Go Back

Street Corn Chicken Rice Bowl

A vibrant and flavorful street corn chicken rice bowl layered with grilled chicken, black beans, and a zesty lime crema, perfect for a quick and delicious meal.
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: 450
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)
Spices and 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
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
Lime Crema
  • 1/2 cup sour cream or Greek yogurt
  • 1 piece Juice of 1 lime Adjust lime juice to taste.

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 on the sliced grilled chicken, charred corn, black beans, diced tomatoes, red onion, and cotija cheese.
  4. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
  5. Serve immediately and enjoy!

Notes

Consider serving this bowl with a side of tortilla chips for extra crunch. Store leftovers separately to maintain freshness for up to 3-4 days and reheat in the microwave.