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Street Corn Chicken Rice Bowl

A fun and flavorful bowl featuring grilled chicken, charred corn, black beans, and fresh veggies, drizzled with a creamy lime sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 540
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 2 pieces chicken breasts (grilled and sliced)
Toppings
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup black beans (drained and rinsed)
  • 1/4 cup diced red onion
  • 1/4 cup diced tomatoes
  • 1/4 cup crumbled cotija cheese Can substitute with feta or queso fresco.
  • 2 tablespoons chopped fresh cilantro (for garnish)
Seasonings
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Lime Crema
  • 1/2 cup sour cream or Greek yogurt
  • 1 piece Juice of 1 lime
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Method
 

Cooking Corn
  1. Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
Preparing Lime Crema
  1. In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust lime juice to taste.
Assembling the Bowl
  1. Assemble the bowls: Start with a base of cooked rice. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
  2. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
  3. Serve immediately and enjoy!

Notes

You can serve with extra lime wedges and consider topping it with tortilla strips or avocado slices for added flavor and crunch. Store leftovers separately for best freshness.