Street corn meets a simple chicken-and-rice bowl in this bright, weeknight-friendly recipe. With charred-sweet corn, creamy avocado, a squeeze of lime, and thinly sliced pan-seared chicken, this bowl is easy to assemble, healthy, and bursting with summer flavors any time of year. If you like comfort-forward bowls (think warm, cozy broths and satisfying grain bowls), this is a lighter, zesty alternative to classics like Grandma’s chicken soup.
Why you’ll love this dish
This Street Corn Chicken Rice Bowl hits a lot of home-run boxes: fast, inexpensive, adaptable, and crowd-pleasing. It borrows the sweet-charred spirit of Mexican street corn (elote) but keeps things simple — no skewers or mayo-heavy sauces required. Make it for a quick family dinner, meal prep for work lunches, or a backyard barbecue side that doubles as a main.
“Bright lime, sweet corn, and tender chicken — all in one bowl. Simple, fresh, and perfect for weeknights.” — a quick review from a regular kitchen tester
Reasons to choose this recipe:
- Ready in about 30–40 minutes using pantry staples.
- Balanced macros: lean protein, whole-grain carbs (if you use brown rice), healthy fats from avocado.
- Kid-friendly but easy to spice up for adults.
The cooking process explained
Before you start: this recipe is basically three parts — cook the chicken, mix the rice/corn/avocado, and assemble. Expect about 20–30 minutes active time. Pan-searing the chicken builds flavor quickly; letting it rest keeps juices locked in so slices stay tender.
Quick overview:
- Season and pan-sear the chicken until cooked through (165°F / 74°C).
- Rest and slice the chicken into strips.
- Toss cooked rice with corn, diced avocado, and lime juice.
- Plate rice mixture, top with chicken and cilantro, and finish with a squeeze of lime or a dusting of chili powder.
What you’ll need
- 1 lb lean chicken breast (boneless, skinless) — trim any fat. For extra technique tips on cooking chicken breast perfectly, see this chicken breast recipe.
- 2 cups cooked rice (white, brown, or long-grain)
- 1 cup corn (fresh off the cob, frozen and thawed, or canned drained)
- 1 avocado, diced
- Juice of 1 lime
- Salt and black pepper, to taste
- Chopped cilantro (optional)
- Chili powder (optional, to taste)
Ingredient notes and substitutions:
- Corn: Fresh corn gives the best roasted flavor; frozen or canned work fine for convenience. If using canned, rinse first.
- Rice: Swap brown rice for more fiber, or use cauliflower rice for low-carb.
- Avocado: Choose slightly firm but ripe so it holds shape when diced.
Step-by-step instructions
- Heat a large skillet over medium heat and add a tablespoon of oil. Pat chicken dry and season both sides with salt, pepper, and a pinch of chili powder if using.
- Place the chicken in the hot skillet and cook about 6–7 minutes per side until nicely browned and an instant-read thermometer reads 165°F (74°C) at the thickest part. (Thinner breasts will cook faster.)
- Remove the chicken to a cutting board and let it rest 5 minutes before slicing into strips. Resting preserves juices and prevents dry meat.
- Meanwhile, in a large bowl combine the cooked rice, corn, diced avocado, and lime juice. Season with salt and pepper and toss gently to combine.
- Divide the rice mixture into bowls. Top each bowl with sliced chicken and finish with chopped cilantro and extra lime wedges. Add a sprinkle of chili powder or hot sauce if you like heat.
- Serve immediately and enjoy.
Safety tip: always check chicken with a thermometer to ensure 165°F for safe consumption. If you prefer, slice the chicken and quickly return it to the skillet for a minute to reheat before serving.
Best ways to enjoy it
- Plate it family-style in a shallow bowl so everyone can top theirs however they like. For a restaurant-style presentation, mound the rice mix in the center and fan the chicken slices across the top.
- Serve alongside a crisp green salad, warm tortillas, or roasted vegetables. For a heavier Southern-inspired pairing, try this creamy pork chops over dirty rice as a separate dinner idea for a crowd.
- Garnishes: crumbled cotija or feta, extra avocado slices, pickled red onions, or a drizzle of crema or Greek yogurt mixed with lime.
Storage and reheating tips
- Refrigerator: Store components separately if possible (rice/corn mixture and sliced chicken) in airtight containers for up to 3–4 days. Avocado will brown — add fresh avocado at serving or toss avocado with extra lime juice and store for up to 24 hours.
- Freezing: Cooked chicken can be frozen for up to 3 months, but rice and avocado don’t freeze well in terms of texture. If meal-prepping, freeze only the chicken and make fresh rice/avocado when ready to eat.
- Reheating: Reheat chicken gently in a skillet over low heat or microwave in short bursts to avoid drying. Reheat rice with a splash of water and cover to steam evenly. Always reheat to at least 165°F.
Helpful cooking tips
- Dry the chicken before seasoning to encourage browning. A hot pan plus a thin coating of oil equals a nice sear and more flavor.
- If your chicken is uneven in thickness, pound it to an even thickness so it cooks uniformly.
- For charred corn flavor without a grill: sauté corn in a hot dry skillet until a few kernels darken, or broil fresh corn then cut off the cob.
- If you’re meal prepping, keep avocado out until serving or switch to pickled cucumbers for a similar tang that stores longer.
Flavor swaps
- Make it spicy: toss the corn with chipotle powder and top with a lime-chili crema.
- Vegetarian: skip the chicken and add black beans or grilled tofu for protein.
- Mexican street corn closer to authentic: stir a spoonful of mayo and grated cotija into the corn before mixing with rice.
- Buffalo-style: for a bolder twist, toss shredded chicken in buffalo sauce — inspired by handheld bites like Buffalo chicken bombs — and finish with blue cheese crumbles.
Common questions
Q: Can I use frozen corn?
A: Yes. Thaw and drain it first, then sauté in a hot skillet for a minute to get a bit of color. It’s an easy shortcut with great results.
Q: Is this good for meal prep?
A: Yes — prepare the rice and chicken ahead, but add avocado at the last minute. Store components separately for best texture; assemble when ready to eat.
Q: Can I grill the chicken instead of pan-searing?
A: Absolutely. Grill over medium-high heat until 165°F. Grill marks add a nice smoky flavor that complements the corn.
Q: What if I don’t like avocado?
A: Substitute diced mango for a sweet contrast, or use a dollop of sour cream or Greek yogurt to add creaminess.
Q: How do I keep rice safe when meal prepping?
A: Cool cooked rice quickly (spread on a tray to speed cooling), then refrigerate within two hours. Reheat thoroughly to steaming hot before eating.
Conclusion
If you want more inspiration or variations on this idea, check out Cocina Republic’s take on the Street Corn Chicken Rice Bowl and a slightly different version at Tastes Better From Scratch’s Street Corn Chicken Rice Bowls. These recipes are great companions when you’re experimenting with toppings, sauces, or presentation.
Street Corn Chicken Rice Bowl
Ingredients
For the chicken
- 1 lb lean chicken breast, boneless and skinless Trim any fat.
For the bowl
- 2 cups cooked rice White, brown, or long-grain.
- 1 cup corn Fresh, frozen and thawed, or canned (drained).
- 1 avocado, diced Choose slightly firm but ripe.
- Juice of 1 lime Freshly squeezed.
- Salt and black pepper, to taste
- Chopped cilantro (optional)
- Chili powder (optional, to taste)
Instructions
Preparation of chicken
- Heat a large skillet over medium heat and add a tablespoon of oil.
- Pat chicken dry and season both sides with salt, pepper, and a pinch of chili powder if using.
- Place the chicken in the hot skillet and cook about 6–7 minutes per side until nicely browned and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Remove the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
Mixing the bowl
- In a large bowl combine the cooked rice, corn, diced avocado, and lime juice.
- Season with salt and pepper and toss gently to combine.
Assembly
- Divide the rice mixture into bowls.
- Top each bowl with sliced chicken and finish with chopped cilantro and extra lime wedges.
- Add a sprinkle of chili powder or hot sauce if you like heat.