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–+ servings
Delicious Street Corn Chicken Rice Bowl topped with fresh ingredients

Street Corn Chicken Rice Bowl

A delicious fusion of Mexican street corn flavors combined with juicy grilled chicken and wholesome rice, topped with zesty lime crema.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice white, brown, or cilantro-lime rice
  • 2 pieces chicken breasts 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 or queso fresco
  • 2 tablespoons chopped fresh cilantro for garnish
Seasonings and crema
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt for corn seasoning
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt for crema

Method
 

Preparation
  1. Cook the rice according to package directions and keep it warm. Fluff it gently with a fork when ready to use.
  2. Heat a grill or grill pan to medium-high. Season the chicken breasts with salt and pepper, grilling them until they reach an internal temperature of 165°F, about 6 to 8 minutes per side. Let them rest for 5 minutes before slicing against the grain.
  3. In a skillet over medium heat, warm the olive oil and add the corn. Cook until it’s lightly charred, about 3 to 4 minutes. Add chili powder, smoked paprika, cumin, salt, and black pepper. Toss together and cook for another 30 seconds before removing from heat.
  4. In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, garlic powder, and salt. Taste and adjust seasoning if necessary.
Assembly
  1. To assemble your bowls, start with a generous base of rice, top with sliced grilled chicken, charred corn, black beans, diced tomatoes, and red onion.
  2. Top with crumbled cotija cheese, drizzle with lime crema, and finish with a sprinkle of cilantro. Serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 65gProtein: 35gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 8gSugar: 2g

Notes

Store leftovers separately in airtight containers in the refrigerator for up to three days. Reheat rice and chicken, keeping garnishes until ready to serve. For longer storage, freeze the cooked rice and chicken separately.

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