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A vibrant Street Corn Chicken Rice Bowl with charred corn, seasoned chicken, and fresh cilantro over white rice.

Easy Street Corn Chicken Rice Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups long -grain white rice, cooked
  • 2 cups frozen corn kernels, thawed
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • 1/4 cup mayonnais e
  • 1/4 cup Greek yogurt or sour cream
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup fresh cilantro, finely chopped
  • 1 medium lime , juiced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika

Instructions
 

  • Cook the rice according to package instructions and set aside in a warm place.
  • In a medium bowl, toss the cubed chicken breast with 1 tablespoon of olive oil and the taco seasoning until evenly coated.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and sauté the chicken for 8 to 10 minutes until cooked through and golden brown.
  • Remove chicken from the pan and in the same skillet, sear the corn kernels for 5 minutes until they begin to char.
  • In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, and smoked paprika.
  • In a large bowl, combine the charred corn with the mayonnaise mixture, crumbled Cotija cheese, and chopped cilantro.
  • Assemble the bowls by portioning 1/2 cup of rice, 4 ounces of chicken, and a generous scoop of the street corn mixture into four containers.