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–+ servings
A white bowl filled with white rice topped generously with seasoned chicken pieces and creamy street corn.

Easy Street Corn Chicken Rice Bowl

This recipe provides a quick and flavorful chicken and street corn rice bowl suitable for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Corn
  • 1 lb Boneless, skinless chicken breasts Cut into 1-inch pieces
  • 1 tsp Chili powder
  • 1/2 tsp Cumin
  • 1/4 tsp Salt
  • 1 tbsp Olive oil
  • 1 1/2 cup Frozen or fresh corn kernels
  • 1/4 cup Mayonnaise
  • 1/4 cup Cotija cheese Crumbled
  • 1 lime Juice
For Serving
  • 4 cup Cooked white or brown rice
  • 1/2 cup Fresh cilantro Chopped

Equipment

  • Large skillet
  • Small bowl

Method
 

  1. In a small bowl, mix the chili powder, cumin, and salt. Toss the chicken pieces with this spice mixture until coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until cooked through.
  3. Add the corn kernels to the skillet with the chicken. Cook for 3 minutes until the corn is heated through.
  4. Remove the skillet from the heat. Stir in the mayonnaise, cotija cheese, and lime juice until everything is combined.
  5. Divide the cooked rice among four bowls. Top each serving of rice with the street corn chicken mixture.
  6. Garnish with fresh chopped cilantro before serving.

Notes

You can substitute shredded rotisserie chicken for the raw chicken to save cooking time.

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