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Need a flavorful dinner that’s ready in 30 minutes or less? You’re not alone—modern life demands meals that are quick, nourishing, and crave-worthy. That’s where the Street Corn Chicken Rice Bowl comes in—a weeknight hero that fuses the irresistible flavors of Mexican street corn with juicy chicken and fluffy rice. It’s bold, creamy, zesty, and incredibly satisfying—all in a single bowl.

With a simple prep process and everyday ingredients, this is one of those recipes you’ll keep on repeat. And whether you’re serving it as a standalone dish, stuffing it in tacos, or building your weekly meal prep around it, you’re guaranteed to get rave reviews.

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🌽 Why You’ll Crave This Bowl Again and Again

• ✔️ Ready in 30 minutes flat
• ✔️ Full of color, crunch, and creamy textures
• ✔️ Customizable for gluten-free, dairy-free, or plant-based diets
• ✔️ Balanced with protein, fiber, and healthy fats
• ✔️ Kid- and family-approved flavor profile

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🛒 What You’ll Need

Here’s your shopping list for the perfect Street Corn Chicken Rice Bowl. Most ingredients are pantry staples or easy to find at any grocery store.

• 1 lb boneless, skinless chicken breast, cubed or thinly sliced
• 1 cup jasmine or basmati rice, rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 ripe avocado, sliced or cubed
• ½ cup crumbled Cotija or feta cheese
• 1 lime, juiced
• ¼ cup chopped fresh cilantro
• 1 tsp chili powder
• Salt & black pepper, to taste
• 1 tbsp olive oil, for cooking

Optional add-ins: Sliced jalapeños, diced red onion, garlic powder, or hot sauce for extra flavor!

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 4 bowls
• Calories: ~475 kcal per serving

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🔪 How to Make a Street Corn Chicken Rice Bowl

Step 1: Cook the Rice

Prepare jasmine or basmati rice according to package instructions. For extra flavor, cook it in chicken or vegetable broth instead of water.

Tip: Start the rice first so it finishes just as everything else is ready.

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Step 2: Season and Sear the Chicken

Pat the chicken dry and season generously with salt, pepper, and chili powder. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5–7 minutes per side or until golden and cooked through (internal temp: 165°F). Set aside to rest.

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Step 3: Sauté the Corn

In the same pan, toss in the corn and sauté over medium-high heat for 3–5 minutes. You’re looking for a slight char or golden edges—this mimics that classic elote (Mexican street corn) flavor.

Shortcut: Use fire-roasted canned corn for extra smoky flavor without the fuss.

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Step 4: Slice, Chop, and Combine

Once the chicken has rested, chop it into bite-sized pieces. In a large bowl, combine the cooked rice, sautéed corn, and chicken. Add lime juice and chopped cilantro. Toss everything until well mixed.

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Step 5: Garnish and Serve

Divide the mixture into serving bowls. Top each one with sliced avocado, a generous crumble of Cotija or feta cheese, and any extra garnishes you love—like hot sauce, green onions, or extra lime wedges.

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🧪 Nutrition Snapshot (Per Serving)

Nutrient	Amount
Calories	~475 kcal
Protein	30g
Carbs	52g
Fiber	6g
Fat	17g
Vitamin C	35% DV

This dish offers an excellent balance of lean protein, fiber-rich veggies, and healthy fats from avocado—perfect for fueling your day without weighing you down.

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🥦 Smart Variations and Healthier Swaps

🌱 Vegan Version

• Swap the chicken for grilled tofu, tempeh, or black beans
• Use dairy-free feta or a sprinkle of nutritional yeast

🍚 Low-Carb Option

• Replace rice with cauliflower rice or shredded cabbage
• Add more veggies like spinach, zucchini, or bell pepper

🥩 Meat Lovers’ Twist

• Use grilled steak or smoky grilled chicken thighs for a heartier variation

Want a little crunch? Add crushed tortilla chips or roasted pepitas on top!

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🥙 Creative Ways to Serve This Dish

• 🌮 Tacos: Spoon the mix into soft corn tortillas with extra cheese and salsa
• 🥗 Salad Bowl: Serve over shredded romaine or mixed greens with a drizzle of dressing
• 🌯 Wraps: Roll it into a burrito with black beans and crema for an on-the-go option
• 🍱 Meal Prep: Portion into containers and refrigerate for 3–4 days of ready lunches

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❌ Common Mistakes to Avoid

• Overcooking chicken: Always aim for juicy, not dry. Use a thermometer!
• Skipping the lime: Fresh citrus brightens everything—don’t skip it!
• Forgetting to season the rice: Salt your rice water or use broth to build flavor.
• Assembling while hot: Let ingredients cool slightly for better texture when mixing.

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🧊 Storage & Reheating Tips

• Fridge: Store assembled bowls (minus avocado) for up to 4 days
• Freezer: Freeze chicken, corn, and rice mix without toppings for up to 3 months
• Reheat: Microwave or sauté until hot, then add avocado and cheese just before serving
• Make Ahead Tip: Marinate chicken or prep veggies the night before for a faster finish

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🎉 Final Thoughts: Your New Favorite Bowl

This Street Corn Chicken Rice Bowl takes everything you love about elote and turns it into a satisfying, nutritious, and visually stunning meal. It’s fast, it’s customizable, and it’s packed with flavor—from smoky corn to creamy avocado and citrusy brightness.

So the next time you’re tempted to order takeout, whip up this one-pan beauty instead. It’s fresh, fast, and fabulous—and guaranteed to earn a spot in your weeknight rotation.

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