30-Minute Street Corn Chicken Rice Bowl Recipe

Introduction

This 30-Minute Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that combines tender, spiced chicken with charred corn and a creamy cilantro-lime sauce. Perfect for a quick weeknight dinner, it brings bold flavors and fresh ingredients together in a colorful bowl.

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 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 165°F internal temperature. When done, juices should run clear with no pink inside. Remove the chicken and set aside on a plate.
3. Step 3: Lightly wipe the skillet 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 you see golden-brown charred edges.
4. Step 4: While the corn cooks, whisk together the 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: To assemble, spoon about 1 cup of warm rice into serving bowls. Top with the charred corn, sliced chicken, and red onion slices. Drizzle the cilantro-lime sauce over everything, then finish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately.

Tips & Variations

• For extra smoky flavor, try grilling the chicken and corn instead of pan-cooking.
• Swap plain yogurt for the sauce to make it lighter and dairy-free mayo for a tangier twist.
• Add diced avocado or a sprinkle of crumbled cotija cheese for a richer bowl.
• Use brown rice for more fiber and a nuttier taste, or jasmine rice for fragrant softness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to maintain its freshness. Reheat the chicken, corn, and rice gently in the microwave or on the stovetop, then add fresh sauce and toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it thoroughly before cooking to avoid excess moisture.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F, the juices run clear, and there’s no pink inside. Cooking 6-8 minutes total in a hot skillet usually achieves this for bite-size pieces.

30-Minute Street Corn Chicken Rice Bowl Recipe

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This 30-Minute Street Corn Chicken Rice Bowl is a vibrant and flavorful dinner option featuring tender, smoky-spiced chicken, charred corn kernels, and a creamy cilantro-lime sauce served over warm rice. Inspired by street corn flavors, this dish combines smoky paprika, chili powder, and fresh lime for a deliciously balanced meal that’s quick and easy to prepare.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 2 large chicken breasts (about 1.5 lbs), 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 (plus a drizzle for tossing chicken)

Base

• 2 cups cooked rice (white, jasmine, or brown)

Corn

• 1.5 cups corn kernels (fresh, frozen, or canned, drained)

Toppings and Garnish

• 0.25 cup red onion, thinly sliced
• 2 tbsp chopped cilantro
• Juice of 1 lime

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 pieces completely dry using paper towels to ensure even cooking and better browning. In a bowl, toss the chicken cubes with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until they are evenly coated with the seasonings.
2. Cook the chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Add the seasoned chicken in a single layer without overcrowding or overlapping. Let them cook undisturbed for 3-4 minutes on one side to get a golden-brown sear, then flip and cook for another 3-4 minutes until the chicken reaches an internal temperature of 165°F and the juices run clear. Remove the chicken from the skillet and set aside on a plate.
3. Char the corn: Lightly wipe the skillet with a paper towel to remove any stuck bits but retain the flavorful oil in the pan. Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally. Continue until the corn develops a nice golden-brown charred edge, enhancing its sweetness and adding a smoky 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. Mix until smooth and creamy. Taste and adjust the seasoning as needed to balance the tang, saltiness, and freshness.
5. Assemble the bowls: Spoon about 1 cup of warm cooked rice into each serving bowl. Top the rice with the charred corn kernels, cooked chicken pieces, and thinly sliced red onion. Drizzle the cilantro-lime sauce generously over the top, then garnish with fresh chopped cilantro and a squeeze of fresh lime juice. Serve immediately for the best texture and flavor.

Notes

• Use fresh corn during summer for the best flavor, but frozen or canned corn works well too—just ensure it’s well drained.
• For a spicier kick, add a pinch of cayenne pepper when seasoning the chicken or sprinkle chili flakes over the finished dish.
• Brown rice makes a heartier and more nutritious base, but white or jasmine rice will give a lighter texture and subtle aroma.
• Leftover chicken and corn can be stored separately in airtight containers in the refrigerator for up to 3 days.
• This dish is easily customizable—swap chicken for tofu or beans for a vegetarian version and omit mayonnaise to make the sauce vegan.

Keywords: street corn chicken rice bowl, quick chicken bowl, smoky chicken recipe, cilantro lime sauce, charred corn, easy dinner bowl