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A delicious and vibrant Street Corn Chicken Rice Bowl, featuring grilled chicken, roasted corn, and fragrant rice.

Irresistible Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines the sweet, savory, and smoky elements of street corn with tender chicken, fluffy rice, and tangy cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups cooked rice
  • 2 ears of fresh corn, kernels removed
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and finely chopped optional for spice
  • 1/2 cup crumbled cotija or feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish optional

Equipment

  • large skillet
  • cutting board
  • knife
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces and season with salt, pepper, chili powder, and cumin. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
  3. Add the corn kernels, bell pepper, and jalapeño (if using) to the skillet. Sauté for an additional 3-5 minutes, until the vegetables are tender-crisp.
  4. Remove the skillet from heat and stir in the lime juice.
  5. To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each bowl with the chicken and vegetable mixture, then sprinkle with the crumbled cotija or feta cheese.
  6. Garnish with chopped cilantro, if desired.
  7. Serve hot and enjoy your delicious Street Corn Chicken Rice Bowl!

Notes

For a spicier dish, leave the seeds in the jalapeño. The chicken thighs can be replaced with boneless, skinless chicken breasts if desired. The rice can be substituted with quinoa or cauliflower rice for a low-carb option. The dish can be stored in the refrigerator for up to 3 days and reheated before serving.