Go Back
- Chicken options and preparation: I use boneless, skinless chicken thighs or breasts. Thighs give a juicy bite, while breasts are leaner. Both work well. Marinate them to boost flavor before cooking. - Rice type and cooking method: I prefer white or brown rice for this dish. Both types are easy to cook. Brown rice adds more fiber and nutrients. Cook according to package instructions, making sure it's fluffy. - Fresh vegetables and garnishes: Fresh corn is a must. You can use kernels straight from the cob, canned, or frozen. I also add a diced red bell pepper for sweetness and a half cup of chopped red onion for crunch. Top it off with sliced avocado, crumbled feta cheese, and fresh cilantro for the final touch. - Essential spices for flavor: The key spices are chili powder, paprika, and cumin. They bring warmth and depth to the dish. I also add salt and pepper to enhance all the flavors. - Marinating techniques and time: For optimal flavor, marinate the chicken for at least 30 minutes. Combine olive oil, lime juice, chili powder, paprika, cumin, and seasoning in a bowl. Coat the chicken well and let it soak up all those tasty flavors. {{ingredient_image_1}} To start, I make a tasty marinade. In a bowl, mix together: - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon chili powder - 1/2 teaspoon paprika - 1/4 teaspoon cumin - Salt and pepper to taste Place the chicken in the bowl and coat it well. I let it marinate for at least 30 minutes. This time helps the chicken soak up all those great flavors. Next, I heat a grill pan or skillet over medium-high heat. I place the marinated chicken in the pan. I cook it for about 6-7 minutes on each side. I check that it is fully cooked and has nice char marks. Once done, I let it rest for a few minutes before slicing. This keeps the chicken juicy. In the same skillet, I add diced red bell pepper and corn. I sauté them over medium heat for about 5 minutes. I want the bell pepper to be tender. During this time, I taste and adjust the seasoning with salt and pepper. This step adds a fresh crunch to the bowl. Now comes the fun part—assembling the bowls. I start with a base of cooked rice. Then, I layer on sliced chicken, sautéed corn, and peppers. I finish with sliced avocado on top. For a vibrant dish, I sprinkle crumbled feta cheese and fresh cilantro over everything. This adds color and flavor to my meal. - Ensuring juicy chicken: Always marinate your chicken for at least 30 minutes. This adds flavor and keeps it moist. Use a mix of olive oil, lime juice, and spices. - Perfect rice cooking methods: For fluffy rice, rinse it under cold water first. Use a 2:1 water-to-rice ratio. Cook covered on low heat for about 18 minutes. - Adding spice or heat: If you like more heat, add a bit of cayenne pepper or hot sauce. You can also increase the chili powder in the marinade for a bolder flavor. - Suggested toppings and variations: Top your bowl with fresh avocado slices, crumbled feta, or cilantro. You can also add diced tomatoes or jalapeños for freshness. - Equipment recommendations: A good grill pan or skillet is key for cooking chicken. A rice cooker can make perfect rice every time with less effort. - Batch cooking tips for quick meals: Cook a larger batch of chicken and rice. Store them separately in the fridge. This way, you can mix and match for quick meals all week. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes, or even overnight, for maximum flavor infusion. Use Fresh Ingredients: Whenever possible, opt for fresh corn and vibrant vegetables to enhance the taste and texture of your dish. Perfectly Cooked Chicken: Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Customize Your Bowls: Feel free to add other toppings like jalapeños, lime wedges, or even a drizzle of hot sauce for extra heat. {{image_2}} You can swap proteins to fit your diet. Use shrimp or tofu instead of chicken. Both options bring great flavor. For a gluten-free choice, stick to rice and fresh veggies. Corn, peppers, and onions are naturally gluten-free. If you want a veggie option, try black beans or chickpeas. They add protein and texture. You can change the spice level to suit your taste. Add more chili powder for heat or smoked paprika for a deeper flavor. If you love fresh herbs, try adding cilantro or parsley. For seasonal flavors, use roasted squash in the fall or fresh tomatoes in the summer. These swaps keep your dish fresh and exciting. Serve your bowls with tasty sides. Guacamole or a zesty salsa pairs well. You can also add chips for crunch. For a fun twist, try wraps instead of bowls. Just take a tortilla and fill it with your ingredients. This makes it easy to eat on the go. To keep your Street Corn Chicken & Rice Bowls fresh, store any leftovers in airtight containers. This helps maintain their flavor and texture. Place the bowls in the fridge within two hours of cooking. They will stay good for about 3 to 4 days. Before serving again, check for any off smells or changes in texture. If everything looks good, just reheat in the microwave or on the stove. Freezing is a great option if you want to save some bowls for later. I recommend freezing the chicken and rice separately from the vegetables. This way, they will keep better. For the chicken, slice it before freezing. Place it in freezer bags, and remove as much air as possible. You can freeze it for up to 3 months. When you are ready to eat, thaw the chicken in the fridge overnight. For the corn and veggies, sauté them fresh if you can. If not, thaw them and heat until warm. Reheating chicken in the oven can help keep it juicy. Enjoy your meal! You can use either white or brown rice. Both work well in this dish. White rice cooks faster and has a softer texture. Brown rice is chewier and offers more fiber. I often choose brown rice for a heartier bite. Try jasmine rice for a fragrant touch, or basmati for a nutty flavor. Whatever you select, cook it according to package directions for best results. Yes, you can easily make this dish vegetarian. Replace chicken with black beans or grilled zucchini. Both options add great flavor and texture. For a protein boost, use chickpeas or tofu. Marinate them in the same spices and cook until golden. This way, you keep the dish vibrant and satisfying while enjoying plant-based goodness. Adding vegetables is simple and fun. Consider seasonal veggies like zucchini, spinach, or cherry tomatoes. Just sauté them with the corn and bell peppers. You can also add corn on the cob for freshness. For a crunchy texture, toss in some radishes or shredded carrots. This will make your meal colorful and packed with nutrients. If you need a substitute for feta cheese, try goat cheese for a similar tang. For a dairy-free option, use crumbled tofu mixed with lemon juice. Nutritional yeast also adds a cheesy flavor without dairy. You can also skip cheese altogether if you prefer a lighter bowl. Each option keeps your meal tasty and enjoyable. We explored the creation of flavorful Street Corn Chicken & Rice Bowls. You learned about essential ingredients, marinating techniques, and cooking methods. We also covered tips for enhancing flavors, meal prep, and ingredient variations. In summary, you can customize this dish to fit your tastes. Your options are endless, so have fun with it! Enjoy making these bowls your own, and you will impress yourself and others every time.

Street Corn Chicken & Rice Bowls

A delicious and vibrant bowl featuring marinated chicken, sautéed corn, and fresh vegetables served over rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked white or brown rice
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 unit red bell pepper, diced
  • 0.5 cup red onion, finely chopped
  • 1 unit avocado, sliced
  • 0.25 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 0.5 teaspoon paprika
  • 0.25 teaspoon cumin
  • 1 to taste salt and pepper
  • 1 unit fresh cilantro for garnish

Instructions
 

  • In a bowl, combine olive oil, lime juice, chili powder, paprika, cumin, salt, and pepper. Add the chicken and coat it well. Let it marinate for at least 30 minutes.
  • Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and charred. Once cooked, let it rest for a few minutes before slicing.
  • In the same skillet, add the diced red bell pepper and corn. Sauté over medium heat for about 5 minutes, until the bell pepper is tender. Season with salt and pepper to taste.
  • In serving bowls, distribute the cooked rice as the base. Top with sliced chicken, sautéed corn and peppers, and avocado slices.
  • Sprinkle crumbled feta cheese and fresh cilantro on top for extra flavor.

Notes

For added flavor, let the chicken marinate longer if possible.
Keyword chicken, easy dinner, rice bowl, street corn