Print

Quick 30-Minute Street Corn Chicken Rice Bowls

A close-up of a street corn chicken rice bowl featuring seasoned chicken, corn, cotija cheese, and fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this flavorful Street Corn Chicken Rice Bowl for a quick, satisfying weeknight dinner. You get juicy seasoned chicken, fluffy cilantro lime rice, and a creamy, zesty Mexican street corn topping.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice (prepare ahead for speed)
  • 1 cup frozen or fresh corn kernels
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream or Mexican crema
  • 1 tablespoon lime juice
  • 1/4 cup crumbled Cotija cheese (or feta as a substitute)
  • 2 tablespoons fresh cilantro, chopped
  • Optional toppings: avocado slices, Tajín seasoning, lime wedges

Instructions

  1. Season the chicken: In a medium bowl, toss the cut chicken pieces with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  3. Prepare the corn topping: In the same skillet (no need to clean), add the corn kernels. Cook for 3 to 5 minutes until lightly charred or heated through. Reduce heat to low.
  4. Make the creamy sauce: In a small bowl, whisk together the mayonnaise, sour cream (or crema), and lime juice until smooth.
  5. Combine the street corn mixture: Add the cooked corn to the creamy sauce. Stir in half of the Cotija cheese and half of the chopped cilantro. Mix well.
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice evenly with the cooked chicken.
  7. Finish the bowls: Spoon the creamy street corn mixture over the chicken and rice in each bowl. Sprinkle with the remaining Cotija cheese and cilantro. Serve immediately with optional avocado slices, a dash of Tajín, and lime wedges.

Notes

  • For faster assembly, cook your rice earlier in the day or use pre-cooked rice. This helps you achieve the 30-minute goal.
  • If you prefer grilled chicken flavor without grilling, char the corn and chicken slightly more in the hot skillet.
  • This recipe is naturally gluten free if you use plain rice and check your spice blend ingredients.

Nutrition

Find it online: https://kingscook.com/street-corn-chicken-rice-bowl-recipe/