Description

Craving a vibrant, Mexican-inspired meal that’s packed with bold flavors and ready in just 30 minutes? What if you could create a Street Corn Chicken Rice Bowl, blending smoky grilled chicken, charred corn, and a zesty lime crema for a dish that’s perfect for weeknight dinners or casual gatherings? This beginner-friendly recipe captures the essence of street corn with its spicy, tangy, and creamy elements, all layered over a hearty rice base.

Ingredients

For the Bowl

Cooked Rice (2 cups, white, brown, or cilantro-lime): Provides a hearty, customizable base that absorbs flavors.
Chicken Breasts (2, ~1 lb, grilled and sliced): Lean protein that adds savory depth.
Corn Kernels (1 cup, fresh, frozen, or canned): Offers sweet, crunchy texture when charred.
Black Beans (½ cup, drained and rinsed): Adds protein, fiber, and earthy flavor.
Diced Red Onion (¼ cup): Provides sharp, savory crunch.
Diced Tomatoes (¼ cup): Brings juicy, fresh brightness.
Crumbled Cotija Cheese (¼ cup): Adds salty, tangy richness reminiscent of street corn.
Chopped Fresh Cilantro (2 tbsp, for garnish): Provides vibrant, herbaceous finish.
Olive Oil (1 tbsp): Used to char corn and enhance flavor.
Chili Powder (1 tsp): Adds mild heat and Mexican flair.
Smoked Paprika (½ tsp): Brings smoky depth to the corn.
Cumin (½ tsp): Infuses warm, earthy notes.
Salt (¼ tsp): Enhances overall flavor.
Black Pepper (¼ tsp): Adds a subtle kick.

For the Lime Crema

Sour Cream or Greek Yogurt (½ cup): Creates a creamy, tangy base.
Lime Juice (Juice of 1 lime, ~2 tbsp): Adds zesty, citrusy brightness.
Garlic Powder (½ tsp): Infuses savory depth.
Salt (¼ tsp): Balances the crema’s flavors.

Substitutions and Variations

Rice: Swap with quinoa, cauliflower rice, or farro for different textures or low-carb options.
Chicken Breasts: Use chicken thighs, shrimp, or tofu for vegetarian/vegan; adjust cooking time (thighs: 6–7 minutes per side, shrimp: 2–3 minutes per side).
Corn: Replace with grilled zucchini or roasted sweet potatoes for a twist.
Black Beans: Substitute with pinto beans, kidney beans, or omit for lighter bowls.
Cotija Cheese: Swap with feta, queso fresco, or vegan cheese for dietary needs.
Sour Cream/Greek Yogurt: Use vegan sour cream or cashew cream for vegan.
Vegetarian/Vegan: Use tofu, tempeh, or mushrooms; swap cotija for vegan cheese and sour cream for vegan crema.
Gluten-Free: Naturally gluten-free; ensure all ingredients (e.g., spices) are gluten-free certified.

Optional Additions

Toppings: Add sliced avocado, jalapeños, or pickled red onions for extra flavor.
Spices: Mix ¼ tsp cayenne or chipotle powder into the corn for more heat.
Sauces: Drizzle with hot sauce or salsa for a spicy kick.

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Instructions

Prepare the Chicken:
- Season 2 chicken breasts with salt, pepper, and a pinch of chili powder (optional for extra flavor).
- Grill over medium heat for 5–6 minutes per side until cooked through (internal temperature 165°F/74°C), or cook in a skillet with 1 tsp oil.
- Let rest for 5 minutes, then slice thinly.
- Tip: Use a meat thermometer for accuracy; slice against the grain for tender bites.
Char the Corn:
- Heat a skillet over medium heat and add 1 tbsp olive oil.
- Add 1 cup corn kernels (thawed if frozen, drained if canned) and sauté for 3–4 minutes until lightly charred, stirring occasionally.
- Season with 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp cumin, ¼ tsp salt, and ¼ tsp black pepper; stir to coat.
- Remove from heat and set aside.
- Tip: Char corn until golden-brown for smoky flavor; avoid overcrowding the skillet.
Make the Lime Crema:
- In a small bowl, whisk together ½ cup sour cream or Greek yogurt, juice of 1 lime, ½ tsp garlic powder, and ¼ tsp salt.
- Adjust lime juice or salt to taste; add 1–2 tsp water if a thinner consistency is desired.
- Tip: Prepare crema while corn cooks to save time; refrigerate if making ahead.
Assemble the Bowls:
- Divide 2 cups cooked rice among 4 bowls (about ½ cup per bowl).
- Layer each bowl with ¼ of the sliced grilled chicken (about 4 oz), ¼ cup charred corn, 2 tbsp black beans, 1 tbsp diced tomatoes, 1 tbsp diced red onion, and 1 tbsp crumbled cotija cheese.
- Drizzle each bowl with 1–2 tbsp lime crema.
- Garnish with ½ tbsp chopped fresh cilantro per bowl.
- Tip: Arrange toppings in sections for a colorful presentation; drizzle crema generously for flavor.
Serve:
- Serve immediately while the chicken and corn are warm and the crema is fresh.
- Pair with tortilla chips, a side salad, or a refreshing drink like horchata or limeade.
- Offer extra lime wedges or crema on the side for customization.
- Tip: Serve with forks or spoons for easy mixing; encourage diners to blend flavors for the full street corn experience.