Street Corn Chicken Rice Bowl

Why Make This Recipe

Street Corn Chicken Rice Bowl is a delicious and satisfying dish that brings together flavors from the streets of Mexico. It’s fun, colorful, and packed with nutrients. This bowl is perfect for a quick weeknight dinner or meal prep for the week.

The combination of grilled chicken, charred corn, black beans, and creamy lime sauce makes it a hit with everyone. Plus, it’s customizable, so each person can add their favorite toppings!

Print Recipe

Street Corn Chicken Rice Bowl

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

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

Instructions

• 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.
• 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.
• 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.
• Drizzle the lime crema over the bowl and garnish with fresh cilantro.
• Serve immediately and enjoy!

How to Make Street Corn Chicken Rice Bowl

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. You can present it in a large serving bowl for family style or in individual bowls for guests. Make sure to drizzle the lime crema on top and add extra fresh cilantro for garnish. Feel free to serve with lime wedges on the side for an extra zesty flavor.

How to Store Street Corn Chicken Rice Bowl

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to keep the ingredients fresh, consider storing items like the corn, chicken, and rice separately until you’re ready to eat. Reheat gently in the microwave or on the stove before serving.

Tips to Make Street Corn Chicken Rice Bowl

• Make sure to season the corn well for that authentic street corn flavor.
• You can use leftover grilled chicken for an even quicker meal.
• Adjust the spiciness by adding jalapeños or hot sauce, if desired.
• For an extra burst of flavor, add some avocado slices or fresh lime juice.

Variation

Feel free to switch out the proteins! Shrimp or tofu can be used instead of chicken for a different twist. You can also add more veggies like bell peppers or zucchini if you want to increase the freshness.

FAQs

1. Can I use frozen corn?
Yes, frozen corn works very well in this recipe. Just sauté it until it’s heated through and slightly charred.

2. What can I use instead of cotija cheese?
Feta cheese or queso fresco are great alternatives if you can’t find cotija cheese.

3. Can I make this bowl vegan?
Absolutely! Use grilled or sautéed tofu, and swap out the sour cream for a vegan yogurt or simply use avocado for creaminess.