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The street corn chicken rice bowl shines with fresh and vibrant ingredients. Each element adds flavor and texture. First, we need rice. Jasmine rice works best. It has a lovely aroma and a fluffy texture. You can cook it easily in water, and it pairs well with the chicken and corn.

Street Corn Chicken Rice Bowl

Get ready to savor the flavors of a Street Corn Chicken Rice Bowl! This delicious meal combines savory chicken, sweet corn, and fluffy jasmine rice, all topped with a creamy lime mayo sauce. Perfect for any dietary preference, this recipe is quick to make and utterly satisfying. Discover easy cooking tips, fun variations, and serving suggestions to impress your family and friends.
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Ingredients
  

1 cup jasmine rice

2 cups water

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon cumin

Salt and pepper to taste

1 cup corn kernels (fresh, frozen or canned)

½ cup mayonnaise

1 tablespoon lime juice

¼ cup crumbled cotija cheese

¼ cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges for serving

Instructions
 

In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

    While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with chili powder, cumin, salt, and pepper. Add to the skillet and cook for about 6-7 minutes per side, or until cooked through and golden brown. Remove from skillet and let rest for 5 minutes before slicing.

      In the same skillet, add corn kernels and sauté for 3-4 minutes until they are slightly charred and heated through.

        In a small bowl, mix together mayonnaise and lime juice until well combined.

          To assemble the bowls, place a scoop of rice at the bottom, followed by sliced chicken, sautéed corn, and avocado. Drizzle the lime mayo on top and sprinkle with crumbled cotija cheese and chopped cilantro.

            Serve with lime wedges on the side for an extra zing.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2