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A vibrant rice bowl topped with seasoned chicken, charred corn, cotija cheese, and cilantro with a drizzle of lime crema.

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 580 kcal

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 2 cups cooked long-grain white rice
  • 2 cups corn kernels, fresh or frozen
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup mayonnais e
  • 1/4 cup sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken cubes with salt, pepper, and half of the chili powder.
  • Sauté chicken for 6 to 8 minutes or until cooked through, then remove from pan.
  • In the same skillet, add corn kernels and cook for 5 minutes without stirring to achieve a char, then toss and cook for 2 more minutes.
  • In a small mixing bowl, combine mayonnaise, sour cream, lime juice, smoked paprika, and the remaining chili powder to create the crema.
  • Divide cooked rice among four bowls.
  • Layer seasoned chicken and charred corn over the rice.
  • Garnish with crumbled cotija cheese and fresh cilantro.
  • Drizzle with the prepared lime crema and serve.