Print

Quick Street Corn Chicken Rice Bowl

A perfectly plated chicken rice bowl featuring seasoned chicken, corn, white rice, and drizzled with a creamy white sauce and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this flavorful Street Corn Chicken Rice Bowl for a fast, satisfying weeknight dinner or easy meal prep lunch. It combines seasoned chicken, creamy street corn, and fluffy rice for a high-protein meal ready in 30 minutes.

Ingredients

Scale
  • 2 cups cooked white rice
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn kernels
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1/2 teaspoon Tajín seasoning (or more to taste)
  • 1/4 cup crumbled cotija cheese (optional)
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Cook the rice according to package directions. Keep warm.
  2. In a medium bowl, toss the cut chicken pieces with chili powder, cumin, salt, and pepper until evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the frozen corn. Cook for 3 to 4 minutes until the corn is heated through and slightly charred in spots.
  5. While the corn cooks, prepare the sauce: In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, and Tajín seasoning until smooth.
  6. To assemble the bowls, divide the cooked rice among four serving bowls.
  7. Top the rice with the cooked chicken and the seasoned corn mixture.
  8. Drizzle the creamy Tajín-lime sauce generously over the chicken and corn.
  9. Garnish each bowl with crumbled cotija cheese and fresh cilantro. Serve immediately.

Notes

  • For meal prep, store the rice, chicken, corn, and sauce in separate airtight containers. Assemble just before eating to keep the textures best.
  • If you prefer a spicier sauce, add a dash of your favorite hot sauce to the creamy mixture.
  • This recipe uses chicken breast for a high-protein option, but chicken thighs work well for a richer flavor.

Nutrition

Find it online: https://tastethisplate.com/chicken-rice-bowl-street-corn-quick-dinner/