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Quick Street Corn Chicken Rice Bowl

A close-up of a delicious street corn chicken rice bowl topped with charred chicken, corn, cotija cheese, crema, and cilantro.
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Make this flavorful Street Corn Chicken Rice Bowl for a satisfying weeknight dinner. It captures the smoky, creamy taste of Mexican street corn with seasoned chicken and rice, ready fast.

Ingredients

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  • 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 or brown rice
  • 1 (15 ounce) can corn, drained, or 1.5 cups frozen corn
  • 1 tablespoon butter or oil (for corn)
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon Tajín seasoning, plus more for topping
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese (optional)

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 for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
  3. Char the corn: Add the butter or oil to the same skillet. Add the drained corn (if using frozen, cook until heated through and slightly browned). Cook for 3-5 minutes, stirring occasionally, to get some light charring.
  4. Make the lime crema sauce: In a small bowl, whisk together the mayonnaise or yogurt, lime juice, Tajín seasoning, and half of the cilantro.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked chicken and the charred corn mixture.
  6. Finish the bowls: Drizzle the lime crema sauce over the chicken and corn. Sprinkle with the remaining cilantro, cotija cheese (if using), and an extra dash of Tajín seasoning. Serve immediately.

Notes

  • For faster cooking, use pre-cooked rice or a microwave rice packet.
  • If you prefer grilled flavor without a grill, use a cast iron skillet to char the corn.
  • You can substitute sour cream for mayonnaise in the sauce for a tangier flavor.

Nutrition

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