Street Corn Chicken Rice Bowl
A vibrant and flavorful weeknight meal featuring smoky chicken, charred corn, and a tangy cilantro-lime yogurt sauce, all served over fluffy rice.
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.
Notes
Storage: Store components in separate airtight containers for best texture—cooked chicken and corn will keep 3–4 days; rice 3–4 days. Freezing: Can freeze cooked chicken and rice for up to 2 months. Reheating: Microwave individual portions for 1–2 minutes, stirring halfway. For better texture, reheat chicken and corn in a skillet.