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Flavorful Street Corn Chicken Rice Bowl

A close-up of a street corn chicken rice bowl featuring white rice topped with charred chicken, grilled corn, creamy sauce, and fresh herbs.
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Create a satisfying weeknight dinner with this Street Corn Chicken Rice Bowl. It combines juicy, seasoned chicken, smoky charred corn, and fluffy rice, all brought together with a creamy, zesty lime-cilantro sauce inspired by Mexican street corn.

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 cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 cup frozen or fresh corn kernels
  • 1 tablespoon butter or oil (for corn)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt (for sauce)
  • Optional toppings: Cotija cheese, Tajín seasoning, sliced avocado, lime wedges

Instructions

  1. Season the chicken: In a 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 until browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  3. Prepare the street corn: In the same skillet, melt the butter or oil over medium heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 minutes.
  4. Make the lime-cilantro sauce: While the corn cooks, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chopped cilantro, and 1/4 teaspoon salt in a small bowl.
  5. Assemble the bowls: Divide the cooked rice among four serving bowls. Top the rice with the cooked chicken and the charred corn mixture.
  6. Finish the dish: Drizzle the creamy lime-cilantro sauce generously over the chicken and corn. Add your desired toppings like crumbled Cotija cheese, a sprinkle of Tajín, and avocado slices. Serve immediately with lime wedges.

Notes

  • For quick preparation, use pre-cooked rice or cook the rice while the chicken seasons.
  • If you prefer a smoky flavor without grilling, charring the corn in a hot skillet works well.
  • This recipe is excellent for meal prep; store the sauce separately and combine just before eating.

Nutrition

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