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A vibrant Street Corn Chicken Rice Bowl with charred corn, seasoned chicken, cotija cheese, and fresh lime wedges.
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Easy Street Corn Chicken Rice Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 2 cups cooked white rice
  • 1 lb boneless skinless chicken breast, diced into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 cups roasted corn kernels
  • 1/4 cup mayonnais e
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime , cut into wedges
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken pieces with chili powder, cumin, garlic powder, salt, and pepper.
  • Add chicken to the skillet and cook for 8 to 10 minutes until golden brown and cooked through to 165 degrees Fahrenheit.
  • In a small mixing bowl, whisk together mayonnaise and sour cream until smooth.
  • Divide the cooked rice evenly among four bowls.
  • Top each bowl with equal portions of cooked chicken and charred corn.
  • Drizzle the mayonnaise and sour cream mixture over the corn and chicken.
  • Garnish each bowl with crumbled cotija cheese, chopped cilantro, and a lime wedge before serving.