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

Street Corn Chicken Rice Bowl

Juicy grilled chicken, smoky charred corn, fluffy rice, and black beans topped with a zesty lime crema. Bold Mexican-inspired flavors in one satisfying bowl, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 520
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
  • 0.5 cup black beans drained and rinsed
  • 0.33 cup red onion diced
  • 0.33 cup tomatoes diced
  • 0.33 cup cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder divided
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon cumin divided
  • 0.66 teaspoon salt divided
  • 0.33 teaspoon black pepper
  • 0.5 cup sour cream or Greek yogurt
  • 1 lime juiced
  • 0.5 teaspoon garlic powder

Equipment

  • Skillet or grill pan
  • Small mixing bowl
  • Serving bowls
  • Meat thermometer (recommended)

Method
 

  1. Heat a skillet over medium heat. Add the olive oil and corn kernels. Let sit undisturbed for about 2 minutes to develop char, then stir and cook for another 2 to 3 minutes until golden-brown spots appear. Season with chili powder, smoked paprika, cumin, salt, and black pepper. Remove from heat and set aside.
  2. In a small bowl, combine the sour cream or Greek yogurt, lime juice, garlic powder, and a pinch of salt. Stir until smooth. Taste and adjust lime juice to preference.
  3. If chicken isn't pre-cooked, season both sides with salt, black pepper, chili powder, and cumin. Heat a grill pan or skillet over medium heat and cook for 5 to 7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice against the grain into strips.
  4. Divide the cooked rice between two bowls. Layer the sliced chicken, charred corn, black beans, diced tomatoes, and diced red onion on top of the rice.
  5. Sprinkle the crumbled cotija cheese over each bowl. Drizzle the lime crema generously over the top. Garnish with fresh chopped cilantro. Serve immediately.

Notes

If using canned or frozen corn, drain and pat completely dry before charring. Let grilled chicken rest 5 minutes before slicing against the grain. Use long-grain rice (basmati or jasmine) and fluff with a fork. Cotija substitutes: queso fresco, feta, or Mexican blend cheese. Spicy option: add sliced jalapeños or hot sauce. Low-carb: use cauliflower rice. Protein swaps: shrimp, steak, tofu, or grilled mushrooms. Dairy-free: use coconut yogurt and dairy-free cheese. Meal prep: store components separately in airtight containers up to 4 days. Keep lime crema separate. Rice, chicken, and corn freeze up to 2 months. Add fresh toppings after reheating.