Street Corn Chicken Rice Bowl (Print Version)
Street corn chicken rice bowl ready in 30 minutes. Juicy chicken, charred corn, and bold Mexican-inspired toppings over fluffy rice.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Halal
# Ingredients:
→ Cilantro Lime Rice Base
01 -
1 1/2 cups long-grain white rice
02 -
3 cups low-sodium chicken broth
03 -
2 tbsp fresh lime juice
04 -
1/4 cup fresh cilantro, chopped
05 -
1/2 tsp salt
→ Smoky Chili Chicken
06 -
1 1/2 lbs boneless skinless chicken breasts, cubed
07 -
1 1/2 tsp chili powder
08 -
1 tsp smoked paprika
09 -
1/2 tsp garlic powder
10 -
2 tbsp olive oil
→ Street Corn Elote Mix
11 -
2 cups frozen or canned corn kernels, drained
12 -
1/3 cup mayonnaise
13 -
1/4 cup sour cream
14 -
1/2 cup cotija cheese, crumbled
15 -
1 tsp chili powder
16 -
2 tbsp fresh lime juice
→ Fresh Finish & Toppings
17 -
1 medium avocado, sliced
18 -
1/4 cup fresh cilantro, for garnish
19 -
Salt and pepper to taste
# Instructions:
01 -
Combine 1 1/2 cups long-grain white rice with 3 cups low-sodium chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is fully absorbed and rice is tender and fluffy.
02 -
Remove rice from heat and fluff with a fork. Stir in 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/2 tsp salt. Toss gently to combine. This bright, zesty base is what makes this Easy Street Corn Chicken Rice Bowl a standout 30-minute dinner.
03 -
Pat 1 1/2 lbs cubed boneless skinless chicken breasts dry with paper towels. In a bowl, toss the chicken with 1 1/2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, and a generous pinch of salt and pepper until every piece is evenly coated.
04 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F. For the best Easy Street Corn Chicken Rice Bowl, avoid overcrowding the pan.
05 -
In the same skillet over high heat, add 2 cups drained frozen or canned corn kernels. Cook undisturbed for 2-3 minutes until lightly charred and caramelized. This quick char adds a smoky depth that elevates the entire Easy Street Corn Chicken Rice Bowl | 30-Minute Dinner experience.
06 -
In a medium bowl, combine the charred corn with 1/3 cup mayonnaise, 1/4 cup sour cream, 1/2 cup crumbled cotija cheese, 1 tsp chili powder, and 2 tbsp fresh lime juice. Stir well until everything is creamy and fully coated. Taste and adjust seasoning with salt and pepper.
07 -
Divide the cilantro lime rice evenly among 4 bowls. Top each with a generous portion of smoky chili chicken and a hearty scoop of the street corn elote mix. This Easy Street Corn Chicken Rice Bowl | 30-Minute Dinner comes together beautifully with all three layers stacked in each bowl.
08 -
Fan slices of 1 medium avocado over each bowl and scatter 1/4 cup fresh cilantro on top as garnish. Finish with an extra squeeze of lime juice and a pinch of chili powder if desired. Serve immediately while warm for the ultimate Easy Street Corn Chicken Rice Bowl dinner.
# Notes:
01 -
🌽 Make-Ahead Tip: The street corn elote mix can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Give it a good stir before serving — the flavors actually deepen overnight, making it even more delicious.
02 -
🔄 Substitution Tip: No cotija cheese on hand? Crumbled feta works as a great substitute with a similar salty, tangy flavor. You can also swap sour cream for plain Greek yogurt to lighten up the elote mix without sacrificing creaminess.
03 -
🥡 Storage Advice: Store each component separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado slices separate and add fresh when serving to prevent browning. Reheat the rice and chicken in the microwave with a splash of water to restore moisture.
04 -
🔥 Cooking Tip: For maximum char on your corn, make sure your skillet is very hot before adding the kernels and resist the urge to stir too early. A proper sear on both the corn and chicken is the secret to building deep, smoky flavor throughout the entire bowl.
# Tools You'll Need:
01 -
medium saucepan with lid
02 -
large skillet
03 -
mixing bowl
04 -
cutting board
05 -
chef's knife
06 -
measuring cups and spoons
07 -
citrus juicer
# Nutrition Facts (Per Serving):
Calories: 720 kcal
Total Fat: 31 g
Total Carbohydrate: 68 g
Protein: 46 g