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Street Corn Chicken Rice Bowl Recipe - Quick 30 Minute Dinner Idea.

Street Corn Chicken Rice Bowl

A quick and flavorful Street Corn Chicken Rice Bowl featuring juicy grilled chicken, smoky charred corn, fluffy rice, and black beans, all tied together with a creamy, zesty lime crema.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice white, brown, or cilantro-lime, prepare ahead or use leftover rice
  • 2 chicken breasts about 1 lb total, or use rotisserie chicken
  • 1 cup corn kernels fresh, frozen, or canned, drained and patted dry
  • 0.5 cup black beans drained and rinsed well
  • 0.25 cup diced red onion
  • 0.25 cup diced tomatoes
  • 0.25 cup crumbled cotija cheese or feta cheese
  • 2 tablespoons chopped fresh cilantro for garnish
  • 2 tablespoons olive oil divided: 1 tbsp for corn, 1 tbsp for chicken
  • 1.5 teaspoons chili powder divided between corn and chicken
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon salt divided
  • 0.25 teaspoon black pepper
  • 0.5 cup sour cream or Greek yogurt
  • 1 lime juiced, about 2 tablespoons
  • 0.5 teaspoon garlic powder for lime crema
  • 0.25 teaspoon salt for lime crema

Equipment

  • Two skillets or one large skillet
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. In a small mixing bowl, whisk together sour cream or Greek yogurt, fresh lime juice, garlic powder, and salt until smooth and creamy. Taste and adjust lime juice if needed. Refrigerate while preparing other components.
  2. If cooking fresh chicken, season both sides with half the chili powder (about ¾ teaspoon), cumin, salt, and pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice against the grain into thin strips.
  3. Heat a second skillet over medium-high heat and add remaining 1 tablespoon olive oil. Once oil shimmers, add corn kernels in a single layer and let cook undisturbed for 2 minutes. Stir and cook for another 2-3 minutes until golden-brown spots appear. Season with remaining chili powder, smoked paprika, salt, and pepper. Remove from heat.
  4. Assemble bowls by starting with a base of warm rice (about ½ cup per bowl). Layer sliced chicken, charred corn, black beans, diced tomatoes, and red onion on top. Sprinkle with crumbled cotija cheese, drizzle generously with lime crema, and finish with fresh cilantro. Serve immediately.

Notes

For faster prep, use pre-cooked rotisserie chicken and leftover rice. Rice must be cooked ahead for the 30-minute total time. Store components separately in airtight containers for up to 4 days. Rice, chicken, and corn can be frozen for up to 2 months. Reheat rice and chicken for 1-2 minutes until 165°F. Customize with avocado, jalapeños, or hot sauce.