Description
This Delicious Street Corn Chicken Rice Bowl is a quick and flavorful dinner option that combines grilled chicken, charred corn, black beans, and fresh vegetables over a bed of cilantro-lime rice. Finished with a tangy lime crema and sprinkled with cotija cheese, this bowl is perfect for a satisfying, easy-to-make meal that bursts with smoky, zesty, and creamy flavors.
Ingredients
Scale
Base
- 4 cups cooked rice (cilantro-lime rice recommended)
Protein
- 2 lbs chicken breasts (grilled for best results)
Vegetables & Beans
- 2 cups corn kernels (char fresh, frozen, or canned)
- 1 can black beans (rinsed and drained)
- 1 medium red onion (or substitute with green onions)
- 1 cup diced tomatoes (cherry tomatoes recommended)
Cheese & Herbs
- 1 cup cotija cheese (can substitute with feta)
- 1/2 cup fresh cilantro (optional)
Spices & Oils
- 2 tablespoons olive oil (or avocado oil as substitute)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 teaspoon garlic powder (or substitute with fresh garlic)
Dressing
- 1 cup sour cream or Greek yogurt (or dairy-free yogurt)
- 2 tablespoons lime juice (add more for extra tang)
Instructions
- Char Corn: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 2 cups of corn kernels and sauté for 3-4 minutes until the corn is nicely charred. Sprinkle in 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to infuse the corn with smoky and spicy flavors. Stir well to coat the kernels evenly.
- Prepare Lime Crema: In a small bowl, combine 1 cup sour cream (or Greek/dairy-free yogurt), 2 tablespoons lime juice, 1 teaspoon garlic powder, and a pinch of salt. Mix until smooth. Taste and adjust the lime juice to your preferred level of tanginess. This creamy lime dressing will add a fresh zest to the rice bowl.
- Assemble the Bowl: Begin by placing a generous serving of cooked cilantro-lime rice into each bowl. Layer grilled chicken breast slices over the rice, followed by the charred corn, 1 can of rinsed and drained black beans, diced tomatoes, and thinly sliced red onion. Sprinkle 1 cup cotija cheese evenly on top for a salty, creamy finish.
- Finish and Garnish: Drizzle the prepared lime crema sauce over each assembled bowl. Garnish with 1/2 cup fresh cilantro leaves to add brightness and freshness. Serve immediately to enjoy the mix of textures and flavors at their best.
Notes
- Grill the chicken breasts for a smoky flavor and juicy texture, or pan-sear if a grill is unavailable.
- Use fresh corn for best charred flavor but frozen or canned corn works well too.
- Cilantro is optional but adds a great freshness; omit if you dislike the taste.
- For a dairy-free version, substitute cotija with a vegan cheese and use dairy-free yogurt for the lime crema.
- Adjust seasoning and lime juice to suit your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days; add lime crema just before serving to keep it fresh.
