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Street Corn Chicken Rice Bowl

Enjoy the delightful crunch of charred corn and juicy grilled chicken over a warm bed of rice, topped with zesty lime crema for a fiesta of flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (white, brown, or cilantro-lime)
  • 2 pieces chicken breasts (grilled and sliced)
  • 1 cup corn kernels (fresh, frozen, or canned) Lightly charred.
  • 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 Can substitute with feta cheese.
  • 2 tablespoons chopped fresh cilantro (for garnish)
Seasonings and Condiments
  • 1 tablespoon olive oil For sautéing.
  • 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

Method
 

Cooking
  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.
Assembly
  1. 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.
  2. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
  3. Serve immediately and enjoy!

Notes

Leftovers keep well in the fridge for about 3-4 days. Store components separately to maintain crunch. You can freeze it for up to 2 months.