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Delicious street corn chicken rice bowl with vibrant toppings and flavors

Street Corn Chicken Rice Bowl

A vibrant and filling dish that combines tender chicken, sweet corn, and fresh toppings served over a bed of rice, perfect for family gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Rice Bowl
  • 2 cups cooked rice Can use brown rice or jasmine rice
  • 1 cup cooked chicken, shredded Use leftover rotisserie chicken or grilled chicken breasts
  • 1 cup corn Frozen or fresh
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste
  • 1/2 cup Cotija cheese (optional) For topping

Method
 

Preparation
  1. Cook your rice according to package instructions.
  2. While your rice is cooking, shred the cooked chicken.
  3. If using frozen corn, cook it in a skillet over medium heat for about 5–7 minutes until heated through.
  4. If using fresh corn, simply cut the kernels off the cob and sauté briefly.
  5. In a large mixing bowl, combine the cooked rice, shredded chicken, cooked corn, cherry tomatoes, and cilantro.
  6. Squeeze the juice of one lime over the mixture. Season with salt and pepper to taste, stirring to combine everything well.
  7. Serve in bowls, piling the rice-corn-chicken mixture and topping each serving with diced avocado and sprinkling with Cotija cheese if desired.

Notes

Chicken substitutions can include grilled shrimp or cooked chickpeas. To save time, cook your rice a day before. Avoid overcooking your corn to retain its sweetness. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days.