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Easy Street Corn Chicken Rice Bowl

Easy Street Corn Chicken Rice Bowl

Grilled-style street corn meets juicy spiced chicken over fluffy rice, finished with a creamy lime sauce. A fast, craveable weeknight bowl.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 cup long-grain white rice
  • 2.25 cup water
  • 1.25 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.75 tsp garlic powder
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 2.5 cup corn kernels thawed if frozen, drained if canned
  • 1 tbsp unsalted butter
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • 2 tbsp fresh lime juice
  • 0.5 tsp lime zest
  • 0.5 cup cotija cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 2 tbsp jalapeño, minced seeded for less heat
  • 0.25 cup green onion, sliced
  • 1 cup avocado, diced optional

Instructions

Preparation Steps

  • Rinse the rice. Combine rice, water, and a pinch of salt in a pot.
  • Bring to a boil, cover, and simmer on low until tender, 15 minutes. Rest 5 minutes.
  • Stir together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  • Pat chicken dry. Rub with olive oil and the spice mix on both sides.
  • Sear chicken in a hot skillet over medium-high heat until cooked through, 6–7 minutes per side.
  • Transfer chicken to rest. In the same skillet, melt butter and add corn.
  • Cook corn, stirring occasionally, until lightly charred and hot, 5–7 minutes. Season with salt.
  • Whisk mayonnaise, sour cream, lime juice, and lime zest in a bowl until smooth.
  • Fold half the cotija, half the cilantro, and the jalapeño into the sauce.
  • Toss the warm corn with a generous spoonful of the sauce. Reserve remaining sauce for drizzling.
  • Slice the rested chicken into strips. Fluff the rice with a fork.
  • Assemble bowls with rice, chicken, sauced corn, avocado, and green onion. Drizzle more sauce.
  • Finish with remaining cotija and cilantro. Add extra lime juice to taste.

Notes

Variation: Swap chicken for grilled shrimp and reduce cook time. Serving tip: Add a handful of shredded cabbage for crunch. Leftovers keep 3 days chilled; store rice, sauce, and toppings separately for best texture.
This recipe is an original creation inspired by classic Easy Street Corn Chicken Rice Bowl flavors. All ingredient ratios and instructions are independently developed.