Street Corn Chicken and Rice Bowls Recipe

5 from 1 vote

Street Corn Chicken and Rice Bowls are packed with bold flavor, creamy street corn topping, and tender spiced chicken over rice.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: American

Keyword: Street Corn Chicken and Rice Bowls

Servings: servings

Calories: 807kcal

Marinate the Chicken: Cook the rice according to package instructions. While it cooks, combine diced chicken with lime juice, cilantro, spices, and oil in a large mixing bowl. Stir to coat evenly and let sit while the pan heats.
Cook the Chicken: Heat a large skillet over medium-high heat and add the marinated chicken. Cook for about 10 minutes, stirring occasionally, until it develops some char and is cooked through. Remove and set aside.
Char the Corn: Add butter to the same skillet and then the frozen corn. Cook over medium-high heat until the corn is browned and slightly crispy, stirring occasionally.
Make the Street Corn Sauce: In a medium bowl, combine browned corn (reserve some for topping), queso fresco, mayo, chopped cilantro, paprika, chili powder, and lime juice. Stir until fully combined and creamy.
Assemble the Bowls: To each serving bowl, add a scoop of rice, a generous portion of chicken, a big spoonful of the street corn sauce, diced red onion, remaining queso fresco, extra charred corn, and a sprinkle of fresh cilantro. Serve and enjoy!