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Street Corn Chicken Rice Bowl

Experience a burst of vibrant flavors with this easy-to-make Street Corn Chicken Rice Bowl. Perfect for weeknight dinners, this dish combines tender chicken, sweet corn, and colorful toppings to create a satisfying meal that will transport you to a bustling street market. It’s adaptable, visually stunning, and ready in no time—ideal for any gathering!

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 cups fresh corn (about 2 cobs)
  • 1 red bell pepper, diced
  • 4 green onions, sliced
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons lime juice (freshly squeezed)
  • ½ cup sour cream or Greek yogurt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cups cooked rice (white or brown)

Instructions

  1. Prep ingredients: Wash vegetables; dice the red bell pepper and slice green onions. Cook rice according to package instructions.
  2. Cook chicken: Heat olive oil in a skillet over medium-high heat. Season chicken breasts with chili powder and cumin, then cook for about 6-7 minutes per side until golden brown and cooked through. Let rest before chopping into bite-sized pieces.
  3. Sauté corn: In the same skillet, add fresh corn and sauté for 4-5 minutes until tender.
  4. Combine: In a large bowl, mix cooked rice, sautéed corn, diced red bell pepper, chopped cilantro, and lime juice.
  5. Serve: Top with sour cream or Greek yogurt and garnish with sliced green onions.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: Approximately 1 bowl (300g)
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: - For added spice, consider mixing in diced jalapeños or cayenne pepper. - Substitute chicken with shrimp or tofu for variations. - Store leftovers in an airtight container in the fridge for up to three days.