Street Corn Chicken Rice Bowl

This vibrant Street Corn Chicken Rice Bowl brings together grilled chicken, charred corn, fresh vegetables, and a zesty lime crema for a delicious and satisfying meal inspired by Mexican street food.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 1 serving

Course: Bowl, Main Dish

Cuisine: American, Mexican

Calories: 580

Ingredients Equipment Method Notes

Ingredients

Bowl Ingredients

2 cups cooked rice white, brown, or cilantro-lime rice, prepare according to package directions
2 pieces chicken breasts grilled and sliced for easy serving
1 cup corn kernels fresh, frozen (thawed), or canned (drained)
1/2 cup black beans drained and rinsed thoroughly
1/4 cup diced red onion finely diced for a subtle crunch and flavor
1/4 cup diced tomatoes freshly diced for a burst of sweetness and acidity
1/4 cup crumbled cotija cheese for authentic street corn flavor, or use feta as a substitute
2 tablespoons chopped fresh cilantro for garnish, extra for more herbaceous flavor if desired

Corn Sauté Seasoning

1 tablespoon olive oil for sautéing the corn until lightly charred
1 teaspoon chili powder for seasoning the corn
1/2 teaspoon smoked paprika adds depth and a pleasant smoky note to the corn
1/2 teaspoon cumin essential for a warm, earthy Mexican-inspired taste
1/4 teaspoon salt for seasoning the corn mixture, adjust to taste
1/4 teaspoon black pepper freshly ground for best results

Lime Crema Ingredients

1/2 cup sour cream or Greek yogurt base for the creamy, tangy lime sauce
1 lime Juice of 1 lime freshly squeezed, adjust the amount to your preference for tanginess
1/2 teaspoon garlic powder for a subtle garlic flavor in the crema
1/4 teaspoon salt for seasoning the lime crema, adjust as needed

Equipment

Skillet
Small Bowl

Method

Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until they are lightly charred.
Season the sautéed corn in the skillet with chili powder, smoked paprika, cumin, salt, and pepper. Stir well to combine, then set aside.
In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, garlic powder, and salt to create the lime crema. Taste and adjust the amount of lime juice if you prefer more tang.
To assemble the bowls, start with a generous base of cooked rice in each serving bowl.
Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and crumbled cotija cheese on top of the rice.
Drizzle the prepared lime crema generously over the entire bowl and garnish with fresh chopped cilantro.
Serve your Street Corn Chicken Rice Bowls immediately and savor the vibrant flavors!

Notes

This bowl is incredibly versatile! Feel free to add ingredients like sliced avocado, diced bell peppers, or a dollop of your favorite hot sauce for an extra kick. You can also prepare the chicken and rice ahead of time for quicker assembly.