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Street Corn Chicken Rice Bowl

A flavorful and satisfying bowl featuring spiced, charred chicken, roasted sweet corn, and a tangy, creamy cilantro lime sauce served over fluffy rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb boneless skinless chicken breasts cubed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
Bowl Base
  • 3 cups cooked rice white or brown, warm
  • 2 cups sweet corn kernels drained well
  • 1 tbsp butter or oil
Creamy Sauce
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or crema
  • 1 tbsp fresh lime juice
  • 1 clove garlic minced
  • 2 tbsp fresh cilantro chopped
Garnishes
  • 0.25 cup red onion diced
  • 1 lime cut into wedges

Equipment

  • Large Skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Whisk together the mayonnaise, sour cream, lime juice, minced garlic, and cilantro in a small bowl. Set aside.
  2. In a medium bowl, toss the cubed chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until coated.
  3. Heat a large skillet over medium-high heat with 1 tablespoon of butter or oil. Add the corn and cook undisturbed for 2-3 minutes to char. Stir and cook 2 more minutes. Remove from skillet.
  4. In the same skillet, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until deeply browned and cooked through. Remove from heat.
  5. Assemble the bowls by layering warm rice, charred corn, and spiced chicken. Drizzle generously with the creamy sauce and top with diced red onions and extra cilantro.

Notes

To get a good char on the chicken and corn, make sure your pan is very hot and avoid stirring too frequently.