why make this recipe
The Street Corn Chicken Rice Bowl is a delicious and colorful dish perfect for a family dinner or meal prep. It combines tender grilled chicken, sweet corn, and a variety of fresh toppings that make every bite exciting. Plus, it’s easy to make and packed with flavors that everyone will love!
how to make Street Corn Chicken Rice Bowl
Ingredients:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 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
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 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
Directions:
- 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.
- 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.
- 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.
- Drizzle the lime crema over the bowl and garnish with fresh cilantro.
- Serve immediately and enjoy!
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm and fresh. You can add extra lime wedges for squeezing on top and serve it with additional condiments like hot sauce if you’d like some heat. It’s great as a standalone meal but can also be paired with a simple side salad or tortilla chips for crunch.
how to store Street Corn Chicken Rice Bowl
Store any leftovers in an airtight container in the refrigerator. The bowl can stay fresh for up to three days. When reheating, it’s best to do so in a microwave or on the stovetop, adding a splash of water or broth to keep it moist.
tips to make Street Corn Chicken Rice Bowl
- Use fresh ingredients whenever possible for the best flavor and crunch.
- Customize your toppings according to what you like. Avocado or jalapeños can be great additions!
- If you want extra flavor, marinate the chicken in lime juice, garlic, and spices before grilling.
variation
You can switch up the protein in this recipe. Try using grilled shrimp or tofu for a different taste. Also, feel free to adjust the vegetables; bell peppers or zucchini can add more color and nutrition to your bowl!
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice works perfectly and adds more fiber and nutrients.
What if I can’t find cotija cheese?
You can use feta cheese as a substitute, as it has a similar texture and flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead of time and assemble the bowl when you’re ready to eat! Just keep the components separate until serving for the freshest taste.
Street Corn Chicken Rice Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and colorful dish combining tender grilled chicken, sweet corn, and fresh toppings, perfect for family dinners or meal prep.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 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
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 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
Instructions
- 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.
- Mix together the sour cream, lime juice, garlic powder, and salt in a small bowl to make the lime crema. Adjust lime juice to taste.
- 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.
- Drizzle the lime crema over the bowl and garnish with fresh cilantro.
- Serve immediately and enjoy!
Notes
Serve warm with extra lime wedges or hot sauce. Can be paired with a simple side salad or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken bowl, street corn, meal prep, healthy recipe
