30 min Street Corn Chicken Rice Bowl Delight

Name: 30 min Street Corn Chicken Rice Bowl Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 pound boneless, skinless chicken breast; 1 tablespoon olive oil (for chicken); 1 teaspoon chili powder (for chicken); ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper; 1 cup jasmine or basmati rice; 1 cup fresh or frozen corn; 1 tablespoon olive oil (for corn); 1 avocado, sliced; ½ cup crumbled feta or cotija cheese; ¼ cup chopped cilantro; Juice of 1 lime (for topping); ¼ cup plain Greek yogurt; 1 tablespoon lime juice (for sauce); ½ teaspoon honey; ¼ teaspoon chili powder (for sauce); Salt to taste (for sauce)

By Jordan Bell on January 25, 2026

Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro

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If you are like me, weeknights are a complete whirlwind, and you need something seriously delicious on the table in under 30 minutes. That’s exactly why I developed this Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro. Seriously, this combination of smoky grilled corn, perfectly spiced chicken, and that rich, zesty sauce is just everything you want in a fresh, high-protein meal.

Table of Contents

I was trying to capture that amazing street food vibe—you know, that slightly charred, smoky flavor you get from the grill—but make it easy enough for a Tuesday night when I’m running on fumes. This bowl delivers! The chicken gets coated in this fantastic little spice rub that just sings against the brightness of the lime in the dressing.

The best part? It’s so customizable. Whether you need a hearty, high-protein dinner or just a fantastic flavor bomb, trust me, this recipe is going to be in your regular rotation. It just tastes like sunshine and summer, even when it’s pouring rain outside!

Ingredients for Your Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro

Okay, let’s get down to business because you need to see exactly what goes into making this amazing Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro. Don’t let the list scare you; it all comes together so fast! We’re separating things out just so you can keep track of what goes where, especially when you’re throwing spices on that chicken.

The key here is having everything measured out before you even turn the stove on. It makes the cooking process so much smoother, especially when you’re trying to get dinner done quickly.

Components for the Chicken and Rice

For the base and the star protein, you’ll need one pound of boneless, skinless chicken breast. I use jasmine rice because it cooks up fluffy, so grab one cup. The spice rub is simple but powerful: one tablespoon of olive oil, one teaspoon of chili powder, half a teaspoon of garlic powder, a quarter teaspoon of smoked paprika, half a teaspoon of salt, and a quarter teaspoon of black pepper. Don’t forget your corn—one cup, fresh or frozen works just fine for that street corn char!

Elements for the Creamy Lime and Cilantro Sauce

This sauce is what ties the whole bowl together, making it that creamy, zesty experience! You definitely need a half cup of plain Greek yogurt—this gives it that great tang and protein boost. Then, one tablespoon of lime juice is crucial for the flavor profile. We’re adding just a touch of sweetness with half a teaspoon of honey, a quarter teaspoon of chili powder for warmth, and salt to taste. Make sure you have one whole lime handy for that final squeeze over the top when you assemble the bowl!

Essential Equipment for Making the Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro

You don’t need a whole arsenal of fancy gadgets for this recipe, which is great news for a quick weeknight meal! Most of what you need is probably already sitting in your cabinets. First up, you absolutely need a good quality skillet—medium-sized is perfect for cooking the chicken and then charring the corn right after. You’ll also want a small saucepan to handle your rice, of course.

Beyond the heat, grab a couple of small bowls. One is for mixing up your chicken rub, and the other is essential for whisking together that incredible creamy lime and cilantro sauce. A cutting board and a sharp knife for slicing the chicken and avocado will finish the setup. That’s it! Simple tools for maximum flavor.

Preparation Steps for the Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro

Alright, this is where the magic happens! Since this whole thing clocks in under 30 minutes total, organization is your best friend. Get your ingredients ready, and then we move fast. Making this Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro is all about layering flavors quickly.

Preparing the Rice Base

First things first, get your rice going. Follow the package directions for your cup of jasmine or basmati rice. I usually cook mine while I’m seasoning the chicken—it saves precious minutes! Once it’s done, don’t just leave it sitting there. Take it off the heat, cover it back up, and let it steam for about five minutes. Then, fluff it gently with a fork. Fluffy rice makes a better base, trust me.

Seasoning and Cooking the Chicken

While the rice is steaming, let’s tackle the chicken. In a little bowl, mix up all those spices we talked about: the chili powder, garlic powder, smoked paprika, salt, and pepper. Rub that mixture all over your chicken breasts until they are fully coated. That’s your flavor lock-in! Heat one tablespoon of olive oil in your skillet over medium heat. Once that oil shimmers a bit, lay the chicken in there carefully—don’t crowd the pan! Cook it for about six or seven minutes on each side. You have to make sure it hits that magic 165 degrees Fahrenheit internally—safety first! Once it’s done, pull it out right away, put it on a clean plate, and let it rest for five minutes before you slice it. Resting keeps all those juices locked inside, which is key for tender chicken.

Charring the Corn

Don’t wash that skillet! We want all those yummy chicken drippings left behind for extra flavor. Add the second tablespoon of olive oil to the same pan, turn the heat up just a touch, and toss in your cup of corn. You want this corn to get happy and slightly toasted—look for those little dark brown, almost black spots. That’s the street corn flavor coming through! Sauté it for about three or four minutes, stirring often, and then pull it off the heat.

Whisking the Creamy Lime and Cilantro Sauce

Now for the best part, the sauce! In your second small bowl, combine the Greek yogurt, the tablespoon of lime juice, that tiny bit of honey, the last bit of chili powder, and salt. Whisk it vigorously until it looks completely smooth. If it seems too thick, just add a tiny splash of water or milk, but usually, the yogurt is perfect right out of the container. It should be pourable but still thick enough to coat a spoon!

Assembling Your Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro

Time to build this masterpiece! Divide your fluffy rice among your serving bowls first. Then, arrange your toppings artfully—layer on that sliced, juicy chicken and the charred corn. Next, scatter those slices of avocado and sprinkle generously with that crumbled feta or cotija cheese. Now, take your creamy lime sauce and drizzle it all over everything. Finish it off with a sprinkle of fresh cilantro and a final, bright squeeze of fresh lime juice right before serving. That final squeeze makes the whole Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro pop!

Tips for Achieving Expert Flavor in Your Street Corn Chicken Rice Bowl

Getting the best flavor out of this bowl is all in the details, especially if you aren’t using an actual outdoor grill. The char on the corn is non-negotiable; it’s what brings that authentic street corn taste! Don’t be afraid to let that corn sit in the hot, oiled skillet for a minute or two without stirring it too much. You want those kernels to caramelize and darken slightly. If you stir constantly, you just steam the corn, and we aren’t making soup here!

For the chicken seasoning, I always mix my dry rub in advance, sometimes even the night before. When you rub the spices onto the chicken, let it sit on the counter for about 15 minutes before cooking if you have the time. This gives the salt a chance to start drawing out moisture and then reabsorbing the spices, meaning deeper flavor penetration. Also, make sure your skillet is hot enough before the chicken goes in. A proper sear creates a crust that holds all that smoky paprika and chili powder right where it belongs.

Ingredient Notes and Simple Substitutions

If you can’t find feta or cotija cheese, don’t panic! A good quality queso fresco works wonderfully, or if you like a sharper flavor, a slightly aged Monterey Jack that crumbles nicely can substitute in a pinch. For the rice, if you don’t have jasmine or basmati, brown rice works, but you must adjust your cooking time significantly—it will take longer to get tender. And for the yogurt, if you absolutely must skip Greek yogurt, use sour cream, but you might need to add an extra tiny splash of lime juice to keep that necessary tanginess.

Frequently Asked Questions About This Street Corn Chicken Rice Bowl

I get asked about this dish all the time because people love how fast it turns out! Here are some of the things readers ask most often.

Can I prepare elements of this Street Corn Chicken Rice Bowl ahead of time?

Absolutely! This is a fantastic meal prep recipe. You can cook the chicken, char the corn, and mix up the creamy lime sauce all up to two days ahead of time. Store them in separate airtight containers in the fridge. When you’re ready to eat, just cook the rice fresh—that’s the one thing I insist on making last minute for the best texture—then assemble and top with your fresh avocado and cheese.

Is this recipe suitable for a high protein diet?

It really is! With a full pound of chicken breast and half a cup of Greek yogurt in the sauce, this bowl packs a serious protein punch. Each serving comes out with around 38 grams of protein, which is excellent if you’re looking for a filling, high protein dinner that isn’t heavy on carbs.

What is the best way to reheat leftovers of this Rice Bowl?

If you have leftovers, I highly recommend reheating the chicken and corn together in a small skillet over medium-low heat for just a few minutes until warmed through. Reheating the rice separately is best too, maybe for 45 seconds in the microwave. Then, assemble your bowl fresh and add the cold sauce, avocado, and cheese on top. Microwaving the sauce or avocado makes them weird!

Storing and Keeping Your Street Corn Chicken Rice Bowl Fresh

If you manage to have leftovers of this amazing Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro, you need to know how to store them correctly to keep that fresh flavor. The absolute best way is to store the rice, chicken, and corn mixture together, but keep the creamy lime sauce, the cheese, and the avocado completely separate. Putting the yogurt sauce on the rice mixture before refrigerating can make things watery, and we definitely don’t want soggy rice!

The rice and the seasoned chicken/corn mix hold up really well for a few days when stored properly. It’s all about keeping those wet and dry components apart until it’s time to eat again. Here’s a quick guide for keeping components fresh in the fridge so your next bowl tastes almost as good as the first time.

Storage Guidelines Table

Component	Storage Time (Refrigerator)
Cooked Chicken and Corn Mix	3 days
Cooked Rice	3-4 days
Creamy Lime Sauce	5 days

Share Your Experience with the Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro

I hope you loved making this speedy dinner as much as I love eating it! If you tried this Street Corn Chicken Rice Bowl with Creamy Lime and Cilantro, please don’t be shy. Head down to the comments section and let me know how it went! Did you get a great char on your corn? Did you add anything extra? I can’t wait to hear all about your results!

If you want to see more quick weeknight ideas like this one, check out my dinner recipes or follow along on Pinterest for visual inspiration!