Description

These Street Corn Chicken Rice Bowls are vibrant, satisfying, and packed with bold flavor. Juicy, spice-rubbed chicken is served over fluffy jasmine rice and topped with creamy Mexican-style street corn, fresh avocado, and cherry tomatoes for a balanced and comforting meal.

Ingredients

2 cups cooked jasmine rice

2 large chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

1 1/2 cups corn kernels (fresh, canned, or grilled)

1/4 cup red onion, finely diced

1/4 cup mayonnaise or Greek yogurt

2 tablespoons sour cream

Juice of 1 lime

1/3 cup crumbled cotija cheese (or feta)

1/4 cup fresh cilantro, chopped

1 avocado, sliced

1/2 cup cherry tomatoes, halved

Extra lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook the jasmine rice according to package instructions and set aside to keep warm.
In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken breasts.
Heat olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until golden brown and fully cooked. Remove from heat and let rest for 5 minutes before slicing into strips.
In a medium bowl, combine corn kernels, red onion, mayonnaise (or Greek yogurt), sour cream, lime juice, cotija cheese, and chopped cilantro. Stir well and adjust seasoning if needed.
Divide the cooked rice evenly among four bowls. Top each with sliced chicken, a generous scoop of the street corn mixture, avocado slices, and cherry tomatoes.
Garnish with extra cotija cheese, fresh cilantro, and a squeeze of lime juice before serving.

Notes

Substitute brown rice or cilantro-lime rice for extra flavor.

Add diced jalapeños or cayenne pepper for more heat.

Use Greek yogurt instead of mayonnaise and sour cream for a lighter option.

For a vegetarian version, replace chicken with grilled tofu or black beans.

Store components separately in airtight containers in the refrigerator for up to 4 days.

Reheat rice and chicken before assembling with fresh toppings.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 110 mg