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Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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Chicken:
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1 lb boneless, skinless chicken breasts, diced
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1 tablespoon olive oil
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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Juice of ½ lime
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Street Corn:
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2 cups corn kernels (fresh, frozen, or canned/drained)
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2 tablespoons mayonnaise
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¼ cup crumbled cotija cheese (or feta)
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1 tablespoon lime juice
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½ teaspoon chili powder
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1 tablespoon chopped cilantro
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Rice Bowl:
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2 cups cooked rice (white, brown, or cilantro-lime rice)
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Optional toppings: avocado slices, pico de gallo, sour cream, jalapeños
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and season with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
- Cook chicken for 6–8 minutes, stirring occasionally, until golden and cooked through. Finish with lime juice and set aside.
- In the same skillet, add corn and cook for 3–4 minutes until lightly charred.
- Remove skillet from heat and stir in mayonnaise, cotija cheese, lime juice, chili powder, and cilantro to make the street corn mixture.
- Assemble bowls with a base of rice, then top with chicken and street corn.
- Add desired toppings and serve immediately.
Notes
- Grilled chicken works great if you already have it prepped.
- Swap rice for cauliflower rice for a low-carb option.
- Add chipotle mayo or hot sauce for extra heat.
This 30-Minute Street Corn Chicken Rice Bowl is bold, colorful, and packed with fresh, vibrant flavor. Juicy seasoned chicken is served over fluffy rice and topped with creamy, zesty street corn inspired by classic elote.
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Perfect for busy weeknights, this bowl comes together fast without sacrificing flavor. It’s a satisfying, customizable meal that delivers a delicious mix of smoky, creamy, and savory in every bite.
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