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A vibrant Street Corn Chicken Rice Bowl with charred corn, spiced chicken, and lime-cilantro rice in a white bowl.
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Street Corn Chicken Rice Bowl

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 645kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup long -grain white rice
  • 2 cups wate r
  • 2 cups frozen sweet corn, thawed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons mayonnais e
  • 1 tablespoon sour cream
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Rinse rice under cold water until clear. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
  • In a large mixing bowl, toss chicken cubes with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  • Heat a large cast-iron skillet over medium-high heat. Add chicken in a single layer and sear for 8-10 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  • Wipe the skillet and return to high heat. Add corn kernels and cook undisturbed for 3-5 minutes until deeply charred. Remove from heat.
  • In a small bowl, whisk mayonnaise, sour cream, 1 tablespoon lime juice, and cotija cheese. Fold this mixture into the charred corn.
  • Fluff the rice with a fork and stir in the remaining 1 tablespoon lime juice and the chopped cilantro.
  • Assemble bowls by layering a base of cilantro-lime rice, followed by the spiced chicken, and finishing with a generous portion of the street corn mixture.