 minutes. While it’s soaking up those flavors, prepare the rice and grill the corn, ensuring everything finishes cooking together for optimal freshness.

Add Your Touch

Feel free to swap in quinoa or cauliflower rice instead of regular rice for a healthier option. Add jalapeños for heat or sprinkle fresh cilantro for that extra zing.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to keep everything tender and delicious.

The first time I made this dish, my friends couldn’t stop raving about it—especially when they saw me char those corn kernels to perfection

FAQ

Can I use frozen corn instead of fresh?

Absolutely Just make sure to thaw and drain it well before adding.

What can I substitute for chicken?

Try grilled shrimp or tofu for a tasty vegetarian option that’s equally satisfying.

How can I make this dish spicier?

Add diced jalapeños or a dash of hot sauce to kick up the heat level

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Street Corn Chicken Rice Bowl

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• Author: Ann Foster
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of our Street Corn Chicken Rice Bowl, featuring juicy chicken, charred corn, creamy avocado, and zesty lime atop fluffy jasmine rice. This dish is not only visually stunning but also incredibly easy to prepare, making it perfect for busy weeknights or festive gatherings. Each bite offers a delightful explosion of taste that will transport you straight to flavor town.

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Ingredients

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• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh corn kernels (or 2 cobs)
• 1 ripe avocado, sliced
• 1 cup jasmine rice
• 2 tbsp freshly squeezed lime juice
• ½ cup chopped fresh cilantro
• ¼ cup sour cream or Greek yogurt
• 1 tsp cumin
• 1 tsp chili powder
• ¼ cup mayonnaise (full-fat for best flavor)
• 1 tbsp chipotle sauce or powder

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Instructions

1. Gather all ingredients and chop chicken into bite-sized pieces.
2. Rinse jasmine rice under cold water until clear and cook according to package instructions; fluff with a fork once done.
3. In a large skillet over medium heat, add olive oil and sauté chicken until golden brown and cooked through (7-10 minutes).
4. Add fresh corn kernels to the skillet and sauté until caramelized (about 3 minutes).
5. In a small bowl, whisk together mayonnaise and chipotle sauce until smooth.
6. Assemble the bowls by layering rice at the bottom, followed by the chicken-corn mixture, avocado slices, and a drizzle of chipotle sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 450g)
• Calories: 540
• Sugar: 4g
• Sodium: 820mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 85mg