Go Back
Street corn chicken rice bowl with charred corn, sliced grilled chicken, black beans, cotija cheese, and lime crema in a white bowl

Street Corn Chicken Rice Bowl

A bold and satisfying bowl with smoky charred corn, juicy grilled chicken, fluffy rice, black beans, and a creamy zesty lime crema. Ready in 20 minutes using pre-cooked chicken.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice white jasmine, brown, or cilantro-lime rice
  • 2 chicken breasts grilled and sliced, or rotisserie chicken
  • 1 cup corn kernels fresh, frozen, or canned - pat dry if 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 or queso fresco
  • 2 tbsp fresh cilantro chopped, for garnish
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt for bowl seasoning
  • 1/4 tsp black pepper
  • 1/2 cup sour cream or Greek yogurt for lime crema
  • 1 lime juiced, freshly squeezed for crema
  • 1/2 tsp garlic powder for crema
  • 1/4 tsp salt for crema

Equipment

  • Skillet or grill pan
  • Small mixing bowl
  • Cutting board
  • Meat thermometer
  • Serving bowls

Method
 

  1. Heat a skillet over medium-high heat. Add olive oil and corn kernels. Let corn sit undisturbed for 60 seconds before stirring to develop char marks. Stir and repeat for a total of 3 to 4 minutes until corn is spotty and golden. Season with chili powder, smoked paprika, cumin, salt, and black pepper. Set aside.
  2. In a small bowl, stir together sour cream or Greek yogurt, lime juice, garlic powder, and salt until smooth. Adjust lime juice to taste. Set aside.
  3. If cooking chicken from raw, season with salt, pepper, chili powder, and cumin. Cook in a grill pan or skillet over medium heat for 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Rest 5 minutes then slice against the grain. Note: raw chicken adds 15 to 20 minutes to total time.
  4. Build bowls with a rice base. Layer on sliced chicken, charred corn, black beans, diced tomatoes, red onion, and crumbled cotija cheese.
  5. Drizzle lime crema generously over the bowl and garnish with fresh cilantro. Serve immediately.

Notes

20-minute time assumes pre-cooked or rotisserie chicken. Raw chicken adds 15 to 20 minutes. Pat canned or frozen corn dry before charring. Store components separately up to 4 days. Freeze chicken and rice up to 2 months. Do not freeze crema or fresh vegetables.