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Delicious Street Corn Chicken Rice Bowl ready to eat with fresh ingredients

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.