Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl is a delightful fusion dish that brings the vibrant flavors of summer street fairs right to your dinner table. Featuring juicy grilled chicken, sweet charred corn, creamy avocado, and zesty lime over a fluffy rice base, this bowl is perfect for busy weeknights or casual gatherings. It’s not just a meal; it’s an experience bursting with freshness and color that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn
- 2 cups cooked rice (white or brown)
- 1 ripe avocado
- Juice of 1 lime
- 1 tsp cumin
- 1 tbsp chili powder
- Salt and pepper to taste
Instructions
- Prepare ingredients by dicing avocados and cutting corn kernels off the cob.
- Season chicken breasts with salt, pepper, cumin, and chili powder. Cook in a skillet over medium-high heat for about 6 minutes per side until golden brown.
- Grill corn until charred (approximately 5 minutes). Let cool slightly, then slice off kernels.
- Assemble bowls with a base of rice topped with sliced chicken, grilled corn, diced avocado, and a squeeze of lime juice.
- Garnish with extra toppings if desired and serve immediately.
Nutrition
- Serving Size: 1 bowl (approximately 470g)
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 115mg
Keywords: - For added flavor, marinate the chicken overnight. - Substitute chicken with grilled shrimp or tofu for a different protein option. - Enhance the dish with fresh cilantro or crumbled cheese as toppings.