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30-Minute Street Corn Chicken Rice Bowl

A delicious, quick meal featuring juicy chicken, sweet corn, and fluffy rice topped with a creamy sauce, perfect for busy nights.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
  • 2 cups cooked rice (white, jasmine, or brown)
  • 1.5 cups corn kernels (fresh, frozen, or canned, drained)
  • 2 tbsp olive oil or avocado oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • Salt and pepper (to taste)
  • 1 lime (juiced)
  • 0.25 cup red onion (thinly sliced)
  • 2 tbsp chopped cilantro
  • 0.5 cup plain Greek yogurt (for sauce)
  • 1 tbsp mayonnaise (for sauce)
  • 1 clove garlic (minced, for sauce)
  • 0.5 lime (juice and zest, for sauce)
  • 1 tbsp finely chopped cilantro (for sauce)

Instructions

  1. Pat dry the chicken pieces with paper towels. Toss them with smoked paprika, chili powder, garlic powder, salt, pepper, and drizzle of olive oil until well coated.
  2. Heat a large skillet over medium-high heat until very hot. Add the chicken in a single layer without overlapping. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Set aside.
  3. Wipe the skillet lightly with a paper towel, keeping the flavorful oil. Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred spots appear.
  4. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth and creamy.
  5. Spoon warm rice into serving bowls (about 1 cup each). Top with charred corn, sliced chicken, and red onion. Drizzle the cilantro-lime sauce over everything. Finish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately.

Notes

This dish is best served warm. Feel free to adjust spices to taste and add toppings like avocado or cheese for extra flavor.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 80mg

Keywords: chicken, rice bowl, corn, quick meal, family dinner