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A vibrant Street Corn Chicken Rice Bowl topped with charred corn, cotija cheese, and fresh cilantro.

30-Minute Street Corn Chicken Rice Bowl

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 2 cups cooked long-grain white rice
  • 2 cups corn kernels, thawed if frozen
  • 1/4 cup mayonnais e
  • 2 tablespoons sour cream
  • 1/2 teaspoon chili powder
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 lime , cut into wedges

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and taco seasoning, sautéing for 8-10 minutes until the internal temperature reaches 165°F (74°C).
  2. In a separate dry non-stick skillet over high heat, char the corn kernels for 5 minutes until golden brown spots appear, stirring occasionally.
  3. In a small mixing bowl, whisk together mayonnaise, sour cream, and chili powder to create the elote crema.
  4. Fold the charred corn and crumbled cotija cheese into the crema mixture until evenly coated.
  5. In a medium bowl, incorporate the lime juice and chopped cilantro into the warm cooked rice.
  6. Divide the cilantro lime rice into four bowls, topping each with an equal portion of seasoned chicken and the street corn mixture.
  7. Garnish with extra cilantro and serve immediately with lime wedges.