Street Corn Chicken Rice Bowl
A vibrant and satisfying dish combining grilled chicken, sweet corn, and zesty lime crema, perfect for busy weeknights.
Ingredients
Base Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 breasts chicken (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)
Seasonings and Dressing
- 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
Preparation
- 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.
Assembly
- 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!
Notes
For a family-style serving, place all components on the table and let everyone build their own rice bowl. Store leftovers in separate airtight containers for up to three days.