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Street Corn Chicken Rice Bowl garnished with fresh cilantro and lime wedges

Street Corn Chicken Rice Bowl

This vibrant Street Corn Chicken Rice Bowl combines juicy chicken, charred corn, tangy lime crema, and fresh cucumber for a quick yet flavorful meal that's perfect for weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Modern Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 600 g chicken breast, cubed Choose fresh, firm chicken breasts with no discoloration.
  • 200 g white rice, uncooked Rinse until water runs clear to remove excess starch.
  • 300 g corn kernels (fresh or frozen) Fresh corn is sweeter, but frozen chars well when thawed and patted dry.
  • 1 cucumber, sliced Use English cucumber for thin skin and fewer seeds.
  • 15 ml olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 60 g mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 60 g sour cream or Greek yogurt Adjust to taste for a silkier crema.
  • 1 lime, juiced and zested Fresh juice is recommended.
  • 30 g cotija cheese or parmesan, crumbled Cotija gives an authentic salty tang.
  • Fresh cilantro, chopped

Method
 

Preparation
  1. Rinse rice thoroughly until water runs clear. Cook according to package instructions or in a rice cooker. Fluff with a fork and set aside.
  2. In a bowl, toss chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Let the chicken sit in the spice mix for 5 to 10 minutes.
Cooking
  1. Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until charred and cooked through. Remove chicken.
  2. In the same hot pan, add corn kernels and cook for 3-4 minutes without stirring initially to get a nice char. Stir and cook for 2 more minutes.
  3. While chicken cooks, whisk together mayonnaise, sour cream, lime juice, lime zest, and a pinch of salt in a small bowl until smooth.
Assembly
  1. Divide rice among bowls. Top with charred chicken, corn, and cucumber slices. Drizzle generously with the lime crema sauce. Garnish with crumbled cotija cheese and fresh cilantro.

Notes

Control the char by preheating the pan and avoid overcrowding. For texture balance, add cucumber just before serving to maintain its crunch.