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Street Corn Chicken Rice Bowl

A delightful medley of flavors in one pan featuring grilled chicken, charred corn, black beans, and a creamy lime sauce over a bed of rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 2 pieces chicken breasts (grilled and sliced)
Vegetables and Beans
  • 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 and Garnishes
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro (for garnish)
Seasonings and Sauce
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Method
 

Preparation
  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 your taste.
Assembly
  1. Start with a base of cooked rice. Layer grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
  2. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
Serving
  1. Serve immediately and enjoy!

Notes

This bowl keeps well in the fridge for up to 3 days. Store leftovers in an airtight container and reheat in the microwave with a splash of water to keep the rice moist.