Street Corn Chicken Rice Bowl (Print Version)

# 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 - 1/2 cup black beans, drained and rinsed
05 - 1/4 cup diced red onion
06 - 1/4 cup diced tomatoes
07 - 1/4 cup crumbled cotija cheese
08 - 2 tablespoons chopped fresh cilantro for garnish
09 - 1 tablespoon olive oil
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon cumin
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper

→ For the Lime Crema

15 - 1/2 cup sour cream or Greek yogurt
16 - Juice of 1 lime
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon salt

# Instructions:

01 - Heat a skillet over medium heat. Add 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.
02 - In a small bowl, combine sour cream, lime juice, garlic powder, and salt. Adjust lime juice to taste.
03 - Start with a base of cooked rice. Layer grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top. Drizzle lime crema over the bowl and garnish with fresh cilantro.
04 - Serve immediately and enjoy!

# Notes:

01 - For extra heat, add sliced jalapeños or a dash of hot sauce.
02 - Swap the chicken with shrimp, tofu, or beef for variety.
03 - Use cauliflower rice for a low-carb option.