Description

This easy 20-minute street corn chicken rice bowl combines smoky charred corn, juicy chicken, and a creamy tangy sauce over fluffy rice. It’s a vibrant, high-protein spring dinner that’s customizable and perfect for busy weeknights.

Ingredients

Scale

2 medium boneless, skinless chicken breasts (about 12 oz)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup uncooked long-grain white rice (or brown rice)
2 cups water
1/2 teaspoon salt
1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
1/4 cup mayonnaise (light or avocado mayo optional)
2 tablespoons sour cream (or Greek yogurt)
1/2 teaspoon chili powder
1/4 cup crumbled cotija cheese (or feta)
1 tablespoon lime juice
1/4 cup chopped cilantro (plus more for garnish)
1/2 cup cherry tomatoes, diced (optional)
1/2 avocado, sliced (optional)
Extra lime wedges, for serving (optional)
Hot sauce, for serving (optional)

Instructions

Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 12-15 minutes (white rice) or 35-40 minutes (brown rice) until water is absorbed. Fluff with a fork and keep warm.
Pat chicken breasts dry and cut into bite-size pieces. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F).
Wipe out skillet if needed. Add corn and cook over high heat (no oil) for 3-4 minutes, stirring often, until some kernels are browned and fragrant.
In a mixing bowl, blend mayonnaise, sour cream or Greek yogurt, chili powder, lime juice, and cotija cheese. Stir in charred corn and chopped cilantro. Taste and adjust seasoning.
Divide cooked rice between bowls. Top with cooked chicken, then spoon street corn mixture over each bowl.
Add optional toppings: cherry tomatoes, avocado, extra cheese, lime wedges, and fresh cilantro.
Serve immediately while warm. Drizzle with hot sauce if desired. Refrigerate leftovers, keeping sauce separate.

Notes

Char the corn for authentic flavor. Use rotisserie chicken for speed. Swap rice for quinoa or cauliflower rice for dietary needs. Cotija cheese can be replaced with feta or parmesan. For dairy-free, use vegan mayo and yogurt, and skip cheese. Keep street corn topping separate for leftovers.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 520
Sugar: 5
Sodium: 650
Fat: 18
Saturated Fat: 4
Carbohydrates: 54
Fiber: 5
Protein: 32

Keywords: street corn, chicken rice bowl, easy dinner, spring recipe, high protein, Mexican, quick meal, healthy bowl, gluten-free option