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Street Corn Chicken Rice Bowl – Quick & Flavor-Packed Dinner

Street Corn Chicken Rice Bowl with Lime Crema
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A flavorful and satisfying bowl loaded with juicy grilled chicken, smoky street-style corn, fluffy rice, and a zesty lime crema. This vibrant dish brings together Mexican-inspired flavors for a quick dinner or meal prep idea!

Ingredients

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For the Bowl:

  • 2 cups cooked rice white, brown, or cilantro-lime rice
  • 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

For the Lime Crema:

  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

1. Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.

2. In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust lime juice to taste.

3. Assemble the bowls: Start with a base of cooked rice. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.

4. Drizzle the lime crema over the bowl and garnish with fresh cilantro.

5. Serve immediately and enjoy!

Notes

For extra heat, add sliced jalapeños or a dash of hot sauce.

Swap the chicken for shrimp, tofu, or beef for variety.

Use cauliflower rice for a low-carb option.

Find it online: https://cookingwithramsay.com/street-corn-chicken-rice-bowl/