Name: Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked rice (white, brown, or cilantro-lime); 2 chicken breasts, grilled and sliced; 1 cup corn kernels (fresh, frozen, or canned); ½ cup black beans, drained and rinsed; ¼ cup diced red onion; ¼ cup diced tomatoes; ¼ cup crumbled cotija cheese; 2 tbsp chopped fresh cilantro (for garnish); 1 tbsp olive oil; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp cumin; ¼ tsp salt; ¼ tsp black pepper; ½ cup sour cream or Greek yogurt; Juice of 1 lime; ½ tsp garlic powder; ¼ tsp salt

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If you are looking for a delicious and satisfying meal that combines fresh ingredients with bold flavors, the Street Corn Chicken Rice Bowl is a perfect choice. This vibrant bowl offers a great mix of textures and tastes — from tender grilled chicken to smoky charred corn and creamy lime crema. It’s easy to make and you can adjust it to match your taste.

Ingredients You Will Need

For the bowl, you will need cooked rice, grilled chicken breasts, corn kernels, black beans, diced red onion, diced tomatoes, crumbled cotija cheese, fresh cilantro, olive oil, and a blend of spices including chili powder, smoked paprika, cumin, salt, and pepper. The lime crema calls for sour cream or Greek yogurt, lime juice, garlic powder, and salt.

Step-by-Step Instructions

1. Char the Corn

Begin by heating a skillet over medium heat. Add olive oil and toss in the corn kernels. Cook for about 3 to 4 minutes while stirring occasionally until the corn develops a nice char. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the corn and stir well. Once done, remove from heat and set aside.

2. Prepare the Lime Crema

In a small bowl, mix sour cream or Greek yogurt with lime juice, garlic powder, and salt. Stir until the mixture is smooth. Adjust the lime juice to suit your taste, adding more if you want a stronger citrus flavor.

3. Cook the Chicken

If you don’t have cooked chicken ready, sprinkle chicken breasts with salt, pepper, chili powder, and cumin. Warm a grill pan or skillet over medium heat. Cook the chicken for 5 to 7 minutes on each side until it’s fully done. Let it sit for 5 minutes, then cut it into strips.

4. Assemble the Bowl

Place a base of cooked rice into your serving bowl. Layer the grilled chicken slices on top, followed by the charred corn, black beans, diced tomatoes, and red onion. Finish by sprinkling crumbled cotija cheese over everything.

5. Garnish and Serve

Spoon the lime crema on top of the bowl and add some chopped fresh cilantro. Serve right away and enjoy the burst of flavors.

Tips and Variations

To make it spicier, you can add sliced jalapeños or pour a little hot sauce on top.
If you want a low-carb version, swap the rice with cauliflower rice.
Feel free to substitute the chicken with shrimp, tofu, or beef based on your preferences.
To make it dairy-free, use dairy-free sour cream and cheese alternatives.

Why You Will Love This Recipe

This bowl is a great weeknight meal that does not require complicated prep or exotic ingredients. The combination of smoky spices, fresh veggies, and creamy sauce makes it exciting and comforting. It is also easy to customize and works well for meal prep since it can be eaten warm or cold.

Give this Street Corn Chicken Rice Bowl a try the next time you want something quick, flavorful, and wholesome. It is bound to become a favorite in your meal rotation.