If you’re on the hunt for a quick, flavorful, and satisfying meal, look no further than this Easy Street Corn Chicken Rice Bowl. This dish combines succulent grilled chicken, sweet corn, and a variety of fresh toppings to create a vibrant and delicious meal that’s perfect for any night of the week. With a touch of Mexican-inspired flavors, it’s not just a rice bowl; it’s a celebration of summer produce and comfort food. The colorful presentation and wonderful aroma will entice your family and friends alike, making it a perfect centerpiece for casual gatherings or a cozy family dinner.

Ingredients

• For the Chicken:
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Tip: Opt for organic chicken for a more flavorful and healthier option.
• For the Street Corn Salad:
  • 2 ears of fresh corn, grilled and kernels removed
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped cilantro
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Note: You can substitute cotija cheese for feta for a more traditional flavor.
• For the Rice:
  • 1 cup jasmine rice or brown rice
  • 2 cups water or chicken broth
  • Suggestion: For an added flavor dimension, consider using coconut milk instead of water for cooking the rice.
• For the Avocado Dressing:
  • 1 ripe avocado
  • 1/4 cup Greek yogurt
  • 2 tablespoons lime juice
  • Salt to taste
  • Tip: Use fresh lime for the best flavor; bottled lime juice may not provide the same zest.
• Toppings:
  • Chopped lime wedges
  • Sliced jalapeños
  • Fresh tomatoes, diced
  • Additional cilantro for garnish
  • Idea: Add some crushed tortilla chips for a delightful crunch.

Steps / Instructions

1. Prepare the Rice: In a medium saucepan, combine 1 cup of rice and 2 cups of water (or chicken broth for added flavor). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside. Tip: Rinsing the rice under cold water before cooking can help remove excess starch, resulting in fluffier rice.
2. Marinate the Chicken: In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 15 minutes. Note: For deeper flavor, consider marinating it in the refrigerator for 1-2 hours.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from heat and let it rest for a few minutes before slicing. Tip: Allowing the chicken to rest helps retain its juices, making it tender.
4. Prepare the Street Corn Salad: In a bowl, combine grilled corn kernels, diced red onion, crumbled feta, chopped cilantro, mayonnaise, lime juice, and smoked paprika. Mix well and season with salt and pepper to taste. Tip: The corn salad can be made a little ahead of time to let the flavors meld together.
5. Make the Avocado Dressing: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. If the dressing is too thick, add a little water to reach your desired consistency. Tip: This dressing is versatile and can also be used as a dip for fresh veggies or chips.
6. Assemble the Bowl: In a serving bowl, layer the cooked rice as the base. Top with sliced grilled chicken, street corn salad, and drizzle with avocado dressing. Add your choice of fresh vegetable toppings like diced tomatoes, jalapeños, and extra cilantro. Tip: For an extra touch, sprinkle some chili flakes for added heat.
7. Garnish and Serve: Squeeze fresh lime juice over the top and serve immediately while warm. Enjoy your Easy Street Corn Chicken Rice Bowl! Suggestion: Pair with a refreshing drink, such as iced tea or a light beer.

Tips & Tricks

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, ensuring not to overheat, as this can dry out the chicken.
• Make-Ahead Options: You can grill the chicken and prepare the street corn salad a day in advance. Just assemble the bowl right before serving for the freshest taste. Consider cooking a larger batch of rice, as it can be used in other meals throughout the week.
• Avoid Overcooking: To ensure the chicken remains juicy, avoid overcooking it. Use a meat thermometer to check for doneness, and remove it from the grill as soon as it reaches the appropriate temperature.
• Ingredient Quality: For the best flavor, use fresh, high-quality ingredients, especially for the chicken and vegetables. Purchasing locally sourced produce can enhance the freshness of your dish.
• Customize Your Bowl: Feel free to swap out the toppings based on your preference. Add black beans for protein or avocado for creaminess. You can also experiment with other toppings like corn salsa or pickled red onions for added flavor contrast.

Variations

For a different twist, you could try adding black beans or quinoa to your rice bowl for extra fiber. To make a vegan version, substitute the chicken with grilled tofu or tempeh, and replace the Greek yogurt with a plant-based alternative. Alternatively, make it a gluten-free meal by ensuring your rice and any store-bought sauces are certified gluten-free. You can learn more about this topic.

Print

Easy Street Corn Chicken Rice Bowl

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mexican Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

A quick, flavorful, and satisfying meal combining grilled chicken, sweet corn, and a variety of fresh toppings.

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Ingredients

US Metric

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 ears of fresh corn, grilled and kernels removed
• 1/4 cup diced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped cilantro
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1 cup jasmine rice or brown rice
• 2 cups water or chicken broth
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• Chopped lime wedges
• Sliced jalapeños
• Fresh tomatoes, diced
• Additional cilantro for garnish

Directions

1.

In a medium saucepan, combine 1 cup of rice and 2 cups of water (or chicken broth for added flavor). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

2.

In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 15 minutes.

3.

Preheat your grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from heat and let it rest for a few minutes before slicing.

4.

In a bowl, combine grilled corn kernels, diced red onion, crumbled feta, chopped cilantro, mayonnaise, lime juice, and smoked paprika. Mix well and season with salt and pepper to taste.

5.

In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. If the dressing is too thick, add a little water to reach your desired consistency.

6.

In a serving bowl, layer the cooked rice as the base. Top with sliced grilled chicken, street corn salad, and drizzle with avocado dressing. Add your choice of fresh vegetable toppings like diced tomatoes, jalapeños, and extra cilantro.

7.

Squeeze fresh lime juice over the top and serve immediately while warm.