This 30-minute street corn chicken rice bowl is all about big, bright flavors with minimal fuss: charred sweet corn, smoky-spiced chicken, tangy cilantro-lime yogurt sauce, and fluffy rice. It’s a weeknight workhorse when you want a satisfying, balanced meal in under half an hour—plus it’s easy to scale for lunches or a casual dinner with friends. If you like quick rice bowls with bold flavor, you might also enjoy our 30-minute delicious spam fried rice for another fast, tasty weeknight option.
Why you’ll love this dish
This bowl hits several happy notes at once: smoky, creamy, tangy, and a little crunchy. It’s quick, budget-friendly, and adaptable—perfect for busy nights, packed lunches, or when you want a filling meal that doesn’t feel heavy.
“A surprisingly fresh and flavorful weeknight bowl—charred corn and lime sauce make this feel like a restaurant meal at home.”
Reasons to make it:
- Fast: Ready in about 30 minutes from start to finish.
- Flexible: Use fresh, frozen, or canned corn; white, jasmine, or brown rice.
- Family-friendly: Mild spices that can be dialed up for adults or toned down for kids.
- Balanced: Protein, carbs, and veggies in one bowl.
It also brings a comforting, home-style vibe similar to classic comfort recipes like grandma’s chicken soup, but with a summery, bright flavor profile.
How this recipe comes together
This is a quick pan-to-bowl recipe with four simple stages:
- Season and sear the cubed chicken until golden and cooked through (about 6–8 minutes).
- Wipe the same skillet and char the corn until you get caramelized edges (5–7 minutes).
- Whisk a quick cilantro-lime yogurt sauce while the corn cooks.
- Assemble bowls with warm rice, sliced chicken, charred corn, red onion, sauce, and extra lime/cilantro.
Expect about 10 minutes active prep and roughly 20 minutes of cooking. The most important timing tip: don’t crowd the pan when searing chicken—you want a good crust.
What you’ll need
- 2 large chicken breasts (≈1.5 lbs), cut into bite-size cubes
- 2 cups cooked rice (white, jasmine, or brown) — about 1 cup cooked per serving
- 1½ cups corn kernels (fresh, frozen, or canned; drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 lime, juiced (for finishing)
- ¼ cup thinly sliced red onion
- 2 tbsp chopped cilantro (for topping)
For the cilantro-lime sauce:
- ½ cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- ½ lime, zest and juice
- 1 tbsp finely chopped cilantro
- Salt and pepper, to taste
Substitution notes:
- Make it dairy-free: swap Greek yogurt + mayo for a dairy-free yogurt or a blended avocado-lime sauce.
- Vegetarian swap: use firm tofu or roasted cauliflower in place of chicken.
- Extra heat: add ¼–½ tsp cayenne or a drizzle of hot sauce.
Step-by-step instructions
- Pat the cubed chicken dry with paper towels. This helps the spices stick and promotes browning.
- Toss the chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of oil until evenly coated.
- Heat a large 12-inch skillet over medium-high until very hot. Add a splash of oil if the pan looks dry. Arrange chicken in a single layer without overlapping. Cook undisturbed 3–4 minutes per side (6–8 minutes total) until golden and the internal temperature reads 165°F (74°C). Juices should run clear. Transfer chicken to a plate and tent loosely with foil.
- Wipe the skillet lightly with a paper towel to remove stuck bits but leave the flavorful oil. Add the corn kernels. Cook over medium-high, stirring occasionally, until you see golden-brown, charred edges—about 5–7 minutes. Season with a pinch of salt.
- While the corn chars, whisk together Greek yogurt, mayonnaise, lime zest and juice, minced garlic, chopped cilantro, and salt and pepper in a small bowl. Taste and adjust acidity or salt. The sauce should be creamy and bright.
- Spoon warm rice into bowls (≈1 cup per bowl). Top with sliced chicken, charred corn, and red onion slices. Drizzle the cilantro-lime sauce over everything, finish with extra cilantro and a squeeze of lime. Serve immediately.
Safety note: always check chicken reaches 165°F (74°C) in the thickest piece. Use a digital thermometer for best results.
Best ways to enjoy it
- Plating: Build bowls with rice as the base, then arrange chicken and corn in sections so colors pop. Drizzle sauce in a zigzag pattern and finish with lime wedges.
- Sides and pairings: A crisp green salad, roasted sweet potatoes, or black bean and avocado salad complement this bowl well. For drinks, a cold cerveza or lime-spiked sparkling water pairs nicely.
- Make it a burrito bowl: Warm a large tortilla, fold in the components, and add an extra spoonful of sauce to wrap.
Storage and reheating tips
- Refrigerator: Store components in separate airtight containers for best texture—cooked chicken and corn will keep 3–4 days; rice 3–4 days.
- Freezing: You can freeze cooked chicken and rice (separately) for up to 2 months. Corn can get a little soft after freezing; use it within a month for best texture. Thaw overnight in the fridge.
- Reheating: Microwave individual portions for 1–2 minutes, stirring halfway. For better texture, reheat chicken and corn in a skillet over medium heat until warmed through and the corn regains a bit of char. Add fresh lime and cilantro after reheating.
- Sauce: Store the cilantro-lime sauce separately in the fridge for up to 3 days. Stir before serving.
Pro chef tips
- Dry the chicken well: Removing surface moisture ensures a golden sear instead of steaming.
- Don’t crowd the pan: Cook chicken in a single layer and, if needed, do two batches so each piece gets a proper crust.
- Use a heavy skillet: Cast iron or stainless steel gives the best sear and helps caramelize the corn.
- Char the corn for flavor: Even frozen corn benefits from high heat and a little patience to develop browned edges.
- Sauce balance: If the yogurt sauce tastes flat, add a pinch more salt or an extra splash of lime juice to brighten it.
Shortcuts:
- Use rotisserie chicken to cut active time to under 10 minutes.
- Swap in leftover rice—cold rice actually fries up nicely if you opt to quickly pan-fry it for texture.
Creative twists
- Spicy Baja: Add chipotle in adobo to the sauce and sprinkle cotija or feta cheese on top.
- Vegetarian: Replace chicken with crispy baked tofu or roasted sweet potato cubes.
- Grain swap: Try quinoa, farro, or cauliflower rice for lower-carb or nuttier alternatives.
- Smokier profile: Add a small pinch of ground cumin and smoked sea salt, or finish with a touch of smoked paprika oil.
- Mediterranean twist: Swap cilantro-lime sauce for tzatziki and add olives and cucumber.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 30 minutes total—10 minutes prep and 20 minutes cooking. Using rotisserie chicken or pre-cooked rice cuts the time significantly.
Q: Can I use frozen corn?
A: Yes. Thaw and drain well, or cook straight from frozen but expect slightly longer time to get charred edges. Give it space in the pan so moisture can evaporate and browning can occur.
Q: Is the sauce interchangeable with mayo or sour cream only?
A: The yogurt+mayo combo gives creaminess and tang while keeping the sauce stable. You can substitute full-fat sour cream or a dairy-free yogurt if needed; adjust lime and salt to taste.
Q: Can I meal-prep these bowls for lunches?
A: Yes—store rice, chicken + corn, and sauce separately in airtight containers. Assemble just before eating to keep textures bright. The components will last 3–4 days refrigerated.
Q: Is this recipe kid-friendly?
A: Absolutely. Omit or reduce chili powder for children and offer hot sauce on the side for adults.
Q: Food safety—can I freeze the assembled bowl?
A: Not recommended. Freeze components separately (chicken and rice) if you need long-term storage. The sauce and sliced raw onion don’t freeze well.
If you have more questions about ingredient swaps or timing, ask and I’ll help tailor the bowl to your pantry or diet.
Street Corn Chicken Rice Bowl
Ingredients
For the Chicken and Bowl
- 1.5 lbs 2 large chicken breasts, cut into bite-size cubes
- 2 cups cooked rice (white, jasmine, or brown) About 1 cup cooked per serving
- 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 For finishing
- 0.25 cups thinly sliced red onion
- 2 tbsp chopped cilantro For topping
For the Cilantro-Lime Sauce
- 0.5 cups plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 lime, zest and juice
- 1 tbsp finely chopped cilantro
- Salt and pepper, to taste
Instructions
Preparation
- Pat the cubed chicken dry with paper towels to help the spices stick and promote browning.
- Toss the chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of oil until evenly coated.
Cooking the Chicken
- Heat a large 12-inch skillet over medium-high until very hot. Add a splash of oil if the pan looks dry.
- Arrange chicken in a single layer without overlapping. Cook undisturbed for 3–4 minutes per side (6–8 minutes total) until golden and the internal temperature reads 165°F (74°C). Juices should run clear. Transfer chicken to a plate and tent loosely with foil.
Cooking the Corn
- Wipe the skillet lightly with a paper towel to remove stuck bits but leave the flavorful oil. Add the corn kernels.
- Cook over medium-high, stirring occasionally, until you see golden-brown, charred edges—about 5–7 minutes. Season with a pinch of salt.
Making the Sauce
- While the corn chars, whisk together Greek yogurt, mayonnaise, lime zest and juice, minced garlic, chopped cilantro, and salt and pepper in a small bowl. Taste and adjust acidity or salt. The sauce should be creamy and bright.
Assembly
- Spoon warm rice into bowls (≈1 cup per bowl). Top with sliced chicken, charred corn, and red onion slices.
- Drizzle the cilantro-lime sauce over everything, finish with extra cilantro and a squeeze of lime. Serve immediately.