Description
This bold and zesty street corn chicken rice bowl is loaded with seasoned grilled chicken, corn, cilantro, lime, and optional crema or cheese—all in just 30 minutes!
Ingredients
1 lb boneless, skinless chicken thighs or breasts, cubed
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
1 tbsp olive oil
1 ½ cups cooked white rice
1 cup fire-roasted corn (or canned, drained)
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Crumbled cotija cheese or feta (optional)
Sour cream or crema drizzle (optional but fire!)
Crushed tortilla chips for topping (optional)
Instructions
1. Toss chicken with chili powder, paprika, cumin, salt, and pepper.
2. Heat olive oil in skillet over medium-high. Sear chicken 6–8 minutes until cooked through.
3. Assemble bowls with a base of rice.
4. Top with chicken, corn, red onion, and cilantro.
5. Add lime wedges and optional cotija, crema, or chips.
Notes
Use thighs for juicier results, or breasts for leaner protein.
Canned or fresh corn both work—char for added flavor.
Keep crema and lime on the side if meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg