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A colorful bowl with seasoned chicken, charred corn, white rice, and lime crema garnish.
Print Recipe

30-Minute Street Corn Chicken Rice Bowl

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb chicken breast, cubed
  • 2 cups white rice, cooked
  • 2 cups frozen corn kernels
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup mayonnais e
  • 2 tbsp sour cream
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 lime , juiced
  • 1/4 cup cilantro , chopped
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • Season chicken cubes with chili powder, smoked paprika, salt, and pepper.
  • Heat olive oil in a large skillet over medium-high heat; sear chicken until browned and internal temperature reaches 165 degrees Fahrenheit, approximately 8-10 minutes.
  • In a separate dry cast-iron skillet or the same skillet after removing chicken, char corn kernels over high heat until blackened in spots, approximately 5 minutes.
  • In a small mixing bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
  • Divide cooked rice into four bowls and top each with equal portions of cooked chicken and charred corn.
  • Drizzle the dressing over each bowl and garnish with crumbled cotija cheese and chopped cilantro.