When summer rolls around, there’s nothing quite like the vibrant taste of fresh corn. I remember the evenings spent at the local farmers’ market, where the sweet smell of grilled corn wafted through the air, beckoning me to join the party. Those golden kernels, paired with the warmth of grilled chicken and the creaminess of avocado, have inspired me to create something special. The Street Corn Chicken Rice Bowl is my delightful ode to those memories, a dish that comes together in a colorful explosion of flavors and textures, guaranteed to bring a little sunshine to your dinner table—even on the cloudiest days.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 15 minutes
- Total Duration: 25 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 480
- Protein: 30 grams
- Carbs: 45 grams
- Fats: 20 grams
- Fiber: 6 grams
- Sugars: 3 grams
- Sodium: 540 mg
Why You’ll Love This Street Corn Chicken Rice Bowl
This dish encapsulates everything we love about summer: freshness, vibrance, and a hint of char! The combination of sweet grilled corn, tender chicken, and creamy avocado creates a delicious harmony that dances on your palate. Plus, it’s adaptable—make it your own with whatever ingredients you have on hand. Whether you’re hosting a backyard barbecue or just treating yourself to a cozy meal at home, this versatile bowl will impress!
The Complete Cooking Journey
From the sizzling sound of corn hitting the skillet to the fragrant aroma that fills your kitchen, each step of creating this bowl is a sensory delight. As the ingredients combine, they create a vibrant medley of flavors and textures, making it a fun dish to prepare and serve. It’s just the right mix of wholesome and comforting, perfect for any night of the week.
Ingredients:
- 1 cup cooked rice
- 1 cup grilled chicken, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup diced red onion
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil (for grilling chicken and corn)
Method:
Step 1: Grill the Corn
In a skillet, heat olive oil over medium heat. Grill the corn until it’s slightly charred, then remove from heat and let cool.
Step 2: Combine Ingredients
In a bowl, combine the cooked rice, grilled chicken, corn, diced red onion, avocado, and chopped cilantro.
Step 3: Season with Lime
Squeeze lime juice over the mixture and season with salt and pepper to taste.
Step 4: Toss Together
Gently toss everything together until well combined.
Step 5: Garnish & Serve
Serve in bowls and top with crumbled cotija cheese.
Serving Suggestions & Pairings
This Street Corn Chicken Rice Bowl is wholesome enough to stand on its own but here are a few ideas to elevate your meal! Pair it with a refreshing watermelon salad or crispy tortilla chips with salsa. If you’re in the mood for something heartier, add a side of black beans or grilled vegetables. Don’t forget to serve with extra lime wedges for that zesty kick!
Storage & Leftovers Guide
The beauty of this dish is how well it stores! Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave, adding a splash of water to maintain moisture. The flavors meld beautifully after a day or two, making it even more delicious!
Kitchen Wisdom & Success Tips
- Choosing Corn: Fresh corn is unbeatable, but frozen corn works just as well—just make sure to thaw it before grilling. Canned corn is a handy alternative!
- Chicken Shortcut: Use rotisserie chicken for a quicker prep time—just shred and toss!
- Preparation: Chop your ingredients ahead of time to simplify the cooking process, especially great for meal prep!
Flavor Variations & Adaptations
Feel free to adapt this recipe! Substitute quinoa or cauliflower rice for a low-carb option, or add spices like cumin or paprika for a smoky profile. You can also make it vegetarian by replacing chicken with black beans or grilled veggies, and if you’re feeling adventurous, toss in jalapeños for a spicy twist!
Reader Questions & Solutions
- Can I make this dish in advance? Yes! It stores well in the fridge for up to 3 days.
- How can I make it spicier? Add diced jalapeños or a sprinkle of chili powder!
- What can I substitute for cotija cheese? Feta or queso fresco make excellent alternatives.
- Can I use brown rice instead? Absolutely! Just adjust cooking times for brown rice as it takes longer to cook.
- Is there a vegan version? Yes! Use plant-based protein and skip the cheese for a delicious vegan option.
Wrapping Up
The Street Corn Chicken Rice Bowl is not just a recipe; it’s a celebration of flavors and a reminder that cooking can be a joyful exploration. I hope this bowl brings you as much happiness as it has brought me. So grab your ingredients, invite a friend, and let the sunshine of summer fill your kitchen. Happy cooking!
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Street Corn Chicken Rice Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A vibrant dish combining sweet grilled corn, tender chicken, and creamy avocado, perfect for summer.
Ingredients
- 1 cup cooked rice
- 1 cup grilled chicken, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup diced red onion
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil (for grilling chicken and corn)
Instructions
- In a skillet, heat olive oil over medium heat. Grill the corn until it’s slightly charred, then remove from heat and let cool.
- In a bowl, combine the cooked rice, grilled chicken, corn, diced red onion, avocado, and chopped cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper to taste.
- Gently toss everything together until well combined.
- Serve in bowls and top with crumbled cotija cheese.
Notes
This dish can be made in advance and stores well in the refrigerator for up to 3 days. Feel free to substitute ingredients based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
