Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl combines smoky charred corn with tender grilled chicken and vibrant toppings for a delicious and satisfying meal. It’s easy to make and perfect for a quick weeknight dinner or casual lunch.

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

1. Step 1: 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 with chili powder, smoked paprika, cumin, salt, and black pepper. Remove from heat and set aside.
2. Step 2: In a small bowl, combine the sour cream, lime juice, garlic powder, and salt. Mix well to create the lime crema, adjusting lime juice to taste if desired.
3. Step 3: Assemble your bowls by starting with a base of cooked rice. Layer the sliced grilled chicken, charred corn, black beans, diced tomatoes, red onion, and crumbled cotija cheese on top.
4. Step 4: Drizzle the lime crema over the bowl and garnish with chopped fresh cilantro.
5. Step 5: Serve immediately and enjoy your flavorful, colorful rice bowl!

Tips & Variations

• For extra smoky flavor, use fresh corn and char it directly over a grill or grill pan before sautéing.
• Swap cotija cheese for feta or queso fresco if unavailable.
• Add diced avocado or jalapeño slices for creaminess or extra heat.
• Use leftover rotisserie chicken as a shortcut.
• Try adding a handful of chopped romaine or shredded cabbage for extra crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the lime crema separate to prevent the rice from becoming soggy. Reheat gently in the microwave or on the stovetop until warmed through, then add the lime crema fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the chicken and add extra beans, grilled vegetables, or tofu to keep it hearty and satisfying.

What kind of rice works best for this recipe?

Any cooked rice works well, but cilantro-lime rice adds a bright, complementary flavor that pairs nicely with the other ingredients.

Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.6 from 51 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining tender grilled chicken, charred corn seasoned with smoky spices, and a mix of fresh ingredients like black beans, tomatoes, and red onion. Topped with creamy lime crema and crumbled cotija cheese, this dish offers a perfect balance of smoky, tangy, and savory flavors, making it an ideal quick and satisfying bowl meal.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

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)

For Seasoning Corn

• 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 Lime Crema

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

Instructions

1. Char the Corn: Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until they are lightly charred. Stir occasionally to ensure even cooking. Season with chili powder, smoked paprika, cumin, salt, and black pepper, then remove from heat and set aside.
2. Prepare Lime Crema: In a small bowl, mix together the sour cream (or Greek yogurt), lime juice, garlic powder, and salt. Adjust the lime juice to taste to achieve the desired tanginess.
3. Assemble the Bowls: Begin by placing the cooked rice at the base of each bowl. Top with sliced grilled chicken, charred corn, black beans, diced tomatoes, red onion, and crumbled cotija cheese.
4. Drizzle and Garnish: Generously drizzle the prepared lime crema over each bowl. Sprinkle chopped fresh cilantro on top to finish.
5. Serve and Enjoy: Serve the assembled bowls immediately to enjoy the combination of warm, smoky, and fresh flavors.

Notes

• For extra flavor, grill the chicken with a sprinkle of chili powder and cumin before slicing.
• You can use canned or frozen corn if fresh corn is not available; just thaw or drain before cooking.
• Cilantro-lime rice adds an extra layer of zest if you want to switch up the rice base.
• The lime crema can be made vegan by substituting sour cream with a plant-based alternative.
• Adjust seasoning of the corn and lime crema to suit your taste preferences.

Keywords: street corn, chicken rice bowl, grilled chicken, charred corn, cotija cheese, lime crema, Mexican bowl, easy dinners