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Street Corn Chicken Rice Bowl
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Street Corn Chicken Rice Bowl

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

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!