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Street Corn Chicken Rice Bowl

A flavor-packed, nutrient-rich rice bowl that blends Mexican street corn flavors with juicy chicken and fluffy rice, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup long-grain white rice or brown rice for extra fiber
  • 2 cups water or low-sodium chicken broth
For the Chicken
  • 2 pieces boneless, skinless chicken breasts (about 1 lb), sliced or cubed
  • 1 tbsp olive oil
  • 1 tsp neutral oil for high-heat sear
  • 1 tsp smoked paprika or 1 tbsp achiote paste for deeper color
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder more to taste
For the Corn and Toppings
  • 2 ears of corn, kernels cut off or 1.5 cups frozen corn, thawed
  • 1/3 cup Greek yogurt or Mexican crema
  • 2 tbsp mayonnaise optional for extra creaminess
  • 1 small jalapeño, seeded and minced optional
  • 1 tbsp honey or agave optional, for balance
  • 1 lime, zest and juice
  • 1/2 cup crumbled cotija or feta cheese
  • 1/4 cup chopped cilantro

Method
 

Prep the Rice
  1. Rinse 1 cup rice until water runs clear. Cook with 2 cups water or broth. Stir in lime zest, 1 tbsp chopped cilantro, and a pinch of salt when done.
  2. Tip: For fluffier rice, let it rest covered for 10 minutes before fluffing with a fork.
Marinate the Chicken
  1. Mix 1 tbsp olive oil, smoked paprika or achiote, cumin, chili powder, juice of half a lime, salt, and pepper. Toss chicken to coat.
  2. Tip: If you have more time, marinate 30 minutes in the fridge for deeper flavor.
Char the Corn
  1. Heat a dry cast-iron skillet over medium-high heat. Add corn kernels and char until brown spots appear, stirring occasionally.
  2. Tip: Add a small pinch of sugar to intensify caramelization.
Cook the Chicken
  1. In a hot skillet with neutral oil, sear chicken pieces until golden and cooked through (internal temp 165°F / 74°C). Let rest 3 minutes.
  2. Tip: Don’t overcrowd the pan—work in batches to preserve sear.
Make the Crema
  1. Whisk Greek yogurt, mayonnaise (optional), lime juice, salt, and a pinch of chili powder. Adjust consistency with water if needed.
  2. Tip: For extra tang, add a small splash of apple cider vinegar.
Assemble the Bowl
  1. Scoop rice, top with chicken, charred corn, drizzle crema, sprinkle cotija and cilantro, and finish with lime wedges and minced jalapeño.
  2. Tip: Serve immediately for best texture contrast.

Notes

This bowl is scalable and adaptable for dietary needs, making it perfect for meal prep.