30-Minute Street Corn Chicken Rice Bowl – A Fresh, Zesty, Skillet-to-Bowl Meal
A quick and flavorful 30-Minute Street Corn Chicken Rice Bowl made with juicy seasoned chicken, charred corn, fluffy rice, and a creamy cilantro-lime sauce. Perfect for an easy weeknight meal packed with bold street corn flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-Inspired
Ingredients
- 2 large chicken breasts (about 1.5 lbs), cut into bite-size cubes
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels
- 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
- Crema Sauce:
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime (juice and zest)
- 1 tbsp chopped cilantro
Instructions
- Pat chicken dry and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and olive oil.
- Heat skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and fully cooked (165°F internal temp). Set aside.
- In the same skillet, cook corn 5–7 minutes until lightly charred.
- Whisk together Greek yogurt, mayo, lime juice and zest, garlic, cilantro, salt, and pepper.
- Assemble bowls: rice, chicken, corn, and red onion.
- Drizzle with crema sauce and garnish with cilantro and lime juice. Serve immediately.
Notes
- Use fresh or frozen corn for best char and flavor.
- Add cotija cheese for extra street corn authenticity.