Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups cooked rice (white, jasmine, or brown); 1 cup grilled chicken, diced; 1 cup corn (fresh or canned); 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 1 avocado, diced; 1/4 cup cilantro, chopped; Juice of 1 lime (about 1–2 tablespoons); Salt and freshly ground black pepper, to taste; Cheese, optional (crumbled cotija, feta, or grated cheddar)

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I still remember the first time I tossed leftovers into a bowl and it tasted like a festival: sweet charred corn, lime brightness, creamy avocado and smoky grilled chicken over warm rice. This Street Corn Chicken Rice Bowl is exactly that — bright, quick, and endlessly adaptable for weeknights, meal prep, or a picnic that needs zero fuss. If you love bowls that balance texture and tang, this sits right alongside favorites like the Bang Bang Chicken Bowl in both convenience and crowd-pleasing flavor.

What makes this recipe special

This bowl borrows the best of Mexican street corn — charred sweetness, a hit of lime, and fresh cilantro — then adds protein and rice for a complete meal. It’s special because it hits multiple satisfying notes at once: crunchy corn, juicy tomato bursts, creamy avocado, and tender grilled chicken. Make it on busy nights, serve it for backyard lunches, or bring it to potlucks where you want something colorful and transportable.

"Quick to assemble, bright to taste — the perfect weeknight bowl that feels like a treat."

The cooking process explained

Overview: You’ll assemble cooked rice with pre-grilled chicken and corn, toss in fresh veggies and herbs, dress with lime, and finish with avocado and optional cheese. No special equipment required; the only real prep is grilling chicken or using leftovers. Expect about 10–15 minutes of active assembly if your rice and chicken are ready.

What you’ll need

2 cups cooked rice (white, jasmine, or brown — warm or room temperature)
1 cup grilled chicken, diced (leftovers or store-bought rotisserie work great)
1 cup corn (fresh kernels or canned; char on a skillet for more flavor)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1 avocado, diced
1/4 cup cilantro, chopped
Juice of 1 lime (about 1–2 tablespoons)
Salt and freshly ground black pepper, to taste
Cheese, optional (crumbled cotija, feta, or grated cheddar)

Notes: Swap jasmine rice for brown for nuttier texture, or use quinoa for a higher-protein base. If using canned corn, drain well and sauté briefly in a skillet to remove can taste.

Step-by-step instructions

Prepare your mise en place: dice the chicken, halve the tomatoes, chop the cilantro and red onion, and cube the avocado.
In a large bowl, add the cooked rice first to create a base. Then add the grilled chicken, corn, cherry tomatoes, red onion, and cilantro.
Squeeze the lime juice evenly over the mixture and season with salt and pepper. Taste and adjust seasoning.
Gently toss everything together so the lime and salt coat the rice and ingredients without mashing the avocado.
Divide into bowls and top each serving with the diced avocado and a sprinkle of cheese if using. Serve immediately.

Best ways to enjoy it

Serve warm or at room temperature with a wedge of lime on the side. For a fuller plate, pair it with a crisp green salad or simple roasted sweet potatoes. If you’re offering a variety of bowls at a gathering, provide hot sauce, extra cilantro, and lime wedges for guests to customize. For a spicier route, flavors reminiscent of the Buffalo Chicken Bowls — think a drizzle of buffalo sauce and cooling ranch or crema — make a lively alternative.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of serving. Consume within 3–4 days.
To reheat, sprinkle a tablespoon of water over the rice portion and microwave covered for 45–90 seconds, stirring halfway, or rewarm gently in a skillet. Add avocado fresh after reheating for best texture.
Freezing is not recommended with avocado and tomatoes — the textures degrade. If you must freeze, assemble only the rice and chicken with corn; freeze up to 2 months and thaw overnight in the fridge before adding fresh veggies and avocado.
Always check that reheated chicken reaches 165°F (74°C) for safety.

Helpful cooking tips

Use warm rice so flavors meld better; chilled rice from the fridge works for a contrast but can taste starchy.
Char the corn in a dry skillet or on the grill for 3–4 minutes to deepen sweetness. If using canned corn, a quick sauté adds flavor.
Dice onions fine and soak briefly in cold water if you want a milder bite.
Add lime gradually — a little goes a long way; you can always add more for brightness.
For faster assembly on busy nights, use rotisserie chicken and pre-cooked frozen rice packets.

Recipe variations

Vegetarian: Swap chicken for roasted chickpeas or black beans and add a smoky paprika or chipotle sprinkle.
Low-carb: Replace rice with cauliflower rice; briefly sauté it to remove excess moisture.
Creamy elote style: Stir in 2 tablespoons of mayo and a teaspoon of chili powder with the lime for a richer street-corn flavor.
Mediterranean twist: Use feta instead of cotija and add cucumber and a drizzle of olive oil.
Meal-prep batch: Keep components separate — rice and chicken in one container, avocado and tomatoes in another — to preserve texture.

Common questions

How long does this bowl take to make?

If rice and chicken are already cooked, plan on 10–15 minutes to chop, toss, and serve. If cooking chicken or rice from scratch, add 20–30 minutes depending on your method.

Can I make this ahead for meal prep?

Yes. Store rice, chicken, and corn together in one container and pack avocado and tomatoes separately. Combine just before eating to keep avocado from browning and tomatoes from getting soggy.

What cheese works best?

Cotija is the classic street-corn choice for its salty crumbly texture. Feta, queso fresco, or a mild cheddar also work well depending on what you have.

Is this recipe freezer-friendly?

Partially. Freeze only the rice, chicken, and corn if needed (up to 2 months). Thaw overnight in the fridge and add fresh tomatoes, cilantro, and avocado after reheating.

How can I make this spicier without overpowering the flavors?

Add sliced pickled jalapeños, a sprinkle of cayenne, or a drizzle of chipotle hot sauce. Start small and taste as you go so the lime and corn sweetness remain balanced.

Street Corn Chicken Rice Bowl