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Delicious Street Corn Chicken Rice Bowl with colorful toppings

Street Corn Chicken Rice Bowl

A vibrant and flavorful bowl featuring grilled chicken, smoky corn, and zesty crema on a fluffy bed of rice, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, 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)
Seasonings and Oils
  • 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
 

Preparation
  1. Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for about 3-4 minutes until they're lightly charred.
  2. Stir in the chili powder, smoked paprika, cumin, salt, and pepper. Set that deliciousness aside.
  3. In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make your lime crema. Adjust the lime juice to taste.
Assembly
  1. Start with a base of cooked rice in a bowl. Layer in the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and top it all with cotija cheese.
  2. Drizzle the lime crema over everything and garnish with fresh cilantro.
Serving
  1. Serve immediately and enjoy!

Notes

Store leftovers in the fridge for about 3-4 days. Keep lime crema separate to preserve freshness. For meal prep, freeze the chicken and corn mixture in individual containers; thaw and reheat as needed.