Street Corn Chicken Rice Bowl
A flavorful and satisfying bowl loaded with juicy grilled chicken, smoky street-style corn, fluffy rice, and a zesty lime crema. This vibrant dish brings together Mexican-inspired flavors for a quick dinner or meal prep idea!
Ingredients
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 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
For the 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. 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!
Notes
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Swap the chicken for shrimp, tofu, or beef for variety.
- Use cauliflower rice for a low-carb option.