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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: A Flavorful Summer Escape

This Street Corn Chicken Rice Bowl is a high-protein, gluten-free dish that brings vibrant summer flavors to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with tofu or grilled shrimp for a vegetarian option.
  • 2 tablespoons Olive Oil Any neutral oil can work as a substitute.
For the Base
  • 2 cups Rice Brown rice enhances fiber while white rice cooks faster.
For the Corn Mixture
  • 2 cups Corn Fresh corn is ideal, but frozen can be used; char for added flavor.
  • 1 medium Red Onion Yellow onion can be used as an alternative.
  • 2 cloves Garlic Use fresh garlic and add it at the end to preserve its punch.
For Brightness
  • 2 tablespoons Lime Juice Lemon juice can also work as a substitute.
For Creaminess
  • 1 medium Avocado Greek yogurt can be a tangy alternative.
For Garnishing
  • 1/2 cup Cotija or Feta Cheese Feta is a great substitute if cotija isn’t available.
  • 1/4 cup Fresh Cilantro Can be omitted if desired.

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Cook rice according to package instructions, typically about 15-20 minutes, then fluff and keep warm.
  2. Season chicken breasts with spices and cook in a skillet with olive oil for 6-8 minutes on each side until golden brown and 165°F.
  3. In the same skillet, sauté diced red onion for 2-3 minutes. Then add corn and cook for an additional 4-5 minutes until charred. Stir in minced garlic and cook for just 1-2 minutes until fragrant.
  4. Transfer cooked corn mixture into a large bowl, add warm rice and lime juice, then stir well to combine all flavors.
  5. Divide rice and corn mixture into bowls, top with sliced chicken and avocado, and sprinkle with cheese and cilantro.
  6. Serve warm, garnished with additional lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze the rice and corn mixture for up to 2 months.

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