Street Corn Chicken Rice Bowl
This vibrant and hearty rice bowl is loaded with juicy grilled chicken, smoky charred corn, black beans, and a refreshing lime crema. Inspired by Mexican street corn, this dish is packed with flavor and perfect for a quick dinner or a delicious meal prep option.
Servings: 2
Calories: 580kcal
Ingredients
For the Bowl:
- 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
- For the Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Heat a skillet over medium heat. Add olive oil and sauté the corn kernels for 3–4 minutes, or until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, garlic powder, and salt to make the lime crema. Taste and adjust lime juice as needed.
- Assemble the bowls: Start with a base of cooked rice. Top with sliced grilled chicken, charred corn, black beans, diced tomatoes, red onion, and cotija cheese.
- Drizzle the lime crema over the bowl and garnish with chopped fresh cilantro.
- Serve immediately and enjoy!
Notes
For extra heat, add sliced jalapeños or a dash of hot sauce.
Swap the chicken for shrimp, tofu, or beef to switch it up.
Use cauliflower rice for a low-carb alternative.