Street Corn Chicken Rice Bowl
A vibrant and flavorful dish combining the essence of street corn with grilled chicken, served over a bed of rice for a quick and delicious meal.
Ingredients
- 2 cups cooked rice white, brown, or cilantro-lime rice
- 2 breasts chicken breasts grilled and sliced
- 1 cup corn kernels fresh, frozen, or canned
- 0.5 cup black beans drained and rinsed
- 0.25 cup red onion diced
- 0.25 cup tomatoes diced
- 0.25 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped for garnish
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup sour cream or Greek yogurt
- 1 juice of lime
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
Instructions
- Heat a skillet over medium heat. Add olive oil and sauté corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- Mix sour cream, lime juice, garlic powder, and salt in a small bowl for the lime crema. Adjust lime juice to taste.
- Assemble bowls with a base of cooked rice, then layer grilled chicken, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
- Drizzle lime crema over the bowl and garnish with fresh cilantro.
- Serve immediately and enjoy!
Notes
Customize your bowl with additional toppings like avocado, salsa, or diced avocado for extra flavor and texture.