Street Corn Chicken Rice Bowl

why you will love this recipe

Street Corn Chicken Rice Bowl is a fantastic dish to make because it brings together vibrant flavors and wholesome ingredients in a quick, easy, and budget-friendly way. This recipe is perfect for weeknight dinners when time is tight but you still want a meal that feels special. Plus, it’s kid-approved! The combination of grilled chicken, creamy lime crema, and fresh toppings makes it a family favorite that will please even the pickiest eaters.

preparing Street Corn Chicken Rice Bowl

Making this delicious dish is a breeze! Start by cooking your rice according to package instructions. While that’s cooking, you can grill your chicken breasts and prep the other ingredients. The real magic happens when you sauté the corn kernels until they’re lightly charred and filled with flavor. Then, layer everything in a bowl for a beautiful presentation.

Ingredients

• 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
• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

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

how to serve Street Corn Chicken Rice Bowl

Serve the Street Corn Chicken Rice Bowl warm, and encourage everyone to dig in! You can provide extra lime wedges and additional toppings like avocado or jalapeños on the side for added flavor and customization. This dish is filling enough to stand alone, but you can pair it with a fresh salad or tortilla chips for a complete meal.

how to store Street Corn Chicken Rice Bowl

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through. You may want to add a bit of fresh lime juice or additional crema to brighten the flavors when serving leftovers.

tips to make Street Corn Chicken Rice Bowl

• Customize the toppings to your liking! You can add slices of avocado, jalapeños, or even switch up the cheese for a different flavor.
• If you want extra flavor in the rice, consider cooking it in chicken broth instead of water.
• For more protein, add extra beans or serve with a side of grilled shrimp.

variation

You can change this recipe to suit your tastes easily. Try using quinoa or cauliflower rice instead of regular rice. For a vegetarian option, skip the chicken and add more beans or grilled vegetables.

FAQs

Can I use frozen corn for this recipe?
Yes, frozen corn works great! Just thaw it before sautéing, and it will cook up perfectly.

What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese is a good substitute. It will give a similar salty, creamy flavor.

Can I make the lime crema ahead of time?
Absolutely! You can prepare the lime crema a day in advance and store it in the refrigerator. Just give it a good stir before serving.

Street Corn Chicken Rice Bowl

A vibrant and wholesome dish that combines grilled chicken, charred corn, black beans, and creamy lime crema, making it perfect for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 cups cooked rice (white, brown, or cilantro-lime rice) Use your preferred rice type.
• 2 pieces chicken breasts (grilled and sliced) Grill until fully cooked.
• 1 cup corn kernels (fresh, frozen, or canned) Thaw if using frozen.
• 1/2 cup black beans (drained and rinsed) Canned black beans work well.

Toppings

• 1/4 cup diced red onion
• 1/4 cup diced tomatoes
• 1/4 cup crumbled cotija cheese Feta can be used as a substitute.
• 2 tablespoons chopped fresh cilantro For garnish.

Lime Crema

• 1/2 cup sour cream or Greek yogurt
• 1 piece juice of lime Adjust to taste.
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Seasoning

• 1 tablespoon olive oil For sautéing corn.
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

Cooking Corn

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.

Making Lime Crema

1. 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.

Assembling the Bowls

1. Assemble the bowls: Start with a base of cooked rice. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
2. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
3. Serve immediately and enjoy!

Notes

Serve warm with extra lime wedges and additional toppings like avocado or jalapeños for added flavor. Store leftovers in an airtight container for up to 3 days. Reheat and add fresh lime juice or additional crema to brighten flavors.