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30-Minute Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.8 from 107 reviews

This 30-Minute Street Corn Chicken Rice Bowl combines juicy, seasoned chicken with charred corn, fluffy rice, and a tangy cilantro-lime yogurt sauce for a vibrant, easy-to-make weeknight meal packed with flavor and texture.

Ingredients

Scale

Chicken and Seasoning

  • 2 large chicken breasts (about 1.5 lbs), cut into bite-size cubes
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp olive oil or avocado oil (divided)

Main Ingredients

  • 2 cups cooked rice (white, jasmine, or brown)
  • 1.5 cups corn kernels (fresh, frozen, or canned, drained)
  • 0.25 cup red onion, thinly sliced
  • 2 tbsp chopped cilantro (plus extra for garnish)
  • 1 lime, juiced (plus zest)

Cilantro-Lime Sauce

  • 0.5 cup plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 clove garlic, minced
  • 0.5 lime (juice and zest)
  • 1 tbsp finely chopped cilantro
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: Pat the cubed chicken dry using paper towels, then toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
  2. Cook the Chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Add the chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side, totaling 6-8 minutes, until golden brown and the internal temperature reaches 165°F. The chicken is done when juices run clear and no pink remains in the center. Set aside on a plate.
  3. Char the Corn: Wipe the skillet lightly with a paper towel to remove stuck bits while retaining flavorful oil. Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown with some charred edges.
  4. Make the Sauce: While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
  5. Assemble the Bowls: Spoon about 1 cup of warm cooked rice into each serving bowl. Top with the charred corn, sliced chicken, and red onion slices. Drizzle the cilantro-lime sauce over the top, then garnish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately for best flavor.

Notes

  • Use any rice variety you prefer, though jasmine or brown rice adds extra flavor and nutrition.
  • Fresh or frozen corn works best for charring; canned corn should be drained well.
  • Adjust the spice level by adding more chili powder or a pinch of cayenne pepper if desired.
  • The sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • For a dairy-free version, substitute the Greek yogurt with a coconut or cashew-based yogurt.

Keywords: chicken rice bowl, street corn, cilantro lime sauce, quick dinner, skillet chicken, charred corn, easy meal

Find it online: https://annakocht.com/30-minute-street-corn-chicken-rice-bowl-recipe/