How to Make a Street Corn Chicken Rice Bowl

Hey there, fellow food lovers! Are you ready to dive into a dish that’s as vibrant as a summer evening and as satisfying as a cozy night in? Today, I’m super excited to share with you one of my absolute favorites: the Street Corn Chicken Rice Bowl. This recipe is a game-changer for anyone looking for quick family dinners that are packed with flavor and texture. Plus, it’s ready in just 30 minutes—talk about a perfect weeknight dinner idea!

Why You’ll Love This Recipe

• Perfect for quick family dinners—ready in just 30 minutes!
• Packed with flavor and texture, combining the creaminess of lime crema with the crunch of fresh cilantro.
• Customizable to your taste—swap out ingredients or add your favorites.
• A healthy and balanced meal that’s as nutritious as it is delicious.
• Great for meal prep—make it ahead and enjoy all week long!

Ingredients

Here’s what you’ll need to make this mouthwatering Street Corn Chicken Rice Bowl. Don’t worry—it’s simpler than you think!

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get cooking! This recipe is all about layers of flavor, and I’m walking you through each step with a smile (because cooking should be fun, right?)

First, 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—those charred bits are pure magic!

Next, in a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust the lime juice to taste—this is your chance to make it as tangy as you like!

Now, it’s time to assemble the bowls. Start with a base of cooked rice (white, brown, or even cilantro-lime rice—your choice!). 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. Voilà! Your masterpiece is ready.

Pro Tips for Making the Recipe

Here are a few tricks to make this recipe even better:

• Use leftover grilled chicken to save time—perfect for easy pasta recipes or other quick meals.
• Swap out the sour cream for Greek yogurt if you’re looking for a lighter option.
• Add some heat with a diced jalapeño or a sprinkle of hot sauce.
• Prep the ingredients ahead of time for a quick assembly on busy nights.

How to Serve

This Street Corn Chicken Rice Bowl is a complete meal on its own, but feel free to get creative with sides. A simple green salad or a slice of crusty bread would pair perfectly. And don’t forget to serve it with a smile—after all, sharing delicious food is what it’s all about!

Make Ahead and Storage

One of the best things about this recipe? It’s a breeze to make ahead! Prep the rice, chicken, and veggies, then store them in separate containers in the fridge for up to 3 days. When you’re ready to eat, simply assemble and drizzle with that divine lime crema. For longer storage, the cooked rice and chicken can be frozen for up to 2 months—perfect for those 30-minute meals when life gets busy.

So there you have it—my go-to recipe for a quick family dinner that’s anything but ordinary. It’s a flavorful, nutritious, and downright delicious way to bring everyone together around the table. Happy cooking, and don’t forget to share those creations with me!

Street Corn Chicken Rice Bowl

A vibrant and flavorful rice bowl filled with grilled chicken, charred corn, black beans, and fresh toppings, finished with a tangy lime crema.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: main

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

  

Base

• 2 cups cooked rice white, brown, or cilantro-lime rice

Protein

• 2 chicken breasts grilled and sliced chicken breasts

Vegetables

• 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

Toppings

• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro for garnish

Dressing

• 1 tablespoon olive oil
• 1/2 cup sour cream or Greek yogurt
• 1 lime lime juice

Spices

• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Method

 

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. Adjust lime juice to taste.
3. 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.
4. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
5. Serve immediately and enjoy!

Notes

Use leftover cooked rice to save time on preparation.