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Street Corn Chicken Rice Bowl

A vibrant and hearty rice bowl featuring spiced pan-seared chicken, charred sweet corn, and fluffy cilantro-lime rice, all drizzled with a creamy tangy sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Mexican Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Spiced Chicken
  • 1.5 lbs chicken breast or thighs cubed
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
Rice & Corn
  • 1.5 cups white rice uncooked
  • 2 cups corn kernels fresh, frozen, or canned
  • 1 tbsp butter
  • 0.5 cup cilantro chopped
  • 1 lime juiced
Creamy Sauce
  • 0.25 cup mayonnaise
  • 0.25 cup Greek yogurt or sour cream
  • 1 tbsp lime juice
  • 0.5 tsp garlic powder

Equipment

  • Large Skillet
  • Rice Cooker or Pot
  • Mixing bowls
  • Chef Knife

Method
 

  1. Cook rice according to package instructions. Fluff with lime juice, salt, and cilantro.
  2. Toss chicken cubes with olive oil and spices (chili powder, paprika, cumin, garlic powder, salt, pepper).
  3. Sear chicken in a hot skillet for 5-7 minutes until cooked through and charred. Remove and set aside.
  4. In the same skillet, melt butter and sauté corn for 3-4 minutes until golden.
  5. Whisk together mayonnaise, yogurt, lime juice, and garlic powder to make the sauce. Add water if needed to thin.
  6. Assemble bowls with a base of rice, topped with chicken and corn.
  7. Drizzle with sauce and top with red onion and more cilantro.

Notes

Add avocado for extra creaminess.