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Easy Street Corn Chicken Rice Bowl in 20 Minutes - Fast, Flavor-Packed, and Weeknight Friendly

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Corn: 2 cups corn kernels (frozen, canned, or fresh)
  • Rice: 3 cups cooked rice (microwave pouches or leftover; white, jasmine, or brown)
  • Spices: 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, black pepper to taste
  • Oil: 1–2 tablespoons olive oil or avocado oil
  • Aromatics: 1/4 cup finely chopped red onion (optional), 1 clove garlic minced
  • Street corn crema: 1/3 cup mayonnaise, 1/3 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1 teaspoon hot sauce or adobo from chipotles, pinch of salt
  • Cheese: 1/3 cup crumbled cotija or feta
  • Fresh add-ins: 1/4 cup chopped cilantro, 1 jalapeño thinly sliced (optional), lime wedges
  • Optional extras: Diced avocado, cherry tomatoes, green onions, Tajín or extra chili powder

Method
 

  1. Mix the crema: In a small bowl, whisk mayo, sour cream, lime juice, hot sauce, and a pinch of salt. Set aside.
  2. Season the chicken: Toss chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
  3. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–6 minutes, stirring once or twice, until browned and cooked through.
  4. Char the corn: Push chicken to one side (or remove to a plate). Add a drizzle of oil and corn to the empty side. Cook 3–4 minutes until corn is slightly charred. Stir in garlic and red onion; cook 30–60 seconds until fragrant. Toss corn and chicken together.
  5. Warm the rice: Heat rice according to package directions or reheat leftovers. Fluff with a fork and season with a squeeze of lime and a pinch of salt if needed.
  6. Build the bowls: Add rice to bowls. Top with chicken-corn mixture. Drizzle generously with the crema.
  7. Finish with toppings: Sprinkle cotija, cilantro, and jalapeño. Add avocado or tomatoes if using. Serve with lime wedges and a dash of Tajín.