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A vibrant street corn chicken rice bowl generously topped with seasoned chicken, corn, avocado, lime, and a creamy green sauce.
Reda

Street Corn Chicken Rice Bowl

Tender, seasoned chicken and a vibrant, creamy street corn salsa served over cilantro-lime rice for a flavor-packed meal that's perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Cilantro Lime Rice
  • 1 cup long-grain white rice rinsed
  • 2 cups water or chicken broth
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced (about 2 tbsp)
  • 1/2 tsp salt
For the Street Corn Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Street Corn Salsa
  • 2 cups frozen or fresh corn kernels
  • 1/2 cup cotija cheese crumbled, plus more for garnish
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded and finely diced
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream or plain Greek yogurt
  • 1 lime juiced
  • 1/2 tsp chili powder
For Garnish
  • Lime wedges
  • Hot sauce optional

Equipment

  • Air Fryer
  • Large skillet
  • Mixing Bowls
  • Saucepan

Method
 

Make the Cilantro Lime Rice
  1. In a medium saucepan, combine the rinsed rice, water (or broth), and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  2. Fluff the rice with a fork. Stir in the chopped cilantro and lime juice. Set aside and keep warm.
Prepare and Cook the Chicken
  1. In a medium bowl, combine the cubed chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss well to coat every piece.
  2. Preheat your air fryer to 400°F (200°C).
  3. Place the seasoned chicken in the air fryer basket in a single layer (you may need to cook in two batches). Air fry for 12-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned.
Make the Street Corn Salsa
  1. While the chicken and rice are cooking, heat a large, dry skillet over medium-high heat. Add the corn kernels in a single layer and cook, stirring occasionally, for 5-7 minutes, until the corn is heated through and has some charred spots. Remove from heat and let it cool slightly in a large mixing bowl.
  2. To the bowl with the charred corn, add the crumbled cotija cheese, red onion, cilantro, and jalapeño.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder. Pour this dressing over the corn mixture and stir until everything is well combined.
Assemble the Bowls
  1. Divide the cilantro lime rice among four bowls. Top with the cooked street corn chicken. Add a generous scoop of the street corn salsa next to the chicken.
  2. Garnish with extra cotija cheese, a sprinkle of fresh cilantro, and serve immediately with lime wedges and hot sauce on the side.

Notes

Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before assembling with the cold corn salsa. No Air Fryer? You can cook the chicken in a skillet over medium-high heat for 5-7 minutes per side, until cooked through. For extra spice, add a pinch of cayenne pepper to the chicken marinade or the corn salsa.