Name: 30-Minute Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 2 large chicken breasts (about 1.5 lbs), 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; 1 tbsp mayonnaise; 1 clove garlic, minced; 0.5 lime juice and zest; 1 tbsp finely chopped cilantro; Salt and pepper to taste

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Introduction

This 30-Minute Street Corn Chicken Rice Bowl is a vibrant, flavorful dish inspired by classic Mexican street corn. It combines juicy, spiced chicken with charred corn, fluffy rice, and a zesty cilantro-lime sauce for a quick and satisfying meal perfect for busy weeknights.

A bowl with four main layers: at the bottom right, white fluffy rice; next to it on the left, bright yellow corn kernels; on the far right, green mashed guacamole; and at the center, grilled chicken pieces with a reddish-brown color. The top is drizzled with a creamy light green sauce and sprinkled with chopped green herbs. A lime wedge is placed on the edge of the bowl. The bowl is white, and it rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts (about 1.5 lbs), 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

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.
Step 2: Heat a large 12-inch skillet over medium-high heat until very hot. Add the 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 an internal temperature of 165°F. The chicken is done when juices run clear with no pink remaining in the center. Set aside on a plate.
Step 3: Wipe the skillet lightly with a paper towel to remove any stuck bits while keeping the flavorful oil. Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
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. Taste and adjust seasoning as needed.
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 lime juice. Serve immediately.

Tips & Variations

For a low-carb version, swap rice for cauliflower rice.
Make a double batch of the cilantro-lime sauce to use on salads, tacos, or grilled vegetables throughout the week.
Use frozen corn for convenience, just be sure to thaw and drain well before cooking.
If you prefer, grill the chicken instead of pan-frying for extra smoky flavor.

Storage

Store the chicken, rice, and corn separately in airtight containers in the refrigerator for up to 4 days. Keep the cilantro-lime sauce separate to maintain freshness. To reheat, warm chicken and corn gently in a skillet or microwave, then assemble bowls fresh. Chicken and rice can be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a bowl with four main layers arranged side by side: bright yellow corn kernels on the left, seasoned reddish-brown grilled chicken pieces in the center, plain white rice next to the chicken, and a small mound of green guacamole on the right. A light green creamy sauce with herbs is drizzled over the chicken and part of the corn and rice, and small chopped green herbs are sprinkled on top. A lime wedge is placed near the corn. The bowl is white with a smooth finish, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this dish?

Yes, you can use white, jasmine, or brown rice depending on your preference. Each variety works well and can be substituted based on what you have on hand.

Is it necessary to dry the chicken before seasoning?

Yes, patting the chicken dry helps the spices stick better and allows for a nice sear, resulting in more flavorful and well-cooked pieces.