30-Minute Street Corn Chicken Rice Bowl Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
