Go Back

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a delightful meal packed with vibrant flavors, featuring grilled chicken, charred corn, and a zesty lime crema, making it perfect for a quick dinner or satisfying lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 2 pieces chicken breasts (grilled and sliced) Use leftover grilled chicken to save time.
  • 1 cup corn kernels (fresh, frozen, or canned) Frozen corn works perfectly; just thaw before cooking.
  • 1/2 cup black beans (drained and rinsed) Feel free to switch bean types, like pinto or kidney.
  • 1/4 cup diced red onion
  • 1/4 cup diced tomatoes
  • 1/4 cup crumbled cotija cheese Can substitute with feta or omit for dairy-free.
  • 2 tablespoons chopped fresh cilantro (for garnish) Add fresh cilantro right before serving.
Seasonings
  • 1 tablespoon olive oil For sautéing.
  • 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 lime Adjust lime juice to taste.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Method
 

Cooking
  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.
  2. 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.
  3. 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.
  4. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
  5. Serve immediately and enjoy!

Notes

You can serve the bowls with additional lime wedges or a side of tortilla chips for a crunchy touch. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.