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Street Corn Chicken Rice Bowl: The Ultimate Fresh Summer Dinner

Street Corn Chicken Rice Bowl: The Ultimate Fresh Summer Dinner

This vibrant bowl features juicy grilled chicken and smoky charred corn over a bed of fluffy rice. Topped with a zesty lime crema and salty cotija, it is the ultimate fresh and fast meal for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 2 cups cooked rice white or brown
  • 2 chicken breasts grilled and sliced
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup red onion diced
  • 1/4 cup tomatoes diced
  • 1/4 cup cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon chili powder dried
  • 1/2 teaspoon smoked paprika dried
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
For the Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1 lime juiced
  • 1/2 teaspoon garlic powder dried
  • 1/4 teaspoon salt fine

Equipment

  • large skillet
  • Small mixing bowl
  • Chef Knife
  • Cutting board

Method
 

  1. Place a skillet over medium heat and add the olive oil.
  2. Sauté the corn kernels for 3 to 4 minutes until they develop a light char.
  3. Stir in the chili powder, smoked paprika, cumin, salt, and pepper to season the corn.
  4. Whisk the sour cream, lime juice, garlic powder, and salt in a small bowl until smooth.
  5. Divide the cooked rice into two serving bowls to create a base.
  6. Arrange the grilled chicken, charred corn, black beans, tomatoes, and red onion over the rice.
  7. Top with cotija cheese, drizzle with lime crema, and garnish with fresh cilantro.

Notes

Store specialized components separately in the refrigerator for up to three days to maintain the best texture. If you are prepping this ahead of time, keep the lime crema in a small airtight container and drizzle just before serving. For a lower carb version, this recipe works beautifully with cauliflower rice or a bed of shredded romaine lettuce.