Street Corn Chicken Rice Bowl
A quick and satisfying bowl filled with fluffy rice, juicy grilled chicken, and sweet corn, brightened with lime and fresh cilantro — perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or jasmine) warm or cooled
- 1 lb grilled chicken, sliced leftovers or freshly grilled
- 1 cup sweet corn fresh kernels, thawed frozen corn, or drained canned corn
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1–2 tsp olive oil optional for finishing
Instructions
Preparation
- Fluff the cooked rice in a large bowl with a fork to separate grains.
- Add the sliced grilled chicken and corn. If using frozen corn, thaw fully and pat dry to avoid watering down the bowl.
- Squeeze the lime over everything and toss gently to combine so the lime coats the rice and chicken.
- Season with salt and pepper, tasting and adjusting until the balance is right.
- Divide into serving bowls. Sprinkle chopped cilantro on top and drizzle 1–2 teaspoons of olive oil if you like extra sheen and richness.
Notes
For best texture, warm the rice slightly before tossing. Char fresh corn in a skillet or on the grill for a smoky depth. Store components separately if possible for best freshness and texture.