Street Corn Chicken Rice Bowl

Who could resist a bowl filled with smoky, creamy, and zesty flavors?

Imagine this: a hearty rice bowl loaded with juicy chicken, charred corn, and a splash of tangy lime crema. The Street Corn Chicken Rice Bowl captures the essence of summer barbecues with every bite, making it the perfect meal any time of the year. Quick to whip up and satisfying to the last spoonful, this one-pan wonder has gone viral for all the right reasons!

Why make this recipe

Let’s be real—weeknight cooking can feel like a chore, but not with this fantastic bowl. Here’s why you’ll love it:

• Easy Cleanup: Who wants to spend the evening doing dishes? Not me! With just one skillet, you save time and hassle.
• Affordable Yum: Packed with budget-friendly ingredients, it’s easy on your wallet and your taste buds.
• Family-Friendly: Kids love piling their bowls high, making it a hit with the whole crew. (Bonus points if they can assemble their own!)

Ingredients

You don’t need fancy stuff — just these basics! Here’s what you’ll gather:

• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 2 chicken breasts (grilled and sliced)
• 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
• 2 tablespoons chopped fresh cilantro (for garnish)
• 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
• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

Follow these easy-peasy steps for a delicious bowl that will have everyone coming back for seconds:

1. Heat a skillet over medium heat and add olive oil. Sauté the corn for about 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
2. In a small bowl, mix sour cream, lime juice, garlic powder, and salt to create your lime crema. Adjust lime juice to taste—super easy!
3. Start with a base of cooked rice in a bowl. Layer on grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and a sprinkle of cotija cheese.
4. Drizzle the lime crema over the bowl and garnish with fresh cilantro. Serve immediately—don’t let it get cold!

How to make Street Corn Chicken Rice Bowl (Overview)

Creating this Street Corn Chicken Rice Bowl is as simple as pie—or should I say, as simple as a bowl of rice? Just picture this:

1. Begin by sautéing** charred corn** that fills your kitchen with that delectable smoky aroma.
2. Meanwhile, mix together a creamy sauce to drizzle on top. Trust me, it makes everything pop!
3. Once all elements come together, you’ll layer them like a pro chef, creating a colorful, appetizing masterpiece.

Pro tip: Don’t skip toasting the garlic—it makes all the difference!

How to serve Street Corn Chicken Rice Bowl

When it comes to serving, think of vibrant colors and delightful textures. Pair your bowl with crispy tortilla chips for some added crunch, or throw in extra lime wedges for that zesty twist. The warmth of the rice, the juiciness of the chicken, and the coolness of the crema create a medley of delicious flavors that dance around your plate. Your senses will be delighted!

How to store Street Corn Chicken Rice Bowl

This bowl keeps well in the fridge for about 3-4 days. Just store the components separately to maintain freshness. Pro tip: If you want to make it ahead, prep everything except the crema, and add that fresh right before serving. Reheat it in the microwave or on the stovetop, and it’s good to go!

Tips to make Street Corn Chicken Rice Bowl

• Use leftovers! Got some chicken from last night? Perfect!
• Experiment with flavors—swap the cotija for feta or add jalapeños for a spicy kick.
• Adjust the creaminess: If you like it super creamy, add a splash more sour cream.

Variation

Looking to switch it up? Make it vegan by using grilled tofu instead of chicken, or try parsley in place of cilantro for a different herbaceous zing. The world—or your kitchen—is your oyster!

FAQs

Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works just as well and saves even more time.

How do I make it spicier?
Add some chopped jalapeños or a dash of hot sauce right into the mix.

Can I prepare this in advance?
Sure! Just keep the components separate until you’re ready to eat for that fresh taste.

📌 Pin this recipe for your next cozy dinner night!

Street Corn Chicken Rice Bowl

A smoky and creamy rice bowl loaded with juicy chicken, charred corn, and tangy lime crema, perfect for any time of the year.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 520

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 2 pieces chicken breasts (grilled and sliced)
• 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
• 2 tablespoons chopped fresh cilantro (for garnish)
• 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
• 1/2 cup sour cream or Greek yogurt
• 1 piece lime (juice)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Method

 

Preparation

1. Heat a skillet over medium heat and add olive oil. Sauté the corn for about 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
2. In a small bowl, mix sour cream, lime juice, garlic powder, and salt to create your lime crema. Adjust lime juice to taste.

Assembly

1. Start with a base of cooked rice in a bowl.
2. Layer on grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and a sprinkle of cotija cheese.
3. Drizzle the lime crema over the bowl and garnish with fresh cilantro. Serve immediately.

Notes

For serving, pair with crispy tortilla chips for crunch or extra lime wedges for zest. Store components separately to maintain freshness. This bowl keeps well in the fridge for about 3-4 days.