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

Street Corn Chicken Rice Bowl

A bold, satisfying meal prep bowl with juicy spiced chicken, smoky charred corn, fluffy rice, black beans, and a creamy zesty lime crema. Ready in 20 minutes and perfect for the week ahead.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

Ingredients
  

For the Bowl:

  • 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
  • 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
 

  • Heat a skillet over medium-high heat. Add olive oil and corn kernels. Cook 3–4 minutes, stirring occasionally, until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and black pepper. Set aside.
  • In a small bowl, stir together sour cream (or Greek yogurt), lime juice, garlic powder, and salt until smooth. Refrigerate until ready to serve.
  • If cooking chicken from raw: season with salt, pepper, chili powder, and cumin. Cook in a grill pan or skillet over medium heat for 5–7 minutes per side, until internal temperature reaches 165°F. Rest 5 minutes before slicing against the grain.
  • Assemble the bowl: add a base of cooked rice. Layer on sliced chicken, charred corn, black beans, diced tomatoes, and red onion. Top with crumbled cotija cheese.
  • Drizzle lime crema over the bowl. Garnish with fresh cilantro. Serve immediately.

Notes

  • For extra heat: add sliced jalapeños, a pinch of cayenne, or a drizzle of hot sauce.
  • For lower carbs: substitute cauliflower rice for regular rice.
  • For a dairy-free version: use coconut yogurt for the crema and skip or substitute the cotija cheese.
  • For meal prep: store all components separately in airtight containers for up to 4 days. Assemble bowls fresh before eating.
  • Using canned or frozen corn? Pat it completely dry before charring for the best smoky color and flavor.
  • Rotisserie chicken works great here - pull and season lightly with cumin and chili powder.