Description
Street Corn Chicken Rice Bowl brings together Mexican street corn flavors—smoky, tangy, and creamy—with grilled chicken, rice, beans, and fresh toppings. It’s a quick, customizable, and satisfying weeknight dinner or meal prep favorite that’s ready in just 20 minutes.
Ingredients
For the Bowl:
2 cups cooked rice (white, brown, or cilantro-lime)
2 grilled chicken breasts, sliced
1 cup corn kernels (fresh, frozen, or canned)
½ cup black beans, rinsed and drained
¼ cup diced red onion
¼ cup diced tomatoes
¼ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
For the Lime Crema:
½ cup sour cream or Greek yogurt
Juice of 1 lime (about 2 tbsp)
½ teaspoon garlic powder
¼ teaspoon salt
Instructions
Heat olive oil in a medium skillet over medium heat. Add corn and sauté for 3–4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Remove from heat.
In a small bowl, whisk together sour cream or Greek yogurt, lime juice, garlic powder, and salt to make lime crema. Adjust lime juice to taste.
Assemble bowls: place warm rice as the base, then top with sliced grilled chicken, seasoned corn, black beans, diced tomatoes, red onion, and cotija cheese.
Drizzle with lime crema and sprinkle with chopped cilantro. Serve immediately.
Notes
Use rotisserie chicken for faster prep.
Add veggies like bell peppers, avocado, or lettuce for extra nutrients.
Make spicy by adding cayenne or jalapeño.
Store crema separately when meal prepping.
Not freezer-friendly; best stored in fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop / Grilling
- Cuisine: Mexican-inspired