Street Corn Chicken Bowl (Printable Version)
Grilled chicken and charred corn with black beans, veggies, and cotija cheese, drizzled with zesty lime crema.
# Ingredients:
→ For the Bowl
01 -
2 cups cooked rice (white, brown, or cilantro-lime)
02 -
2 chicken breasts, grilled and sliced
03 -
1 cup corn kernels (fresh, frozen, or canned)
04 -
½ cup black beans, drained and rinsed
05 -
¼ cup diced red onion
06 -
¼ cup diced tomatoes
07 -
¼ cup crumbled cotija cheese
08 -
2 tbsp chopped fresh cilantro (for garnish)
09 -
1 tbsp olive oil
10 -
1 tsp chili powder
11 -
½ tsp smoked paprika
12 -
½ tsp cumin
13 -
¼ tsp salt
14 -
¼ tsp black pepper
→ For the Lime Crema
15 -
½ cup sour cream or Greek yogurt
16 -
Juice of 1 lime
17 -
½ tsp garlic powder
18 -
¼ tsp salt
# Steps:
01 -
Heat a skillet over medium heat. Add olive oil and sauté corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
02 -
In a small bowl, combine sour cream (or Greek yogurt), lime juice, garlic powder, and salt. Stir until smooth and adjust lime juice to taste.
03 -
Season chicken breasts with salt, pepper, chili powder, and cumin. Cook in a grill pan or skillet over medium heat for 5-7 minutes per side, until fully cooked. Let rest for 5 minutes, then slice.
04 -
Start with a base of cooked rice. Layer grilled chicken slices, charred corn, black beans, diced tomatoes, and red onion. Sprinkle with crumbled cotija cheese.
05 -
Drizzle with lime crema and garnish with fresh cilantro. Serve immediately and enjoy!
# Notes:
01 -
If using pre-cooked chicken, simply season and warm before assembling the bowl.