Print

Quick & Flavorful Street Corn Chicken Rice Bowls (Ready in 25 Minutes)

A close-up of a street corn chicken rice bowl topped with cotija cheese, crema, and spices.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy street corn chicken rice bowl for a quick weeknight dinner. You get all the smoky, creamy Mexican street corn tastes with juicy chicken and fluffy rice in under 30 minutes.

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 ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice (for serving)
  • 1 cup frozen or fresh corn kernels
  • 1/2 cup crumbled Cotija cheese (or feta as substitute)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • For the Creamy Cilantro Lime Sauce:
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon Tajín seasoning (plus extra for garnish)
  • Pinch of salt

Instructions

  1. Prepare the chicken: In a medium bowl, toss the 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 cooked through and lightly browned. Remove chicken from the skillet and set aside.
  3. Char the corn: Add the corn kernels to the same skillet. Cook for 3 to 5 minutes, stirring occasionally, until the corn is lightly charred. Return the chicken to the skillet and toss everything together briefly to warm through.
  4. Make the sauce: While the chicken cooks, whisk together the mayonnaise, sour cream, lime juice, cilantro, Tajín seasoning, and salt in a small bowl until smooth. This is your creamy cilantro lime sauce.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the seasoned chicken and charred corn mixture.
  6. Finish the bowls: Drizzle each bowl generously with the creamy cilantro lime sauce. Garnish with crumbled Cotija cheese, fresh cilantro, and an extra sprinkle of Tajín seasoning. Serve immediately with a lime wedge.

Notes

  • For meal prep, store the chicken/corn mixture, rice, and sauce separately. Assemble just before eating to keep the rice fluffy and the sauce fresh.
  • If you prefer a spicier kick, add 1/4 teaspoon of cayenne pepper to the chicken seasoning mix.
  • You can grill the chicken instead of pan-frying for deeper smoky flavor.

Nutrition

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