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Grilled chicken and corn rice bowl with creamy sauce and lime wedges.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.