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30-Minute Creamy Street Corn Chicken Rice Bowls with Cilantro-Lime Drizzle

Close-up of a street corn chicken rice bowl topped with cotija cheese, cilantro, and a creamy green sauce.
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Make flavorful street corn chicken rice bowls quickly. This recipe features seasoned chicken, charred corn, and a creamy sauce, perfect for a fast weeknight dinner or meal prep.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 (15-ounce) can corn, drained, or 1.5 cups frozen corn
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup Cotija cheese, crumbled, plus more for topping
  • 1 tablespoon lime juice
  • 1/2 teaspoon Tajin seasoning, plus more for topping
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice (for drizzle)
  • 2 tablespoons water (for drizzle)
  • 1 tablespoon olive oil (for charring corn)

Instructions

  1. Season the chicken: In a bowl, toss the chicken pieces with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until browned and cooked through. Remove chicken and set aside.
  3. Char the corn: Add 1 tablespoon olive oil to the same skillet. Add the corn and cook without stirring for 3 minutes to get some char. Stir and cook for 2 more minutes. Remove corn from the skillet.
  4. Make the creamy sauce: In a small bowl, whisk together the mayonnaise, sour cream, Cotija cheese, 1 tablespoon lime juice, and 1/2 teaspoon Tajin.
  5. Make the cilantro-lime drizzle: In a separate small bowl, whisk together 2 tablespoons lime juice, 2 tablespoons water, and the chopped cilantro.
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked chicken and the charred corn.
  7. Finish the bowls: Drizzle the creamy sauce over the chicken and corn mixture. Drizzle with the cilantro-lime mixture. Sprinkle with extra Cotija cheese and Tajin before serving.

Notes

  • For meal prep, store the rice, chicken/corn mixture, creamy sauce, and drizzle separately. Combine just before eating.
  • If you prefer grilled chicken flavor, grill the chicken pieces instead of pan-frying.
  • Substitute Monterey Jack cheese for Cotija if you cannot find it.

Nutrition

Find it online: https://spoonfulsnap.com/street-corn-chicken-rice-bowl-recipe/