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Delicious Street Corn Chicken Rice Bowl garnished with fresh ingredients.

Street Corn Chicken Rice Bowl

A comforting and vibrant dish combining chicken, corn, rice, and zesty lime for a taste of summer in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 cup cooked chicken, shredded Store-bought pre-shredded chicken is acceptable.
  • 1 cup corn (fresh, frozen, or canned) Fresh charred corn for summer, or canned/frozen for convenience.
  • 1/2 cup diced red onion
  • 1/2 cup chopped cilantro
  • 1/2 cup crumbled feta cheese Alternatives include cotija or queso fresco.
  • 1 whole lime, juiced Lime adds important flavor and freshness.
  • 1 tablespoon olive oil For cooking the corn.
  • 1 teaspoon chili powder
  • to taste salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the cooked rice and shredded chicken.
Cooking
  1. In a skillet, heat olive oil over medium heat and add corn, cooking until heated through.
  2. Add diced red onion, chili powder, salt, and pepper to the skillet, cooking until the onion is soft.
  3. Mix in the cooked corn mixture with the rice and chicken.
  4. Stir in lime juice and chopped cilantro.
Serving
  1. Serve the rice bowl topped with crumbled feta cheese.

Notes

For the best flavor, ensure the corn is toasted well for a golden-brown color. Lime enhances the dish profoundly, so don't skimp on it. Can easily be meal prepped.