Why You’ll Love This Recipe
This Ultimate Street Corn Chicken Rice Bowl delivers maximum flavor with minimal effort, making it perfect for busy weeknights or meal prep sessions. The combination of smoky spices, tangy lime crema, and fresh vegetables creates a balanced meal that satisfies all your taste buds. You’ll appreciate how quickly this comes together using simple ingredients, many of which you likely already have in your pantry. The recipe is also incredibly versatile, allowing you to customize the heat level and swap ingredients based on your preferences or dietary needs.
Ingredients You’ll Need
For the Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 2 chicken breasts, grilled and sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup black beans, drained and rinsed
- ¼ cup diced red onion
- ¼ cup diced tomatoes
- ¼ cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro (for garnish)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the Lime Crema:
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- ½ tsp garlic powder
- ¼ tsp salt
How to Make Street Corn Chicken Rice Bowl
Step-by-Step Instructions:
Step 1: Prepare the Lime Crema In a small bowl, whisk together the sour cream (or Greek yogurt), fresh lime juice, garlic powder, and salt until smooth and well combined. Set aside in the refrigerator while you prepare the other components. This allows the flavors to meld together beautifully.
Step 2: Season and Cook the Chicken Season the chicken breasts with half of the chili powder, smoked paprika, cumin, salt, and black pepper. Heat a grill pan or outdoor grill to medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing into strips.
Step 3: Prepare the Street Corn Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until they begin to char slightly. Season with the remaining chili powder, smoked paprika, cumin, salt, and pepper. This creates that authentic street corn flavor with beautiful caramelized edges.
Step 4: Warm the Rice and Beans If using leftover rice, warm it in the microwave or a small saucepan. Heat the black beans in a small saucepan over low heat or microwave them for 30 seconds until warmed through.
Step 5: Assemble the Bowls Divide the warm rice between four serving bowls. Top each bowl with sliced chicken, seasoned corn, black beans, diced red onion, and diced tomatoes. Drizzle generously with the lime crema and sprinkle with crumbled cotija cheese and fresh cilantro.
Helpful Tips
Use day-old rice for the best texture, as it’s less likely to become mushy when reheated. If you’re short on time, rotisserie chicken works perfectly as a substitute for grilled chicken breasts. For extra flavor, try grilling the corn on the cob first, then cutting off the kernels for a smokier taste. Make sure to char the corn slightly in the skillet to replicate that authentic street corn experience.
To save time during busy weeknights, prepare the lime crema up to three days in advance and store it covered in the refrigerator. The chicken can also be grilled ahead of time and reheated when ready to serve. For meal prep, store each component separately and assemble just before eating to maintain the best textures and flavors.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
This Ultimate Street Corn Chicken Rice Bowl provides approximately 450 calories per serving, with an excellent balance of protein, carbohydrates, and healthy fats. The recipe is naturally gluten-free when served over rice and can easily be made dairy-free by substituting the sour cream with cashew cream or omitting the cotija cheese.
