How to Make the Best Street Corn Chicken Rice Bowl in 20 Minutes

Hey there, fellow foodies! Are you ready to whip up a dish that’s not only delicious but also quick and easy? Today, I’m super excited to share with you how to make the best Street Corn Chicken Rice Bowl in just 20 minutes. Perfect for those busy weeknights or when you’re craving something flavorful without the fuss!

Why You’ll Love This Recipe

• Ready in just 20 minutes – perfect for quick family dinners
• Packed with flavorful ingredients like charred corn, grilled chicken, and tangy lime crema
• Customizable to your taste preferences
• A healthy and satisfying meal option for weeknight dinner ideas
• Uses simple, everyday ingredients you might already have on hand

Ingredients

Here’s what you’ll need to make this Street Corn Chicken Rice Bowl recipe:

• 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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step instructions for this quick and delicious meal:

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 taste.
3. 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.
4. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
5. Serve immediately and enjoy!

Pro Tips for Making the Recipe

Here are some tips to make your Street Corn Chicken Rice Bowl even better:

• Use fresh corn for the best flavor, but frozen or canned works too in a pinch.
• For extra crispy chicken, grill it beforehand or use leftover chicken from last night’s dinner.
• Don’t skip the lime crema – it adds a tangy, creamy element that ties everything together.
• Customize the toppings to your liking – add some diced avocado or a sprinkle of queso fresco for extra flavor.
• Prep ahead by cooking the rice and grilling the chicken in advance for a quick assembly.

How to Serve

This Street Corn Chicken Rice Bowl is perfect as a main dish for dinner or even as a hearty lunch. Serve it alongside a simple green salad or a side of tortilla chips for a complete meal. It’s also a great option for meal prep – just assemble the bowls and refrigerate for up to 2 days.

Make Ahead and Storage

Prep ahead by cooking the rice and grilling the chicken in advance. Store any leftovers in an airtight container in the fridge for up to 3 days. The lime crema can also be made ahead and stored in the fridge for up to 2 days.

Looking for more delicious and easy meal ideas? Check out our Creamy Smothered Chicken and Rice or our Homestyle Smothered Chicken Rice recipes for more inspiration. And don’t forget to try our Ultimate Guide to Making Restaurant-Style Chicken Fried Rice at Home for a fun twist on a classic dish.

There you have it – a quick, easy, and flavorful Street Corn Chicken Rice Bowl that’s perfect for any night of the week. Let me know in the comments how you customize your bowl and what your favorite toppings are!