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Quick & Creamy Street Corn Chicken Rice Bowl (Ready in 25 Minutes)

Close-up of creamy, seasoned corn topped with cotija cheese and cilantro, perfect for a street corn chicken rice bowl.
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Make this flavorful street corn chicken rice bowl for an easy dinner. You get smoky and creamy Mexican street corn tastes mixed with seasoned chicken and rice. This recipe gets a delicious meal on the table fast.

Ingredients

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  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 1/2 cups corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Tajín seasoning (plus extra for garnish)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup water or chicken broth

Instructions

  1. Season the chicken: In a bowl, toss the cut chicken pieces with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
  3. Prepare the street corn mixture: In the same skillet, add the corn kernels and 1/4 cup of water or broth. Cook for 3-4 minutes until the corn is slightly charred or heated through.
  4. Make the creamy sauce: In a small bowl, whisk together the mayonnaise (or yogurt), lime juice, Tajín seasoning, and half of the Cotija cheese.
  5. Combine: Return the cooked chicken to the skillet with the corn. Pour the creamy sauce over the chicken and corn. Stir gently to coat everything evenly. Cook for 1-2 minutes until the sauce is warm.
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the street corn chicken mixture.
  7. Garnish and serve: Sprinkle the remaining Cotija cheese, fresh cilantro, and an extra dash of Tajín seasoning over each bowl. Serve immediately.

Notes

  • For extra smoky flavor, char the corn kernels directly over a gas burner or under a broiler before adding them to the skillet.
  • You can substitute chicken thighs for breasts for a juicier texture.
  • If you prefer a thinner sauce, add a tablespoon of milk or water to the sauce mixture.

Nutrition

Find it online: https://chefsily.com/street-corn-chicken-rice-bowl/