Description
This Street Corn Chicken Rice Bowl is a flavorful mash-up of grilled chicken, spiced corn, fresh veggies, and creamy lime crema over a bed of rice. Perfect for a quick dinner, meal prep, or lunch on the go.
Ingredients
Scale
- For the Bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 2 grilled chicken breasts, 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 fresh cilantro, chopped
- 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
Instructions
- Heat a skillet over medium heat. Add olive oil and corn. Sauté for 3–4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- In a small bowl, mix sour cream, lime juice, garlic powder, and salt until smooth. Adjust lime to taste.
- In each bowl, start with a layer of warm cooked rice. Top with grilled chicken slices, spiced corn, black beans, diced tomatoes, red onion, and cotija cheese. Drizzle with lime crema and garnish with cilantro.
- Serve immediately while warm and fresh.
Notes
Add sliced jalapeños or hot sauce for heat. Use cauliflower rice for a low-carb option. Swap protein with shrimp, tofu, or steak. Add minced garlic when sautéing corn for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
Keywords: street corn bowl, chicken rice bowl, elote bowl, meal prep rice bowl