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Street Corn Chicken Rice Bowl

Recipe by Evelyn Marcella Rivera

A loaded 30-minute street corn chicken rice bowl with smoky spiced chicken, charred Mexican-style corn salad, fluffy cilantro-lime rice, creamy avocado, and a tangy Tajín drizzle. Weeknight fast, weekend impressive.

  • Total Time30 minutes
  • Yield4 servings 1x

Ingredients

Units Scale

For the Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste

For the Street Corn

  • 3 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, minced (optional)
  • Salt and pepper to taste

For the Creamy Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon Tajín seasoning (or chili powder)
  • 1 teaspoon garlic powder
  • Salt to taste

For Serving

  • 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Additional Cotija cheese
  • Tortilla chips (optional)

Instructions

  1. Get the Rice Going: Cook rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
  2. Whisk the Drizzle: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt. Refrigerate until ready to serve.
  3. Spice and Sear the Chicken: Season chicken on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 6-8 minutes per side until internal temperature reaches 165°F. Remove to a plate, rest 5 minutes, then slice or dice.
  4. Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook 5-8 minutes, stirring occasionally, until charred and golden. Remove from heat and let cool slightly.
  5. Toss the Street Corn Mix: In a bowl, combine charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if using. Mix well and season with salt and pepper.
  6. Build Your Bowls: Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese.
  7. Drizzle and Serve: Drizzle creamy sauce over each bowl and serve with lime wedges and optional tortilla chips.

Notes

Char the corn on high heat for the best smoky flavor — don’t stir too often. Rest the chicken for 5 minutes before slicing to keep it juicy. The creamy sauce can be made ahead and refrigerated for up to 3 days. Swap chicken for shrimp or add black beans for a different variation.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Lunch, Main Course
  • Cuisine: American, Mexican-Inspired

Nutrition

  • Calories: 680
  • Sodium: 720
  • Saturated Fat: 8
  • Protein: 42

Find it online: https://blesseddish.com/street-corn-chicken-rice-bowl-30-minute-dinner-goals/