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Street Corn Chicken Rice Bowl

Smoky grilled chicken with charred corn, fluffy rice, and creamy cilantro-lime sauce for the ultimate quick dinner bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken breasts cut into 1-inch cubes
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
For the Bowl
  • 2 cups cooked white rice
  • 2 cups corn kernels fresh, frozen, or canned
  • 0.25 cup chopped fresh cilantro
  • 1 lime cut into wedges
For the Cilantro-Lime Sauce
  • 0.5 cup Greek yogurt or sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 clove garlic minced
  • 0.25 tsp salt
  • 1 pinch cayenne pepper optional

Equipment

  • Large skillet or grill pan
  • Medium saucepan for rice
  • Mixing bowls
  • Whisk

Method
 

  1. Cook rice according to package directions and keep warm.
  2. Cut chicken into uniform 1-inch cubes for even cooking.
  3. Mix chili powder, paprika, cumin, garlic powder, salt, and pepper in a small bowl.
  4. Toss chicken cubes with olive oil, then coat evenly with spice mixture.
  5. Heat large skillet over medium-high heat. Add chicken in single layer and cook 3-4 minutes per side until charred and cooked through to 165°F.
  6. If using fresh or frozen corn, char in the same pan after removing chicken. For canned corn, drain and heat through.
  7. Make sauce by whisking together Greek yogurt, mayonnaise, lime juice, cilantro, garlic, salt, and cayenne if using.
  8. Assemble bowls with rice base, top with chicken and corn, drizzle generously with sauce, and garnish with fresh cilantro and lime wedges.

Notes

For meal prep, store components separately in airtight containers for up to 4 days. Add extra toppings like black beans, avocado, shredded cheese, or pickled onions. Adjust spice level to preference by adding more or less chili powder and cayenne.