Street Corn Chicken Rice Bowl

A sensational blend of flavors that harmonizes the sweetness of corn with the heartiness of chicken atop a fluffy bed of jasmine rice, perfect for comfort and nostalgia.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 490

Ingredients Method Notes

Ingredients

Base Ingredients

1 cup Jasmine Rice Fluffy and fragrant base; substitution: basmati rice works beautifully.
2 pieces Chicken Breast Lean protein that stays juicy; substitution: tofu for a vegetarian option.

Corn Mixture

1 cup Corn (fresh or canned) Sweet crunch element; swap with roasted peppers for a twist.
1/2 cup Cotija Cheese Adds creaminess and tang; use feta if you can’t find cotija.
2 tablespoons Lime Juice Brings brightness; lemon juice is a suitable alternative.
1/4 cup Cilantro A refreshing herb that ties everything together; omit if you’re not a fan.

Seasoning and Garnish

1 teaspoon Chili Powder or Hot Sauce For a flavor kick; black pepper can add heat if desired.
1 piece Lime For garnish.

Method

Cooking Rice

Cook jasmine rice according to package instructions.

Grilling Chicken

Season the chicken breast with salt, pepper, and olive oil.
Grill or roast until cooked through, then slice.

Making Corn Mixture

In a bowl, mix the roasted corn with lime juice, cotija cheese, and cilantro.

Assembling the Bowl

In serving bowls, place a base of jasmine rice.
Top with slices of grilled chicken and the corn mixture.
Garnish with lime wedges and a sprinkle of chili powder or hot sauce if desired.

Serving

Serve immediately and enjoy!

Notes

Let the chicken rest before slicing to retain juices. For extra texture, add crushed tortilla chips before serving. Assemble the bowl just before serving to keep textures fresh.