I love quick meals that feel special, and my 30-Minute Street Corn Chicken Rice Bowl does just that. It mixes bright lime, smoky spices, charred corn, and a tangy cilantro-lime sauce for a fast weeknight hit.
Dad James first tried this bowl after a long day of yard work and declared it “better than takeout.” He still asks for the extra sauce.
What You’ll Need
- 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper (to taste)
- 1 lime (juiced)
- 0.25 cup red onion (thinly sliced)
- 2 tbsp chopped cilantro
- 0.5 cup plain Greek yogurt (for sauce)
- 1 tbsp mayonnaise (for sauce)
- 1 clove garlic (minced, for sauce)
- 0.5 lime (juice and zest, for sauce)
- 1 tbsp finely chopped cilantro (for sauce)
My Trusted Kitchen Tools
I keep things simple: a 12-inch skillet, a sharp knife, a small whisk, and a wooden spoon. For fast meal prep I also use a digital meat thermometer and a medium mixing bowl. For a different protein idea, try my bang bang ground turkey rice bowls for more weeknight options.
Bringing It All Together
- Pat chicken dry and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a little oil.
- Heat a large skillet over medium-high until very hot.
- Add chicken in a single layer and cook 3 to 4 minutes per side until golden and 165°F inside.
- Transfer cooked chicken to a plate and rest.
- Wipe skillet lightly, leaving the flavored oil.
- Add corn and cook 5 to 7 minutes, stirring now and then, until edges brown.
- Whisk Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth.
- Spoon warm rice into bowls.
- Top rice with charred corn, chicken, and red onion.
- Drizzle with the cilantro-lime sauce and finish with fresh cilantro and a squeeze of lime.
- Serve right away.
Making It Your Own (Swaps & Ideas)
Swap chicken for shrimp or tofu to change the bowl. Use cotija or feta if you like more tang. If you want a creamier kick, see my take on a saucy bowl like the bang bang chicken bowl for sauce ideas.
How We Love to Serve It
We eat these bowls with lime wedges and extra cilantro on the side. My kids like to add avocado slices. For a bigger meal, serve with a simple green salad or garlic-roasted vegetables.
A Few Tips For Success
Dry the chicken well so it browns nicely. Do not crowd the pan; cook in one layer. Taste the sauce and add salt or lime if it needs more zip. Use a thermometer to make sure the chicken hits 165°F.
Saving Some For Later
Cool leftovers within two hours, then store in an airtight container for up to 3 days in the fridge. Reheat gently in a skillet or microwave, and add fresh cilantro and a squeeze of lime after warming.
From My Kitchen to Yours
I hope this bowl brings quick joy to your dinner table. It is easy, bright, and full of flavor, just how I like weeknight meals.
Your Questions, Answered
Can I meal prep the 30-Minute Street Corn Chicken Rice Bowl?
Yes. Cook the chicken, corn, and rice and store them in separate containers for up to 3 days. Assemble and add the sauce when you are ready to eat.
Can I use frozen corn in the 30-Minute Street Corn Chicken Rice Bowl?
Absolutely. Thaw or cook straight from frozen and cook a bit longer until you see browned edges for that charred flavor.
Can I make the 30-Minute Street Corn Chicken Rice Bowl vegetarian?
Yes. Swap the chicken for firm tofu or a can of seasoned black beans. Press and cube the tofu, then pan-sear until golden for the best texture.
Print
30-Minute Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick, flavorful bowl with chicken, charred corn, and a tangy cilantro-lime sauce, perfect for weeknight dinners.
Ingredients
- 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper (to taste)
- 1 lime (juiced)
- 0.25 cup red onion (thinly sliced)
- 2 tbsp chopped cilantro
- 0.5 cup plain Greek yogurt (for sauce)
- 1 tbsp mayonnaise (for sauce)
- 1 clove garlic (minced, for sauce)
- 0.5 lime (juice and zest, for sauce)
- 1 tbsp finely chopped cilantro (for sauce)
Instructions
- Pat chicken dry and toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a little oil.
- Heat a large skillet over medium-high until very hot.
- Add chicken in a single layer and cook 3 to 4 minutes per side until golden and 165°F inside.
- Transfer cooked chicken to a plate and rest.
- Wipe skillet lightly, leaving the flavored oil.
- Add corn and cook 5 to 7 minutes, stirring now and then, until edges brown.
- Whisk Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth.
- Spoon warm rice into bowls.
- Top rice with charred corn, chicken, and red onion.
- Drizzle with the cilantro-lime sauce and finish with fresh cilantro and a squeeze of lime.
- Serve right away.
Notes
For variations, swap chicken for shrimp or tofu and try cotija or feta for added tang.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, rice bowl, Mexican, quick meals, weeknight dinner