30-Minute Street Corn Chicken Rice Bowl Recipe
This 30-Minute Street Corn Chicken Rice Bowl is a vibrant, flavorful dish combining juicy, spiced chicken, charred corn, and fluffy rice, all topped with a creamy cilantro-lime sauce. It’s a quick, satisfying meal perfect for busy weeknights, blending smoky Mexican-inspired flavors with fresh, zesty accents.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts (about 1.5 lbs total), cut into bite-size cubes
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil or avocado oil (divided)
Base and Toppings
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 0.25 cup red onion, thinly sliced
- 1 lime, juiced
- 2 tbsp chopped cilantro (plus 1 tbsp finely chopped cilantro for sauce and additional for garnish)
Cilantro-Lime Sauce
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime juice and zest
- 1 tbsp finely chopped cilantro
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken cubes completely dry with paper towels. Toss them with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated to ensure flavorful, well-seasoned meat.
- Cook the Chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Place the chicken in a single layer without overlapping. Cook undisturbed for 3-4 minutes on each side (6-8 minutes total) until golden brown and fully cooked to an internal temperature of 165°F. The chicken is done when juices run clear and no pink remains. Remove from skillet and set aside on a plate.
- Char the Corn: Wipe the skillet lightly with a paper towel to remove any stuck bits but keep the flavorful oil. Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until kernels develop golden-brown charred edges for a smoky, caramelized flavor.
- Make the Cilantro-Lime Sauce: While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, finely chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning as needed to balance tanginess and creaminess.
- Assemble the Bowls: Spoon about 1 cup of warm cooked rice into each serving bowl. Top with charred corn, sliced chicken, and thinly sliced red onion. Drizzle the prepared cilantro-lime sauce over the top, then finish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately for best flavor and texture.
Notes
- Use fresh or frozen corn for the best charred flavor; canned corn works but should be well drained and patted dry.
- Adjust the spice level by tweaking the chili powder amount or adding a pinch of cayenne.
- This bowl is versatile; swap the chicken for tofu or shrimp for variation.
- Serve with extra lime wedges on the side for additional brightness.
- Cooked rice can be prepared ahead of time to save time during assembly.
Keywords: chicken rice bowl, street corn, cilantro lime sauce, quick dinner, Mexican flavors, skillet chicken, charred corn
