Description
A vibrant and delicious dish featuring grilled chicken, charred corn, and fresh toppings, perfect for lunch or dinner.
Ingredients
Scale
- 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 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Prepare the Corn: Heat a skillet over medium heat, add olive oil, and sauté the corn for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and black pepper.
- Make the Lime Crema: In a small bowl, mix sour cream (or Greek yogurt), lime juice, garlic powder, and salt until smooth.
- Assemble the Bowls: Place cooked rice at the bottom of serving bowls and layer with grilled chicken, charred corn, black beans, diced tomatoes, red onion, and cotija cheese.
- Add the Lime Crema: Drizzle lime crema over the assembled bowls and garnish with fresh chopped cilantro.
- Serve and Enjoy: The Street Corn Chicken Rice Bowls are ready to be served warm and fresh.
Notes
Feel free to customize the ingredients or add extra toppings like sliced jalapeños or avocado. Store components separately and add crema just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, rice bowl, street corn, Mexican, healthy meal