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Street corn chicken rice bowl with grilled chicken, charred corn, black beans, cotija cheese, and lime crema overhead

Street Corn Chicken Rice Bowl

A bold and satisfying bowl with juicy grilled chicken breast, smoky charred corn, black beans, cotija cheese, and a creamy tangy lime crema over fluffy rice. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice white, brown, or cilantro-lime
  • 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 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
  • 1/4 tsp black pepper
  • 1/2 cup sour cream or Greek yogurt for the lime crema
  • 1 lime juiced, for the crema
  • 1/2 tsp garlic powder for the crema
  • 1/4 tsp salt for the crema

Equipment

  • Skillet or grill pan
  • Small mixing bowl
  • Instant-read thermometer

Method
 

  1. Heat a skillet over medium heat. Add olive oil and sauté the corn kernels for 3 to 4 minutes, stirring occasionally, until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and black pepper. Remove from heat and set aside.
  2. In a small bowl, whisk together the 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 scratch, season the chicken breasts on both sides with salt, pepper, chili powder, and cumin. Heat a grill pan or skillet over medium heat and cook for 5 to 7 minutes per side until the internal temperature reaches 165 degrees F. Rest for 5 minutes, then slice into strips.
  4. Assemble the bowls. Start with a base of cooked rice in each bowl. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
  5. Drizzle the lime crema generously over each bowl and garnish with fresh cilantro. Serve immediately.

Notes

Store all components separately in airtight containers for up to 3 days. Lime crema keeps for up to 4 days. Reheat rice and chicken separately before assembling. Leftover chicken works great in wraps, salads, or quesadillas.