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Delicious street corn chicken rice bowl served in a vibrant dish.

30-Minute Street Corn Chicken Rice Bowl

A quick and delicious rice bowl featuring tender chicken, sweet corn, and a creamy cilantro-lime sauce, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken and Bowls
  • 2 large large chicken breasts (about 1.5 lbs total, cut into bite-size cubes) Pat dry before seasoning
  • 2 cups cooked rice (white, jasmine, or brown) Use any preferred type of cooked rice
  • 1.5 cups corn kernels (fresh, frozen, or canned, drained) Can be used fresh or frozen
  • 2 tbsp olive oil or avocado oil For cooking chicken
  • 1 tsp smoked paprika Adds flavor to chicken
  • 1 tsp chili powder For seasoning chicken
  • 0.5 tsp garlic powder For seasoning chicken
  • to taste Salt and pepper Season to preference
  • 1 lime juiced For freshness
  • 0.25 cup red onion (thinly sliced) For topping
  • 2 tbsp chopped cilantro For garnish
For the Sauce
  • 0.5 cup plain Greek yogurt Base for the creamy sauce
  • 1 tbsp mayonnaise Adds creaminess
  • 1 clove garlic (minced) For sauce flavor
  • 0.5 lime juice and zest Adds zing to sauce
  • 1 tbsp finely chopped cilantro For sauce flavor

Method
 

Preparation
  1. Pat chicken pieces completely dry with paper towels.
  2. Toss chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
Cooking
  1. Heat a large 12-inch skillet over medium-high heat until very hot.
  2. Add chicken in a single layer and cook undisturbed for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature.
  3. Set chicken aside on a plate.
  4. Wipe the skillet lightly to remove any stuck bits but keep the flavorful oil.
  5. Add corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
Sauce Preparation
  1. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth and creamy.
  2. Taste and adjust seasoning as needed.
Assembly
  1. Spoon warm rice into serving bowls (about 1 cup per bowl).
  2. Top with charred corn, sliced chicken, and red onion slices.
  3. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and lime juice.
  4. Serve immediately.

Notes

For added flavor, serve with extra lime wedges, crispy tortilla chips, or a side of guacamole. This dish stores well in the fridge for 3 days and can be frozen for up to 2 months.