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Street Corn Chicken Rice Bowl

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This easy 20-minute street corn chicken rice bowl brings together juicy chicken, charred corn, fluffy rice, and a creamy lime sauce for a quick, flavorful weeknight dinner. Inspired by Mexican street corn, it’s customizable, crowd-pleasing, and perfect for busy nights.

Ingredients

Scale
  • 2 cups cooked white or brown rice (about 3 cups cooked from 1 cup uncooked rice)
  • 2 cups cooked chicken, shredded or diced (rotisserie, grilled, or leftovers)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 1/2 cups corn kernels (fresh, frozen, or canned; drained if canned)
  • 1 tablespoon butter
  • 1/2 teaspoon smoked paprika (optional)
  • 1/3 cup mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons sour cream
  • 1 clove garlic, minced
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 teaspoon chili powder
  • Pinch of salt
  • 1/3 cup crumbled cotija cheese (or feta/queso fresco)
  • 2 tablespoons chopped fresh cilantro
  • Extra lime wedges
  • Diced jalapeño or hot sauce (optional, for heat)

Instructions

  1. Prepare the rice if needed: Rinse 1 cup uncooked rice and cook according to package directions (about 15-20 minutes). If using leftover rice, fluff with a fork and set aside. Optionally, add a splash of lime juice and a pinch of salt for extra flavor.
  2. Season and heat chicken: In a large skillet over medium heat, add olive oil. Toss in shredded or diced chicken, sprinkle with chili powder, cumin, salt, and pepper. Sauté for 2-3 minutes until heated through and slightly crispy at the edges. (If using raw chicken, dice and cook thoroughly for 5-7 minutes until no pink remains.) Set aside.
  3. Char the corn: Wipe out the skillet and return to medium-high heat. Melt butter, then add corn kernels. Sprinkle with smoked paprika if using. Cook, stirring occasionally, until corn is golden and slightly charred, about 5 minutes.
  4. Mix the creamy lime sauce: In a medium bowl, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, and a pinch of salt. Whisk until smooth and adjust seasoning to taste.
  5. Assemble the bowls: Divide cooked rice among four bowls (about 1/2 cup each). Top with seasoned chicken and charred corn. Drizzle generously with creamy lime sauce.
  6. Finish with garnishes: Sprinkle with crumbled cotija cheese and fresh cilantro. Add extra lime wedges, diced jalapeño, or hot sauce as desired. Serve warm.

Notes

For a vegetarian version, swap chicken for black beans, grilled mushrooms, or roasted sweet potato. Use cauliflower rice for low-carb. Cotija cheese can be replaced with feta or queso fresco. Add extra veggies like bell pepper or avocado for variety. Store leftovers in the fridge for up to 3 days, keeping the sauce separate. For best flavor, reheat rice and chicken before serving and add fresh garnishes.

Nutrition

Keywords: street corn, chicken rice bowl, Mexican, easy dinner, weeknight meal, quick, gluten-free, meal prep, corn, lime, cotija, creamy sauce

Find it online: https://bitematrix.com/street-corn-chicken-rice-bowl-recipe-easy-20-minute-weeknight-winner/