Name: Street Corn Chicken Bowl: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; Salt and pepper to taste; 4 ears of corn, husks and silk removed; 2 tbsp olive oil; 1/4 cup mayonnaise; 1/4 cup sour cream; 1/4 cup crumbled cotija cheese; 1/4 cup chopped cilantro; 1 lime, juiced; 1/2 tsp chili powder; Salt and pepper to taste; 1 cup long-grain white rice; 2 cups water; 1 tbsp olive oil; 1/2 tsp salt; 1 can (15 ounces) black beans, rinsed and drained; 1 avocado, diced; Hot sauce, for serving (optional); Lime wedges, for serving (optional)

Jump to Recipe

If you’re on the hunt for a crowd-pleasing meal that bursts with flavor, color, and just the right touch of comfort, look no further than the Street Corn Chicken Bowl: A Delicious & Easy Recipe. Imagine all the zesty, creamy, and toasty flavors of Mexican street corn layered over juicy, spiced chicken and fluffy rice, then finished with black beans and creamy avocado — all in one bowl! It’s the kind of recipe you’ll come back to again and again, whether you’re cooking for friends, family, or just treating yourself to something truly special.

Street Corn Chicken Bowl: A Delicious & Easy Recipe - Recipe Image

Ingredients You’ll Need

This recipe really shines thanks to simple, fresh ingredients — each one adds a unique flavor or texture, turning an everyday dinner into a crave-worthy experience. Don’t skip the details: a sprinkle of cilantro, the tang of lime, or a handful of cotija cheese all make a difference!

Chicken breasts (1.5 lbs, boneless & skinless): Juicy and protein-packed, they soak up the spice blend beautifully.
Olive oil (total 3 tbsp): Essential for cooking and flavor; it helps keep everything tender and adds richness.
Chili powder (1 tsp + 1/2 tsp): Adds gentle heat and depth for both chicken and corn layers.
Cumin (1/2 tsp): Brings a warm, earthy undertone that’s classic in Tex-Mex dishes.
Smoked paprika (1/2 tsp): Infuses a subtle smokiness that makes the chicken extra special.
Garlic powder (1/4 tsp): Delivers background savory flavors without hassle.
Onion powder (1/4 tsp): Adds sweetness and aroma to the spice mix.
Salt and pepper (to taste): The flavor enhancers that tie it all together.
Corn (4 ears): Fresh, sweet corn is the star — grilling brings out its natural sugars.
Mayonnaise (1/4 cup): Makes the street corn creamy and irresistibly rich.
Sour cream (1/4 cup): Adds lightness and tang for balance in the corn mixture.
Cotija cheese (1/4 cup, crumbled): Salty, crumbly cheese that brings authenticity and extra flavor.
Cilantro (1/4 cup, chopped): Brings freshness and color — don’t skip it.
Lime (1, juiced): The finishing zing that makes everything pop.
Long-grain white rice (1 cup): A fluffy, neutral base to soak up all the flavors.
Water (2 cups): For perfectly steamed rice.
Black beans (1 can, 15 oz, rinsed and drained): Adds creaminess and heartiness — a must for the bowl.
Avocado (1, diced): Creamy, cool goodness in every bite.
Hot sauce (optional): For a fiery finish!
Lime wedges (optional): Extra brightness if you love a citrusy kick.

How to Make Street Corn Chicken Bowl: A Delicious & Easy Recipe

Step 1: Marinate the Chicken

Start by placing your cubed chicken breasts in a medium bowl. Drizzle with olive oil and toss in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well so every piece of chicken is coated with that deep, savory spice blend. Let it marinate while you prepare your other ingredients — even just 10 minutes makes a difference!

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat and add a swirl of olive oil. Cook the marinated chicken for 6 to 8 minutes, stirring occasionally for even browning, until the pieces are golden and cooked through (the magic number is 165°F inside!). Set the chicken aside on a plate — you’ll want those juices for extra flavor when you build your bowl.

Step 3: Prepare the Street Corn

For the corn, fire up your grill if you have one! Brush each ear with olive oil and grill over medium-high heat for about 10 to 12 minutes. Turn the corn now and then so it gets those deliciously charred, toasty spots all around. No grill? You can roast or even boil the corn, but grilling really brings out the sweetness.

Step 4: Cut and Mix the Street Corn Topping

Once the corn has cooled enough to handle, slice the kernels off the cob. Toss the kernels into a large bowl, then add the mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper. This combo is what makes this a true “Street Corn Chicken Bowl: A Delicious & Easy Recipe” — creamy, zesty, and absolutely irresistible. Mix well and taste; adjust the seasonings if you like a little more heat or tang.

Step 5: Cook the Rice

Rinse your rice under cold running water until it runs clear (goodbye, extra starch!). Add the rinsed rice, water, olive oil, and salt to a saucepan. Bring to a rolling boil, then reduce the heat to low, cover, and let it gently simmer for 18 to 20 minutes. You know it’s done when all the water is absorbed and the grains are tender. Let the rice sit, still covered, for 5 to 10 minutes before fluffing with a fork — this step gives you the perfect texture.

Step 6: Assemble the Bowls

Time to build your masterpiece! Scoop a generous amount of rice into each bowl as your cozy base. Layer on the black beans, juicy cooked chicken, a heaping spoonful of that street corn mixture, and finish with fresh avocado. If you want to level up the flavor, drizzle with hot sauce and garnish with lime wedges and extra cilantro — every bite will have a little bit of everything.

How to Serve Street Corn Chicken Bowl: A Delicious & Easy Recipe

Garnishes

Add the final flourish with toppings like fresh cilantro, extra cotija cheese, a few more dashes of chili powder, and bright lime wedges. These not only amp up the flavor but also make your bowls absolutely photo-worthy. Don’t forget avocado slices for that creamy finish!

Side Dishes

This Street Corn Chicken Bowl: A Delicious & Easy Recipe is hearty on its own, but you can go the extra mile with sides like crisp tortilla chips, a fresh green salad, or even sweet plantains if you’re feeling adventurous. Consider a pitcher of icy agua fresca or a tangy margarita to round out your meal.

Creative Ways to Present

Set this meal up “bowl bar” style for parties — let everyone assemble their own Street Corn Chicken Bowl: A Delicious & Easy Recipe, customizing with their favorite toppings and hot sauces. Or serve in smaller bowls for a playful, tapas-style dinner that sparks conversation around the table. Even in meal prep containers, these bowls look and taste amazing the next day!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep each component — chicken, rice, beans, and street corn mixture — in separate airtight containers in the fridge. That way, everything stays fresh and you can easily build a Street Corn Chicken Bowl: A Delicious & Easy Recipe when hunger strikes, with everything still tasting as delicious as the day you made it.

Freezing

The chicken and rice are both freezer-friendly! Portion them out in airtight containers or freezer bags and store for up to 2 months. The corn mixture is best enjoyed fresh, as dairy ingredients don’t always thaw perfectly, but you can reheat frozen chicken and rice for a quick future meal.

Reheating

Warm the chicken and rice gently in the microwave or a skillet over low heat, adding a splash of water or broth to keep them moist. The street corn topping is best added after reheating, so it keeps that creamy texture and fresh flavor. Top with avocado and any extra garnishes just before serving your bowl.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Shredded rotisserie chicken turns this Street Corn Chicken Bowl: A Delicious & Easy Recipe into an even quicker meal. Toss the chicken with the spice blend before layering it in your bowl for that same flavor punch.

Is there a dairy-free option for the street corn topping?

You can absolutely make it dairy-free by swapping in vegan mayonnaise and sour cream, and omitting or replacing the cotija cheese with a dairy-free alternative or extra lime and chili powder for a tangy bite.

Can I substitute canned or frozen corn for fresh?

Yes, when fresh corn isn’t in season, drained canned or thawed frozen corn works, too. Sauté it in a skillet to give it some color and bring out a little roasted sweetness before mixing.

What’s a good way to make this bowl spicier?

If you love heat, add extra chili powder, a pinch of cayenne, or a spoonful of your favorite hot sauce right into the corn mixture or as a topping – build your Street Corn Chicken Bowl: A Delicious & Easy Recipe to your spice-loving heart’s content!

How can I make this grain-free or low-carb?

Swap out the white rice for cauliflower rice or a bed of greens. The rest of the bowl stays the same, so you still get all the tasty flavors of this Street Corn Chicken Bowl: A Delicious & Easy Recipe with fewer carbs.

Final Thoughts

This Street Corn Chicken Bowl: A Delicious & Easy Recipe is pure dinnertime joy — one of those meals that feels a little special but is easy enough for any night of the week. Try it once, and you just might find yourself making it on repeat. Grab your favorite bowl, dig in, and let these bold flavors bring a big smile to your table!

Street Corn Chicken Bowl: A Delicious & Easy Recipe

★★★★★

4.9 from 12 reviews

Author: Noah
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Street Corn Chicken Bowl recipe combines tender, spiced chicken with flavorful street corn, black beans, and creamy avocado over a bed of fluffy white rice. It’s a delicious and satisfying meal that’s easy to make and perfect for a quick weeknight dinner.

Instructions

Prepare the Chicken: In a medium bowl, combine the chicken cubes, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and no longer pink inside (internal temperature of 165°F/74°C). Stir occasionally. Remove from skillet and set aside.
Prepare the Street Corn: Grill, boil, or roast the corn. For grilling, brush with olive oil and grill over medium-high heat for 10-12 minutes, turning occasionally, until slightly charred and tender.
Let the corn cool slightly, then cut the kernels off the cob.
In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well and adjust seasonings to taste.
Cook the Rice: Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
Assemble the Bowls: Add rice to each bowl. Top with cooked chicken, street corn, and black beans. Add diced avocado.
Drizzle with hot sauce (optional) and garnish with lime wedges and extra cilantro (optional).
Serve immediately.

Notes

You can customize this bowl with additional toppings like salsa, diced tomatoes, or pickled jalapenos.
Make it vegetarian by swapping the chicken for grilled tofu or tempeh.
This recipe is great for meal prep – store the components separately and assemble when ready to eat.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Mexican