30-Minute Street Corn Chicken Rice Bowl Recipe

Introduction

This 30-Minute Street Corn Chicken Rice Bowl is a vibrant, flavorful meal that brings the best of street food flavors right to your kitchen. Juicy, spiced chicken pairs perfectly with charred corn, creamy cilantro-lime sauce, and fluffy rice for a quick weeknight dinner everyone will love.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total), cut into bite-size cubes
• 2 cups cooked rice (white, jasmine, or brown)
• 1.5 cups corn kernels (fresh, frozen, or canned, drained)
• 2 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp garlic powder
• Salt and pepper to taste
• 1 lime, juiced
• 0.25 cup red onion, thinly sliced
• 2 tbsp chopped cilantro
• 0.5 cup plain Greek yogurt (for sauce)
• 1 tbsp mayonnaise (for sauce)
• 1 clove garlic, minced (for sauce)
• 0.5 lime, juice and zest (for sauce)
• 1 tbsp finely chopped cilantro (for sauce)

Instructions

1. Step 1: Pat the chicken pieces 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.
2. Step 2: Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to 165°F internal temperature. The chicken is done when juices run clear and no pink remains. Set aside on a plate.
3. Step 3: Wipe the skillet lightly with a paper towel to remove any stuck bits but keep the flavorful oil. Add corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
4. Step 4: While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
5. Step 5: Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and extra lime juice. Serve immediately.

Tips & Variations

• For extra smoky flavor, try adding a dash of chipotle powder to the chicken seasoning.
• Use frozen corn if fresh isn’t available; just be sure to drain well to avoid sogginess.
• Swap mayonnaise with sour cream in the sauce for a tangier profile.
• Serve with a side of avocado slices or jalapeño for added creaminess or heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat the chicken and corn separately from the rice and sauce, then combine before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time as thighs may take slightly longer to cook through.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check your spices and mayonnaise labels to ensure no hidden gluten.

30-Minute Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

5 from 128 reviews

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.

• Author: Lila
• 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

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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