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Flavorful Street Corn Chicken Rice Bowl: The Ultimate 30-Minute Weeknight Dinner

Close-up of a street corn chicken rice bowl with creamy sauce, crumbled cheese, and fresh parsley.
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Get all the smoky, creamy Mexican street corn tastes mixed right into your chicken and rice. This easy Street Corn Chicken Rice Bowl brings a delicious, exciting meal to your table fast, tasting much better than takeout.

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 or cilantro lime rice
  • 1 tablespoon butter
  • 2 cups frozen or fresh corn kernels
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 teaspoon Tajín seasoning, plus more for garnish
  • 1/4 cup fresh lime juice
  • 1/4 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

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. Char the corn: Add the butter to the same skillet. Once melted, add the corn kernels. Cook, stirring occasionally, until the corn begins to char slightly, about 5 minutes.
  4. Make the street corn sauce: While the corn cooks, whisk together the mayonnaise, sour cream, Tajín seasoning, and lime juice in a small bowl until smooth.
  5. Combine the corn mixture: Remove the skillet from the heat. Stir the cooked corn, half of the lime juice mixture (reserving the rest for drizzling), half of the Cotija cheese, and half of the cilantro into the charred corn.
  6. Assemble the bowls: Divide the cooked rice between two bowls. Top the rice with the cooked chicken. Spoon the creamy street corn mixture over the chicken.
  7. Finish and serve: Drizzle the remaining lime juice mixture over the bowls. Garnish generously with the remaining Cotija cheese, fresh cilantro, and an extra sprinkle of Tajín. Serve immediately with lime wedges.

Notes

  • For faster prep, use pre-cooked or rotisserie chicken. Skip step 2 and add the chicken when combining the corn mixture in step 5.
  • Make this a healthy chicken bowl by substituting white rice with brown rice or quinoa.
  • If you do not have Cotija cheese, use feta cheese as a substitute for a similar salty, crumbly texture.

Nutrition

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