Name: Street Corn Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 yield
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 2 tablespoons olive oil, divided; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 3 cups cooked long-grain rice (cilantro-lime preferred); 2 cups corn kernels (fresh, frozen, or canned, drained); 1/2 cup Greek yogurt or sour cream; 2 tablespoons mayonnaise; Juice of 1 lime and 2 teaspoons lime zest; 1/4 cup chopped fresh cilantro and 1/4 cup crumbled cotija or feta cheese (optional)

Bright, bold flavors meet simple technique in this Street Corn Chicken Rice Bowl. Juicy, spiced chicken cubes are seared until caramelized and paired with sweet charred corn, lime-scented rice, and a cool crema. It’s a satisfying one-bowl meal that balances smoky, tangy, creamy, and fresh elements for a weeknight dinner that feels special without the fuss. Whether you’re feeding a family or packing lunches for the week, this bowl delivers vivid flavors and textures that come together in about half an hour.

Why I Love This Recipe

This recipe stands out because it takes approachable pantry ingredients and layers them into something vibrant and memorable. The chicken is marinated briefly then seared hot for a caramelized exterior and tender interior, while the corn adds sweetness and crunch. Cilantro-lime rice provides a bright base and a cool crema or yogurt sauce ties everything together, adding tang and richness. It’s flexible—swap frozen corn, use shrimp, or make extra rice for meal prep. The technique is simple but the result is an elevated, craveable bowl that hits all the flavor notes.

What You Need

Large skillet

For searing chicken evenly and achieving caramelized edges quickly, a heavy skillet distributes heat well and creates flavor

Mixing bowls

For combining marinade and sauces, sturdy bowls keep ingredients organized and make tossing easy

Measuring spoons and cups

Ensure balanced seasoning and consistent results by measuring spices and liquids accurately

Spatula or tongs

Helpful for turning chicken pieces when browning, preventing tearing and ensuring even cooking

Perfect Pairings

Grilled Avocado Salad

Creamy avocado and charred tomato salad brighten the bowl and add healthy fats that mirror the crema

Black Bean Salad

A zesty black bean and corn salad adds texture and boosts fiber, balancing the proteins

Margarita or Lime Agua Fresca

Bright citrus drinks complement the lime notes and cut through richness for a refreshing finish

Warm Tortillas

Serve alongside to scoop up leftovers and add a hands-on element that’s fun for casual dinners

Street Corn Rice Bowl

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings: 4 yield

Difficulty: Easy

Cuisine: Mexican

Category: Dinners

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil, divided

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

3 cups cooked long-grain rice (cilantro-lime preferred)

2 cups corn kernels (fresh, frozen, or canned, drained)

1/2 cup Greek yogurt or sour cream

2 tablespoons mayonnaise

Juice of 1 lime and 2 teaspoons lime zest

1/4 cup chopped fresh cilantro and 1/4 cup crumbled cotija or feta cheese (optional)

Instructions

Marinate Chicken

Combine chicken, 1 tablespoon olive oil, chili powder, cumin, smoked paprika, 1/2 teaspoon salt and a few grinds of black pepper. Toss to coat and let rest for 10 minutes to absorb flavor, or up to 2 hours refrigerated.

Cook Rice

Prepare rice according to package directions. Stir in lime zest, 1 tablespoon lime juice and most of the chopped cilantro. Keep covered and warm while you finish the rest of the bowl.

Sear Corn

Heat a skillet over medium-high heat with 1 teaspoon oil. Add corn and cook without stirring for a minute to get char marks, then toss and cook until lightly browned, about 3–5 minutes. Season with salt.

Sear Chicken

Increase skillet heat to high and add remaining oil. Add chicken in a single layer, avoid overcrowding. Sear 3–4 minutes per side until deeply browned and cooked through, about 6–8 minutes total depending on cube size.

Make Crema

In a bowl combine Greek yogurt, mayonnaise, remaining lime juice, a pinch of salt and chopped cilantro. Thin with a tablespoon of water if needed until drizzling consistency is achieved.

Assemble Bowls

Spoon warm cilantro-lime rice into bowls, top with charred corn and seared chicken. Drizzle with crema and sprinkle crumbled cotija or feta. Add extra cilantro and lime wedges to garnish.

Finish and Serve

Taste and adjust salt, squeeze additional lime for brightness, and serve immediately. For meal prep, pack components separately to preserve texture and add crema just before eating.

Nutrition (Per Serving)

Calories 520

Fat 18.0g

Carbs 60.0g

Protein 32.0g

Notes

Use frozen corn straight from the bag if fresh isn’t available; thaw slightly and pat dry to encourage browning.
For extra smoky heat, stir a teaspoon of chipotle in adobo into the marinade or chopped into the crema.
To make this vegetarian, swap chicken for firm tofu cubes or roasted cauliflower florets and follow the same searing technique.
Leftover rice stores well for 3–4 days; store chicken and crema separately to prevent sogginess when reheating.
If using canned corn, drain well and pat dry; a hot skillet still produces great char and flavor even with canned kernels.

Frequently Asked Questions

Yes. Frozen corn works very well—thaw it slightly and pat dry to remove excess ice, then cook over medium-high heat in a hot skillet to encourage caramelization and a roasted flavor similar to fresh corn.

This bowl is naturally gluten-free if you use plain rice and check labels on condiments. Avoid any pre-mixed spice blends containing wheat and opt for gluten-free mayonnaise and any store-bought sauces.

You can bake the marinated chicken at 425°F for 12–15 minutes until cooked through and slightly charred, turning halfway. Searing yields better caramelization, but baking is a hands-off alternative that still delivers good flavor.

Feta or crumbled queso fresco are excellent substitutes with similar crumbly texture and salty tang. For a dairy-free option, skip the cheese or sprinkle toasted pumpkin seeds for crunch and a savory note.