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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe

5.1 from 17 reviews

This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines the flavors of street corn with tender grilled chicken over a bed of rice, topped with a zesty lime crema.

Ingredients

Scale

Rice:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)

Chicken:

  • 2 chicken breasts (grilled and sliced)

Corn:

  • 1 cup corn kernels (fresh, frozen, or canned)

Other Ingredients:

  • 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. Cook the Corn: 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. Prepare the Lime Crema: 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 with Lime Crema: Drizzle the lime crema over the bowl and garnish with fresh cilantro.
  5. Serve: Serve immediately and enjoy!

Nutrition

Keywords: Street Corn Chicken Rice Bowl, Mexican bowl recipe, grilled chicken and corn, lime crema, rice bowl