Street Corn Chicken Rice Bowl Recipe
A quick and flavorful 30-minute street corn chicken rice bowl featuring juicy, spice-rubbed chicken, charred corn, and a creamy cilantro-lime sauce over warm rice. This dish combines smoky, tangy, and fresh flavors for a satisfying meal that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 2 large chicken breasts (about 1.5 lbs total), cut into bite-size cubes
- 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
Vegetables and Rice
- 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
- 2 tbsp chopped cilantro (plus 1 tbsp finely chopped cilantro for sauce)
- 1 lime, juiced (plus 0.5 lime juice and zest for sauce)
Cilantro-Lime Sauce
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
Instructions
- Prepare the chicken: Pat chicken pieces completely dry with paper towels. Toss the chicken cubes with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated for full flavor coverage.
- Cook the chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Add 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 cooked through to an internal temperature of 165°F. The chicken is ready when juices run clear and there’s no pink in the center. Remove from skillet and set aside.
- 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 golden-brown charred edges develop.
- Make the cilantro-lime sauce: 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. Taste and adjust seasoning as needed.
- Assemble the bowls: Spoon about 1 cup of warm cooked rice into individual serving bowls. Top with the charred corn, sliced chicken, and red onion slices. Drizzle the cilantro-lime sauce evenly over everything. Finish with fresh chopped cilantro and extra lime juice. Serve immediately for best flavor and texture.
Notes
- Use any type of rice you prefer—jasmine for fragrance, white for classic, or brown for added fiber.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- The creamy sauce can be prepared ahead and stored in the fridge for up to 2 days.
- Charred corn adds a smoky depth; fresh corn works best but frozen or canned are good alternatives.
- Make sure the chicken is cooked thoroughly to 165°F to ensure safety.
Find it online: https://forkvista.com/street-corn-chicken-rice-bowl-recipe/
